Milford Sound Accommodation Restaurant
  • Milford Sound Accommodation Restaurant

Pio Pio Cafe

With a delicious, seasonal menu boasting locally sourced Fiordland produce, our Pio Pio Café is a great way to start or end your day in Milford (and the perfect excuse for a night off cooking!)

Breakfast from 7am – 10am

ORGANIC MUESLI BOWL —  Delicious nut, seed and coconut muesli served with Greek yoghurt and a tangy berry coulis 12

TOASTED CIABATTA — Three ciabatta slices served with your choice of preserves (butter, honey, jam, vegemite, peanut butter) 8

BACON EGG ROLL Great for on the go — Crispy bacon rashers topped with a fried egg and some tomato relish in an easy to eat toasted ciabatta roll 12

EGGS BENEDICT VEGETARIAN — Two poached eggs served on ciabatta with spinach, mushrooms and a drizzle of hollandaise sauce 17

EGGS BENEDICT WITH BACON — Two poached eggs served on ciabatta with spinach, bacon rashers and a drizzle of hollandaise sauce 18

EGGS BENEDICT WITH SMOKED SALMON — Two poached eggs served on ciabatta with spinach, smoked salmon slices and a drizzle of hollandaise sauce 20 

MILFORD GRILL — Two poached eggs, crispy bacon rashers, beef sausages, tomato, grilled mushrooms, ciabatta and hash browns served with tomato relish 27

Talented chef in action.

Lunch From 12-5pm

SANDWICH – BRIE AND PEAR – With onion marmalade and baby spinach leaves   13

SANDWICH – SPICY PULLED PORK – With coleslaw and coriander aioli 13

Evening Starters and Dessert Menu available throughout the day

Evening Menu From 6.30-8.30pm

SMALL PLATES

GOATS CHEESE CROQUETTES — with toasted almonds and drizzled honey. 9

GREEN LEAF SALAD — with pickled beetroot, goats cheese and caramelised walnuts. 9

SUMMER CITRUS SALAD — (GF) (V) orange, cucumber, beansprouts, coriander, cherry tomato, peanuts, pomegranate chilli dressing . 9

SOUP OF THE DAY –freshly made daily, served with focaccia and herb butter. 12

HOMEMADE FOCACCIA WITH DIPS — shared plate. 13

PRAWNS + SQUID — (DF) served with harissa sauce on focaccia bread. 15

MAINS

ARANCINI FOUR WAYS –Crumbed mushroom risotto served with four sauces, sautéed baby carrot and broccolini  27

CORIANDER FALAFEL AND CITRUS SALAD — (V) (DF) (GF) Served with quinoa, pomegranate chilli dressing and coconut yoghurt 27

CRISPY PORK BELLY — (DF) (GF) Served with braised red cabbage, pomegranate molasses, toasted pine nuts and coriander aioli 33

SLOW COOKED BEEF CHEEKS — (GF) Served with a pressed potato terrine, raw zucchini and criolla  33

SOUTH ISLAND LAMB — Juicy slow cooked lamb shoulder, warm kumara spinach salad and pressed lemon yoghurt  37

NZ STEWART ISLAND SALMON FILLET — (GF) Served with a pressed potato terrine and roasted zucchini  37

WILD FIORDLAND VENISON TENDERLOIN — (GF) (DF) Served with mixed puree, roasted zucchini, baby beetroot, red wine jus and balsamic glaze 39

DESSERTS

PASSIONFRUIT CHEESECAKE — (GF) Served with fresh kiwi  11

FRUIT CRUMBLE — (GF) Served with vanilla bean ice cream 11

HOMEMADE CHOCOLATE BROWNIE — Served with vanilla bean ice cream 11

DULCE DE LECHE CREPE — Served with sliced banana and vanilla bean ice cream – Shared plate 17

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