 |
House made sourdough bread, dukkah, olive oil
and balsamic
|
12.50 |
| |
Entrees: |
|
|
Spinach ricotta ravioli with fresh nutmeg cream
and parmesan |
17.00 |
|
Marlborough scallops with fennel puree and gremolata |
19.50 |
|
Spiced deep fried squid served with rémoulade |
16.50 |
|
Braised rabbit with house made tagliatelle, white
wine, thyme, parsley and
parmesan |
17.50 |
|
Carpaccio of beef served with rocket, beetroot
and horseradish cream |
18.50 |
| |
Mains: |
|
|
Twice cooked Cardrona lamb shoulder with a kumara
& red onion cake, caponata and coriander chermoula |
34.00 |
|
Pork fillet with pommes anna, wilted radicchio,
bacon, caramelised apple and balsamic sauce |
33.50 |
|
Polenta soufflé with caponata, baby rocket
and parmesan |
29.50 |
|
Seared salmon with crushed chive potatoes, mussels,
white wine sauce and chervil |
33.00 |
|
Sirloin of beef with fried asparagus and shallots
served with anchovy butter and potato dauphine |
35.50 |
|
Pan fried fish of the day with pepperonata, garlic
mayonnaise and mascarpone polenta fries |
34.00 |
| |
Sides: |
|
|
truffle fries
sautéed vegetables
green salad
sourdough bread
|
6.50
6.50
6.50
4.00 |
| |
Dessert: |
|
|
Spiced apple and meringue roulade with blackberry
compote |
15.00 |
|
Summer pudding with crème fraiche |
16.50 |
|
Espresso & Belgian chocolate crème
brulee |
15.50 |
|
Poached rhubarb with vanilla and mascarpone cream
and macadamia tuile |
15.50 |
|
Treble Cone - vanilla bean icecream with a shot
of espresso & Frangelico (or liqueur of your choice) |
16.00 |
|
Trio of icecream with crème anglaise and
boysenberry sauce |
12.50 |
|
Choice of cheeses with quince paste, spiced
pear and date relish and toasted
walnut bread:
Kapiti Kikorangi blue
Evansdale farmhouse
Mt Hector goat’s cheese
Kapiti vintage cheddar
choice of two
choice of three
choice of four |
16.50
20.00
24.00 |
|
Special Coffee & Hot Chocolate: |
|
| |
Irish coffee |
13.50 |
| |
Frangelico & Baileys coffee |
15.00 |
| |
Missy’s coffee - Kahlua, Baileys and Grand
Marnier |
15.00 |
| |
Missy’s hot chocolate - Kahlua, Baileys
and Grand Marnier |
15.00 |
|
Dessert Wine:
Saint Clair Doctor's Creek Reserve noble riesling 2004 375ml
gl. 11.00 bt. 36.00
Yalumba botrytis viognier 2004 South Australia, 375ml gl.9.50
bt.32.00
Olssens late harvest chardonnay 375 ml bt.52.00 |
|
Port:
Warre’s Kings tawny gl.9.00
Graham’s Six Grapes reserve gl.10.50
Taylor Old Tawny aged 10 years gl.12.50
Taylor Old Tawny aged 20 years gl.22.00
Graham’s late bottled vintage 1998, 200ml bt.23.00 |
