Evening dining

POP UP MENU

SEPTEMBER -NOVEMBER 2021

TO START

SOUP OF THE DAY — served with house bread, herb butter (DF*) 15

GREEN SALAD — pickled beetroot, almonds, red onion, goats' cheese, balsamic reduction (GF, DF*) 15

GARLIC MINI LOAF — with olive oil, mixed herbs and herb butter 12

MAIN PLATES

FIORDLAND PIE — Slow Cooked Wild Venison, Seasonal Vegetables, Smoked Mash, Puff Pastry 36

TEMPURA BUTTERNUT SQUASH—Romesco, Macadamias, Chilli, Pickles, Charcoal Oil (GF, DF, V) 33

FISH CURRY — Monkfish, Prawns, Crispy Shallots, Spring Onion served with Rice & Parata (GF, DF) 29

LAMB SHANK— Smoked Mash, Crispy Parsnip, Red Wine Shallots, Thyme Jus (GF) 39

TO FINISH

We’re fully licensed, and offer a wide range of beer and wine, including many local specialties. Coffee, tea and soft drinks also available

EVENING MENU

*not available September- October

THREE COURSES SET MENU $75 PER ADULT

TO START

GOATS CHEESE CROQUETTES — with honey dressing, almonds, rosemary 18

SOUP OF THE DAY — served with house bread, herb butter (DF*) 16

SEAFOOD CHOWDER — with smoked salmon, monk fish, prawns, mussels and rye sourdough 24

GREEN LIP MUSSELS — (GF, DF*) in a wakame broth, rye bread, herb butter 24

MAIN PLATES

FIORDLAND VENISON STRIP LOIN 220g — (GF) with kumera puree, charred baby onions, roasted spring carrots, buttered green beans, red wine jus 47

MARLBOROUGH KING SALMON — (GF) with a citrus risotto, broccolini, confit cherry tomato and white wine sauce  44

PORK BELLY — (GF) with roasted cauliflower puree, charred fennel and apple salad, apple gel  42

SUPERFOOD SALAD — (GF, DF,) with kale, roast pumpkin, edamame, quinoa, toasted seeds, caramelised onions, lentils, vinaigrette with HALLOUMI 39, WITH CRISPY CAULIFLOWER 39, WITH VENISON 43

SIDES to Share 

GARLIC MINI LOAF — with olive oil, mixed herbs and herb butter 14

TWICE COOKED POTATOES — with rosemary salt, paprika and aioli (GF, DF*) 14

CRISPY CAULIFLOWER — with soy sauce, mirin, sriracha aioli (DF*) 14

GREEN SALAD — pickled beetroot, walnuts, red onion, goats' cheese, balsamic reduction (GF, DF*) 16

TO FINISH

CHOCOLATE MOUSSE — Hazelnut crust, dark ghana chocolate, passionfruit, raspberry 19

CHEESECAKE — (GF) Shortbread, orange slices, almond crumb, kiwi, beetroot powder 19

We’re fully licensed, and offer a wide range of beer and wine, including many local specialties. Coffee, tea and soft drinks also available

df* dairy free on request

Please note:  Menu subject to change

CHILDREN’S MENU

TWO COURSES SET MENU $25 PER CHILD

MAINS

CHEESE PIZZA — 10

CHICKEN NUGGETS — Potato wedges + tomato sauce  15

SPAGHETTI BOLOGNESE — with parmesan and focaccia bread 15

TEMPURA FISH + CHIPS — Hoki fillets, chips + tomato sauce  15

SIDE PLATE OF SEASONAL VEGETABLES AVAILABLE

DESSERTS

CHOCOLATE BROWNIE — with white chocolate and vanilla ice cream  8

COOKIES + CREAM ICE CREAM — with dried meringue and chocolate sauce 8