Dinner Menu

Breads

Garlic Ciabatta (v)

$9.50
Lightly toasted ciabatta with garlic & thyme butter.

Warm Breads (v)

$10.50
Warm breads with a selection of dips.

Entrée

Pâté

$14.50
House-made red wine & herb infused chicken liver pâté. Served with crostini, blue cheese & caramelised onion jam.

Seafood Chowder

$16.50
Calamari, scallop, prawn & fish in a hearty, creamy soup with charred bread.

Duck Salad (gf)

$14.90
Five­-spice roasted duck, shredded, tossed with citrus, cucumber, shaved fennel & chili flakes.

Scallops (gf)

$16
Seared scallops served with sweet chilli corriander sauce & a garden salad.

Pulled Pork Sliders

$16.20
Pulled pork, flat leaf parsley, mozzarella & aioli between toasted mini buns with chilli mango salsa on the side

Ribs (gf)

$17.90
Smoked vension short ribs, sticky plum glaze & seasonal slaw

Arancini (v)

$15.20
Sun-dried tomato & mozzarella rice balls in a panko crumb with garlic aioli.

Mains

Pork (gf-opt)

$29.50
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)

$25.80
Lemon, herb & cheese filled chicken breast, rosemary & red pepper gnocchi & cauliflower purée.

Duck (gf)

$34
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.

Venison (gf)

$34.90
Peppered venison loin, medium rare, with cauliflower herb couscous, spiced kumara, wilted spinach, seasonal greens & Madeira jus.

Beef (gf)

$35.90
Silver Ferns eye fillet wrapped in streaky bacon atop house-made rosti & seasonal greens with a portobello mushroom & béarnaise sauce.

Lamb (gf)

$35.50
Seasoned NZ Merino lamb rump, roasted baby agria potatoes, rosemary & butternut purée & capsicum caviar.

Desserts

Cheese Board

one person: $16 two people: $22
Creamy blue vein, smoked Havarti, camembert, olives, onion jam & crackers.

Affogato (gf)

$17.90
Kapiti vanilla bean ice cream accompanied by Mt. Maunganui Fusion espresso & Frangelico hazelnut liqueur, with dark chocolate brownie.

Cheesecake

$14.90
Milk and white chocolate cheesecake top with a malt biscuit base. Served with Chantilly cream & freeze dried raspberries.

Sticky Date Pudding

$15.00
Date sponge cake topped with toffee sauce served with vanilla custard & chantilly cream.

Caramel Brulée (gf)

$14.90
Chef’s favourite flavour: Caramel creme brulee with vanilla bean ice cream.

Peanut Butter & Chocolate Molten Lava Cake

$15.80
Chocolate cake with a molten peanut butter & Whittaker dark chocolate centre & vanilla bean icecream. Note: this dessert does have a small cook time.