canterbury raised duck livers prepared into a light as air parfait, served with petit salad, homemade quince paste and toasted baguette crisps
PORTOBELLO MUSHROOM(GF) $17.00
canterbury portobello mushroom grilled with goats cheese topped with a poached egg hollandaise sauce and a balsamic reduction, topped with parsnip crisps
Toasted flatbread with warm chilli and cheese dip(V)
Maple marinated scallops (2) wrapped in bacon(DF)(GF)
EGGS BENEDICT $17.50
toasted ciabatta topped with poached eggs, hollandaise and ham
TEA OR COFEE AND TOAST $10.00
served with a selection of spreads
CRAYFISH BISQUE (GFO) $13.00
nelson crayfish roasted and reduced into a flavoursome liquor then blended with cream, served with toasted ciabatta