Milford Sound Accommodation Restaurant
  • Milford Sound Accommodation Restaurant

Pio Pio Dining

With a delicious, seasonal menu boasting locally sourced Fiordland produce, our Pio Pio 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

SUPERFOOD SALAD — (GF) (V) Kale, roast pumpkin, red quinoa, puy lentils with edamame beans, caramelised onions and toasted seeds . 10

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

HOMEMADE FOCCACIA WITH THREE DIPS — shared plate. 13

HARISSA COATED PRAWNS + SQUID — (DF) served with homemade foccacia bread. 15

MAINS

WILD FIORDLAND VENISON TENDERLOIN — (GF) (DF) With a smoky kumara puree, sauteed seasonal vegetables, red wine jus and balsamic glaze 39

NZ MARLBOROUGH SALMON FILLET — (GF) Served with a pressed potato terrine, sauteed silverbeet with garlic confit.  Topped with crusted almonds.  37

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

SLOW COOKED BEEF CHEEKS — (GF) Served with a pressed potato terrine, criolla and red wine jus  33

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

STUFFED BUTTERNUT SQUASH — (V) (DF) With a Fiordland saffron infused couscous and cumin yoghurt stuffed with a black bean stew  28

SUPERFOOD SALAD — (GF) (V) Kale, roast pumpkin, red quinoa, puy lentils with edamame beans, caramelised onions and toasted seeds.  Choose either Halloumi or Tofu. 26

DESSERTS

EARL GREY POACHED PEAR — Served with toasted hazlenuts, Whittaker’s dark chocolate sauce and whipped coconut cream  10

FRUIT CRUMBLE — Served with vanilla bean ice cream 11

HOMEMADE CHOCOLATE BROWNIE — Served with vanilla bean ice cream and crushed pistachios 11

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

CENTRAL OTAGO CHEESEPLATE — Taster of Gibbston Valley maasdam, blue and brie with fig jam, foccacia, water crackers and grapes 20

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