|
To Begin...
Garlic pizza bread with parmesan 8.50
Bread selection with homemade dips 8.50/12.00
Garlic ciabatta Bread 8.50/12.00
Entrée...
Please note some entrees are available as mains
Creamy Seafood Chowder 15.90 Finished with steamed mussels and served with grilled bread
Green Lip Mussels* 17.90 Served in a lemongrass, coconut and chilli laksa broth
Or
Tom yum broth
Or
White wine and garlic cream sauce
Salt ‘n’ Pepper Squid 15.90/29.90 Served on a salad of mesclun, coriander, shallots and crispy garlic, tossed with a Vietnamese dressing
Duck Liver Parfait 15.90
Served with caramelized onions and melba toast
Confit of Pork Belly 16.90/33.00
Served on roasted winter vegetables with caramelized pineapple, finished with a merlot jus
Seared Scallops* 17.90/34.00 Seared scallop skewers served on a thyme puree with wilted spinach, finished with hollandaise
Seafood Signature Dish – The Trio 19.90 Seared scallop skewer served on a thyme puree with wilted spinach, finished with hollandaise, pan fried prawns served on a mango and pineapple salsa and salt and pepper squid with Vietnamese dressing
Grilled Haloumi 17.90
Served above a cucumber, olive, cherry tomato and red onion salad
Mains...
Supreme Chicken Breast 27.90
Supreme chicken breast marinated in sun dried tomato oil, served above an olive and herb potato cake with wilted greens and topped with a red pepper pesto
Duo of Hawke’s Bay Lamb 32.90
Lamb rump served on top of diced, braised lamb shank with a parsnip and potato puree topped with seared spring onions, finished with a red wine reduction
Market Fresh Fish* 29.90
Chef’s creation of today’s finest catch
Char-Grilled Scotch Fillet* 29.90
Served on a roasted medley of gourmet potatoes, bacon, shallots, button mushrooms and garlic, finished with a port wine jus
Seared Beef Eye Fillet* 34.90
Served on a herb crusted savoyarde potato cake with pea puree, finished with a cabernet reduction
Dukkah Spiced Salmon Fillet 30.90
Served on a falafel cake with minted cucumber ribbons and char- grilled eggplant, finished with a spiced tomato beurre blanc
Te Mata Portobello & Blue Cheese Stack* 26.90
Te Mata blue cheese infused Portobello mushrooms with wilted greens and air dried tomatoes, finished with a basil pesto
Extreme Wild Game 35.90
Oven baked wild venison infused with paua, wrapped in streaky bacon, served on a chorizo, gnocchi & wilted spinach medley, finished with jus
Sides: All $5.90
French Fries
Vegetables of the Day
Green Salad
Gourmet Potatoes
* Gluten free options
Dessert
Tiramisu 14.90 Masala flavoured cream topping resting on an espresso soaked sponge centre served with berry couli and vanilla bean ice cream
Banana Fritter 11.90
Served with butterscotch sauce and maple walnut ice cream
Warmed Apple Cake 11.90
Served with vanilla bean ice cream and whipped cream
Crème Brulee* 12.90
Chef’s creation of the day served with fruit salad and crispy biscuit
Death by Chocolate Mudcake 14.90
Served warm with chocolate sauce and chocolate ice cream
Rush Munro’s Ice Cream Selection* 12.50
With chocolate, maple walnut and berry ice cream served on summer fruit salad topped with berry sauce
Trio Platter forTwo… 27.90
A decadent selection comprising of tiramisu, mud cake and a duo of ice cream with fruit salad
Cheese Selections
A selection of fine New Zealand cheeses
Te Mata Brie 7.50
Served with relish, fruit and water crackers
Te Mata Blue 8.50
Served with onion jam, roasted pear and water crackers
Kapiti Aged Waxed Cheddar 9.50
3 year old aged cheese served with feijoa and date chutney, grapesand water crackers
Selection Cheese Board 24.90
A selection of the above cheese with accompanying condiments (suitable for 3)
|