EVENING MENU – WINTER 2020
THREE COURSES SET MENU $60 PER ADULT
TO START
GOATS CHEESE CROQUETTES — with honey dressing, almonds, rosemary 12
GREEN SALAD — pickled beetroot, walnuts, red onion, goats' cheese, balsamic reduction (GF, DF*) 12
SOUP OF THE DAY — served with house bread (DF*) 13
SEAFOOD CHOWDER — with smoked salmon, monk fish, prawns, mussels and rye sourdough 16
GREEN LIP MUSSELS — (GF, DF*) in a wakame broth 16
MAIN PLATES
FIORDLAND VENISON — (GF) with root vegetable puree, seasonal vegetables and red wine jus 39
KING SALMON — (GF) with a citrus risotto, broccolini, confit cherry tomato and white wine sauce 38
PORK BELLY — (GF) with roasted cauliflower puree, charred fennel and apple salad, apple gel 35
SUPERFOOD SALAD — (GF, DF,) with kale, roast pumpkin, edamame, quinoa, toasted seeds, caramelised onions, lentils, vinaigrette 29 ADD HALLOUMI +5, ADD VENISON 110g +8
SIDES
GARLIC MINI LOAF — with olive oil, mixed herbs and herb butter 10
TWICE COOKED POTATOES — with rosemary salt, paprika and aioli (GF, DF*) 10
CRISPY CAULIFLOWER — with soy sauce, mirin, sriracha aioli (DF*) 10
TO FINISH
CHOCOLATE MOUSSE — Hazelnut crust, dark ghana chocolate, passionfruit, raspberry 15
CHEESECAKE — (GF) Shortbread, orange slices, almond crumb, kiwi, beetroot powder 15
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
