06/06/2013
Starters / 7.5
Bruschetta
Toasted Sourdough topped with basil, feta, and tomato concaise
Breads and Dips (GF available)
Rustic oven baked breads with selection of dips
Soups
Soup of the Day / 10.5
Warmed Bread Stick
Seafood Chowder / 14
Warmed bread stick
Entrees
Gremolatta Prawns /16.5
Lightly crumbed prawns, micro green salad, mango salsa
Marinated beef skewers / 15.5 (GF)
Micro green salad spiced macadamia nut dipping sauce
Warm pumpkin and chorizo salad / 16.5
(GF and Vegetarian available)
With rocket, toasted almonds, balsamic reduction
Desserts / 12
Waitomo Rhubarb brulee, vanilla bean ice cream (GF)
Apple and blueberry strudel with vanilla bean ice cream
Chocolate steam pudding, vanilla bean ice cream and raspberry couli
Banoffee pie, vanilla bean ice cream
After thought / 23 (GF available)
Kikorangi blue, dried fruits and nuts, crackers with small glass of port
Creamy brie, dried fruits and nuts, crackers with small glass port
Mains
Premium Eye fillet / 38 (GF available)
Cooked to your liking, swede mash, prosciutto prawns, Port jus
Chicken Breast / 28 (GF available)
Filled with brie, figs, resting on sautéed bacon and leeks, pan jus
Lamb Rack / 38 (GF available)
Pistachio, mint, parmesan crust, house potato, port jus
Pork cutlet / 28 (GF available)
Caramelized apples, braised red cabbage, fennel, house potato, dark gravy
Darne of south island salmon / 28
Wilted bokchoy, udon noodles, ginger, dark soy, mango chilli jam
Fish Parcel / 28 (GF)
Fresh fish in parchment paper, butter, cappers and lemon
Risotto / 25 (GF)
Chorizo, bacon capsicum, garden fresh herbs and tomato
Pasta / 25 (GF available)
Marinated vegetables, rocket, toasted pine nuts and feta
All mains (except pasta, risotto) served with seasonal steamed vegetables or green salad