Cooked medium rare served with a sweetbread cannelloni, kumara and pumpkin mash finished with cassis jus.
Pressed Cheese
Gibbston Valley Mount Scott. This cow’s milk cheese is hard pressed, made in a Derbyshire style and aged for 4 months. It has a smooth buttery flavour.
Sticky Toffee Pudding $10.50
Served hot with toffee sauce, cream and vanilla bean ice cream.
2 fried eggs $2.00
Fig and Beetroot Tart $14.00
Spicy fig and beetroot on caramelised shallot, flaky pastry topped with goat’s cheese and finished with a red wine jus.
Steak Prime Rib 300g $28.00
Washed Cheese
Kapiti Port Nicholson. A washed orange rind cheese with a smooth texture and mild distinctive flavour, “Trappist” style cheese
Blue Cheese
Whitestone Moeraki Bay Blue. A premium style with a subtle blue finish that does not overpower; full-bodied creamy flavour and soft texture.