#entrée #tapas #starters
GARLIC CIABATTA (v) Lightly toasted ciabatta with garlic & herb butter. 12
BREAD, CHEESE & OLIVES (v) Toasted foccacia, Kikorangi blue, fried camembert, crackers, olives, onion jam, dukkah, olive oil & balsamic. 18.5
PATE Herb & red wine chicken liver pâté, crostini, blue cheese & onion jam. 13.5
PORK BELLY (gfo)(dfo) Slow cooked pork belly, apple puree, cabbage & apple slaw with a bourbon maple glaze. 17
FRIED CAMEMBERT (gfo)(v) Wedges of creamy camembert cheese, crumbed and deep-fried, served with plum dipping sauce. 17
SEAFOOD CHOWDER Mussel, prawn, fish of the day & calamari, poached in white sauce & served with toasted ciabatta. 18
MINI ROASTS Grilled lamb & mushroom with mozzarella cheese in Yorkshire puddings with pea mousse & jus. 16
MAC AND CHEESEBALLS (gfo)(v) Crispy fried balls of macaroni pasta with mushroom, cheddar & mozzarella, with aioli & fried shallots. 16
#desserts #sweets #coffee
PEANUT BUTTER & CHOCOLATE MOLTEN LAVA CAKE
Whittaker’s dark chocolate cake with peanut butter centre & vanilla bean ice cream. 15.5
COOKIES & CREME BRULEE Cookies & creme brulée with vanilla bean ice cream & Oreo crumb. 15.5
AFFOGATO (gfo) Vanilla bean ice cream, Mt. Maunganui Fusion espresso & hazelnut liqueur with dark chocolate brownie. 17
PAVLOVA (gfo)(dfo) Vanilla meringue, winter fruits, berry compote & blueberry sorbet. 15
CHEESECAKE White and dark chocolate cheesecake atop a chocolate biscuit base with berry sorbet. 16
KEY LIME PIE Key lime pie served atop a biscuit base with chantilly cream & salted caramel sauce. 15.5
DESSERT WINE PLATE
Dessert style wines and bite sized treats. 30
– Lake Chalice sticky with Turkish delight.
– Akarua sticky with dried mango.
– Kopke Reserve Tawny with candied walnut.
– Dows 10YO Tawny with chocolate brownie.
– Lustau Sherry with blue cheese.
Whisky and bite sized treats. 34.5
– Springbank 10yo with blue cheese.
– Glenfiddich 15yo with salty chocolate liquorice.
– Laguvulin 16yo with smoked meat.
– Tullibardine 500 sherry cask with dark chocolate fudge.