Dinner Menu

Breads

Garlic Ciabatta (v)

$9.90
Lightly toasted ciabatta with garlic & thyme butter.

Warm Breads (v)

$10.50
Warm breads with a selection of dips.

Entrée

Pâté

$12.50
House-made red wine & herb infused chicken liver pâté. Served with crostini, blue cheese & caramelised onion jam.

Seafood Chowder

$15.00
Calamari, scallop, prawn & fish in a hearty, creamy soup with charred bread.

Duck Salad (gf)

$14.70
Five­-spice roasted duck, shredded, tossed with citrus, cucumber, shaved fennel & chili flakes.

Scallops (gf)

$15.00
Seared scallops served with sweet chilli corriander sauce & a garden salad.

Pulled Pork Sliders

$14.10
Pulled pork, flat leaf parsley, mozzarella & aioli between toasted mini buns with chilli mango salsa on the side

Fried Chicken Bites

$13.80
Bite sized pieces of corn-fed chicken breast, marinated in lemon & thyme, spice coated & fried. Served with a tamarind & lime dipping sauce.

Arancini (v)

$13.90
Sun-dried tomato & mozzarella rice balls in a panko crumb with garlic aioli.

Mains

Pork (gf-opt)

$29.90
Citrus & star anise infused pork belly, apple foam, pomegranate molasses, house-made slaw & potato criss cuts.

Market Fish (gf)

$28.90
Fresh market fish with polenta, corn salsa, asparagus & prawn with a caper infused herb butter sauce.

Chicken (gf-opt)

$28.90
Lemon, herb & cheese filled chicken breast, rosemary & red pepper gnocchi & cauliflower purée.

Duck (gf)

$33
Orange & plum confit duck with braised red cabbage, pickled ginger, baby spinach & a kumara pumpkin crush cake.

Vegetable Parcel (v)

$27.80
Spinach, feta, parmesan, & cauliflower stuffed filo parcel with red pepper mayonnaise.

Wild Venison (gf)

$33.90
Peppered venison loin, medium rare, with cauliflower herb couscous, spiced kumara, wilted spinach, seasonal greens & Madeira jus.

Beef (gf)

$34.90
Silver Ferns eye fillet wrapped in streaky bacon atop house-made rosti & seasonal greens with a portobello mushroom & béarnaise sauce.

Lamb (gf)

$34.90
Seasoned NZ Merino lamb rump, roasted baby agria potatoes, rosemary & butternut purée & capsicum caviar.

Fettucine

$26.90
Fettuccine with chicken, baby spinach & mushroom, served in a white wine, cream & garlic reduction, topped with parmesan cheese.

Desserts

Cheese Board

one person: $11.00 two people: $22
Creamy blue vein, smoked Havarti, camembert, olives, onion jam & crackers.

Affogato (gf)

$14.70
Kapiti vanilla bean ice cream accompanied by Mt. Maunganui Fusion espresso & Frangelico hazelnut liqueur, with dark chocolate brownie.

Cheesecake (gf-opt)

$12.50
Deconstructed chocolate cheesecake served with berry coulis & Chantilly cream.

Sticky Date Pudding

$12.50
Date sponge cake topped with toffee sauce served with vanilla custard & chantilly cream.

Caramel Brulée (gf)

$12.90
Chef’s favourite flavour: Caramel creme brulee with vanilla bean ice cream.

Peanut Butter & Chocolate Molten Lava Cake

$13.80
Chocolate cake with a molten peanut butter & Whittaker dark chocolate centre & vanilla bean icecream. Note: this dessert does have a small cook time.