Three falafels with hummus, sweet chilli and yoghurt
Dolma meze $7.50
Five dolmas served with cacik
Your choice of fresh meats or vege served on your choice of salads topped with any combination of sauces, pita bread optional. and one of our famous dips
Zealong Aromatic tea and vanilla bean set cream topped with a passionfruit coulis
Tuna $16.00
Seared tuna atop a nori dressing, served with orange, crispy shallots, asparagus and coriander
Fruit Fondue $14.00
A selection of seasonal fruits accompanied with a Zealong Black tea-infused chocolate dipping sauce
Zealong Sweets Platter $25.00
Experience a tea infused culinary journey with a selection of tea-based petits fours: Zealong Green cake, Zealong Pure Tea Macaron, Zealong Aromatic Pannacotta, Zealong Dark Tea tart and Zealong Black tea chocolate, accompanied with fruit coulis and seasonal fruits
Aubergine Bruschetta $10.00
House-made pickled aubergine atop citrus hummus on lightly toasted sourdough finished with fresh herbs
Chicken Liver $14.00
A creamy chicken liver parfait, accompanied by crispy croutons and gherkins
Zealong Dark Tea Tart $14.00
A blend of Zealong Dark tea with ground almond encased in a sweet shortcrust pastry finished with an apricot glaze
Steamed Vegetables $8.00
Selection of seasonal vegetables with a mustard dressing and toasted almonds
Roasted prime beef eye fillet, served medium rare, and matched with a yummy bearnaise sauce in a ciabatta bun with caramelised onion, garden fresh salad and garlic aioli.
HOT POTATO FRIES
CHICKEN FILLET BURGER
Real chicken fillet, sticky chilli, cheese, in a ciabatta bun with caramelised onion, garden fresh salad and garlic aioli.
VENISON BURGER
Exclusively sourced lean venison patty, with Deejays special herbs, served with caramelised onions, grandma's plum sauce and garden fresh salad – all encased in a ciabatta bun.
WARM ROAST LAMB BURGER
Roasted butterfly leg of NZ Lamb, served warm in a ciabatta bun with caramelised onion, garden fresh salad and garlic aioli.
VEGETARIAN OPTION
Grilled Halloumi on a feta and quinoa patty, sticky chilli, with garden fresh salad and garlic aioli on a ciabatta bun