12 hours sous vide cooked shredded lamb neck served with creamy mash, bacon salted silverbeet, blueberry gel and mint oil (free range NZ grass fed)
Olives $9.00
plump kalamata & green marinated in rosemary and garlic olive oil (vegan, gluten free & paleo)
Serving only free range bacon, eggs and the freshest produces we can source. You’ll love our breakfast and Raglan Roast coffee
Calamari $16.50
marinated in kiwifruit & coated in lemon pepper panko with lemon sauce (sustainable seafood)
Easy to share with cutlery or can be a main dish if you are feeling less social – from 12pm
Vegan Warrior $17.00
Portobello mushroom with cashew nut cheese, grilled tomato, avocado, rocket, asparagus, red pickled carrot and pumpkin dressing on a multigrain toast (gluten free on request)
Easy to share without cutlery or can be and entree for the unsocial – from 12pm
Cheese Board $34.00
A social mix of vintage cheddar, peppercorn, brie,, dutched smoke & gouda with chutneys, crackers & fruits (vegetarian)
Every month we have a choice of 3 special lunches for just $10.00 each. Please ask a member of staff for details or see the specials board on the bar.
Vegetable Stack (v) $19.90
Roasted pumpkin, grilled capsicum and portobello mushroom served on marinated tofu with pea puree, pesto and a rocket salad.
Fish and Chips $23.90
John Dory fillet coated in a delicious batter made with Monteith’s Radler. Steakhouse fries, salad, aioli style tartare sauce and tomato sauce complete this classic Kiwi dish.
-Plain $7.90
Scallop Salad $24.90
Scallops poached in a lemon cream sauce. Served on top of rocket, mango and avocado with a lemon dressing.
Salt and Pepper Calamari $12.90
Calamari pieces coated in a light crunchy batter seasoned with salt and pepper. Served with salad and dipping sauces.
Brie of Meaux or Blue of Auvergne or Gruyère or Camembert. From various regions of France served with toasted bread • feijoa chutney • quince paste • red wine & cinnamon poached pear.