Evening Menu from 5.30pm
To start with
Bread Selection with House Chutney and Aioli $11.00 V, L
Chef's Home-Made Soup of the Day Served with Crusty Bread $12.50 L, G
Pan Fried Venison, Sweetened Beetroot Marshmallow, Black Pudding Crumbs and Pea Puree $19.50 L, G
New Age Fish and Chips Seared Scallops, Tempura Battered Fish, Tomato Jelly, Agria Game Chips, Micro Salad $18.00 L, G.
Taranaki Sole, Nicoise Style Salad, Clams Finished in White Wine Sauce $17.50 L, G
Beetroot, Goats Cheese and Hazelnut Tart, Citrus Salad, Salted Caramel $17.00 V
The main event
Confit of Duck Leg and Pan Fried Duck Breast, Potato Discs, Carrot and Smoked Orange Puree, Wilted Spinach and Port Jus $38.50 G, L
Pan Roasted Beef Fillet, Anna Potatoes, Beef and Prune Ragout, Buttermilk Onion Rings, Baby Carrots and Red Wine Jus $33.50 G, L
Fresh Local Fish, Citrus Scented Potato Puree, Mediterranean style Vegetables, Caper Popcorn Finished with Paddle Crab Butter $28.00 G, L
Lamb Rump Rubbed in Dukkah, Kumara Miso Mash, Roasted Trussed Tomato Finished with Okurukuru Style Peas in Gravy $28.50 G, L
Italian Style Vegetarian Strudel, Potato Rosti, Tomato Chutney Finished with a Watercress and Spinach Puree $27.50 V
Chicken Breast Stuffed with a Mushroom Farce, Red Pepper and Wild Mushroom Risotto Cake, Parisienne Style Vegetables Finished with a Sage Scented Jus $28.50 G, L
Seasonal Vegetables $7.50 L.
Garden Salad with Balsamic Dressing $7.50 L.
V - Possible to be vegetarian G - Possible to be gluten free
L - possible to be lactose free
Please advise your wait staff if any of the dietary requirements are needed.
Mushroom Flat White with Thyme and Sage Foam
Recommended Wine Match: Sugar Loaf Viognier
Pan-Fried Hapuka, Nicoise Style Salad, Clams Finished in a White Wine Sauce
Recommended Wine Match: Sugar Loaf Sauvignon Blanc
Beetroot, Goats Cheese and Hazelnut Tart, Citrus Salad, Salted Caramel
Recommended Wine Match: Okurukuru Reisling
Pan-Fried Venison, Sweetened Beetroot Marshmellow, Black Pudding Crumbs and Pea Puree
Recommended Wine Match: Okurukuru Pinotage
Confit of Duck Leg and Pan-Fried Duck Breast, Potato Discs, Carrot and Smoked Orange Puree, Wilted Spinach and Port Jus
Recommended Wine Match: BOHemian Pinot Noir
Chocolate Torte, Smoked Oreo Soil, Blood Orange Sorbet, Elderflower Marshmellow and Tobacco Cream
Recommended Wine Match: Chambers Rutherglen Muscat