Victoria Street Bistro in Waikato Menu

 LUNCH STARTERS

• Volcanic Ciabatta $8
  • Stuffed with garlic jersey mascarpone
• Treacle Cured Beef $18
  • With red pepper sorbet, kogi bbq sauce, baby shiso
• Freshly Shucked Kaipara Oysters $24/48
  • -natural with cabernet sauvignon vinegar and shallot
• -tempura with soy mirin and seaweed salad $24/48
• Chicken Soup $18
  • French onion dumpling and gruyere gratin, truffle, parsnip, chive
• Grilled Octopus with Hokkaido Scallop and Smoked Chorizo $19
  • Salad of marinated heirloom tomatoes, arugula rocket with a black rice vinegar reduction

 MAINS

• Hot Smoked Salmon Salad $24
  • With crisp baby cos, bagel chips, asparagus, radish, peppered cream cheese and ranch dressing
• Roasted Pumpkin and Buffalo Ricotta Tortellini $21
  • With cauliflower cream, cashew, leek, parmigiano reggiano
• King Salmon Poke $24
  • With ora king caviar, pickled daikon, black garlic and kimchee, chive, native new zealand seaweed and fragrant rice
• Silere Alpine Merino Rump $22
  • With fattoush salad, hummus, raisin and harissa dressing
• VSB Chicken Parmigiana $18.50
  • Parmesan and panko crumbed chicken, prosciutto, fresh tomato sauce, crisp baby cos hearts
• Handmade Pappardelle Pasta
• -tomato, garlic, chili and fresh herbs, goats cheese, reggiano parmesan and olive oil $19
• -chicken, bacon, coddled egg, reggiano parmesan, cream sauce $24

 LARGE MAINS

• Crispy Pork Hock $38
  • With palm sugar chilli caramel, fresh thai vegetable salad, red nam jim and fragrant rice
• Market Fish $37
  • Explained by your wait staff
• Silver Fern Farms Compressed Lamb Belly and Roasted Fillet $41
  • Glazed with burnt miso, puffed barley and brown lentil ‘risotto’, bacon, butternut, swiss brown mushrooms, asparagus and whipped feta

 SIDES

• -Smoked potato mash $8
• -Cos leaves, bacon, chive, blue cheese, crouton $8
• -French fries, salt and vinegar seasoning - $8
• -Heirloom carrots, Sweetree honey, toasted macadamia $8
• -Seasonal greens with herb butter $8

 DINNER

• Volcanic Ciabatta $8
  • Stuffed with garlic jersey mascarpone
• Fresh Kaipara Oysters $24/48
  • -natural with cabernet sauvignon vinegar and shallot
• -tempura with soy mirin and seaweed salad $24/48
• Roasted Pumpkin and Buffalo Ricotta Tortellini $17
  • With cauliflower cream, cashew, leek, parmigiano reggiano
• King Salmon Poke $19
  • With ora king caviar, pickled daikon, black garlic and kimchee, chive and native new zealand seaweed
• Treacle Cured Beef $18
  • With red pepper sorbet, kogi bbq sauce, baby shiso
• Chicken Soup $18
  • French onion dumpling and gruyere gratin, truffle, parsnip
• Grilled Octopus with Hokkaido Scallop and Chorizo $21
  • Salad of marinated heirloom tomatoes, arugula rocket with a black rice vinegar reduction

 MAINS

• Silver Fern Farms Compressed Lamb Belly and Roasted Fillet $41
  • Glazed with burnt miso, puffed barley and brown lentil ‘risotto’, bacon, butternut, swiss brown mushrooms, asparagus and whipped feta
• Turmeric and Sweet Potato Gnocchi $35
  • Artichoke purée, artesian smoked mozzarella, olive soil, pickled pumpkin, spring greens, fresh mint and tamarind relish
• Prime Beef Tenderloin $42
  • Mini tapenade stuffed beef olive with smoked potato mash, onion ash, beetroot, black garlic, tarragon and jus
• Pohutukawa Smoked Duck Breast $39
  • Celeriac purée and remoulade, truffle and mushroom potsticker, duck jus
• Crispy Pork Hock $38
  • With palm sugar chilli caramel, fresh thai vegetable salad, red nam jim and fragrant
• Market Fish $38
  • Explained by your wait staff

 DESSERT

• Callebaut Dark Chocolate Parfait $17
  • Roasted white chocolate, chocolate curd, marshmallow and hazelnut gianduja, hot caramel sauce
• Salt Caramel ‘Opera’ Tiramisu $16
  • Italian chocolate soil, honeycomb
• Coconut Milk and Lavender Panna Cotta $16
  • Liquorice sponge, strawberries and anise
• Hummingbird Bombe Alaska
  • Duck island mascarpone ice cream and hummingbird cake encased in a raw sugar meringue
• -served with poached rhubarb $17
• -flambéed with cointreau $21
• Cheese Board
  • All served with freshly grilled ciabatta, falwasser crackers and quince paste
• -per 60gm serving $16
• -to taste all four $36
• -Pico (France)
  • A unique goat’s cheese from the region of perigord in france, pico is creamy, dense and soft-ripened with mould. Flavoursome and aromatic with hazelnut notes
• -Waimata French Style Blue (Gisborne)
  • A rich creamy blue cheese with a sweet composty aroma, peppery blue mould and a delicate saltiness
• -Meyer Vintage Gouda (Waikato)
  • 2-3 years old, crumbly with sensational crunch and a very sharp flavour. Nz cheese awards supreme award winner
• -Délice de Bourgogne (France)
  • A decadent triple-cream brie. Incredibly rich and full flavoured cheese with a smooth, melt-in-the-mouth texture

153 Victoria Street South, Hamilton, Waikato, 3204, New Zealand

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