Sunday Brunch

Breakfast

Cooked Breakfast

$20.00
Cooked breakfast with fried eggs, streaky bacon, hash brown, breakfast sausage, grilled tomato, mushroom & English split muffins.

Eggs Benedict

$18.00
Two soft poached eggs, wilted spinach & streaky bacon on toasted English split muffins with hollandaise.

French Toast

$17.50
French toast served with streaky bacon, banana & maple syrup.

Lunch

Scallops (gf)

$18.90
Seared scallops served with sweet chilli corriander sauce & a garden salad.

Pulled Pork Sliders

$18.00
Pulled pork, flat leaf parsley, mozzarella & aioli between toasted mini buns served with chilli mango salsa on the side.

Duck Salad (gf)

$15.50
Five­-spice roasted duck, tossed with citrus, cucumber, shaved fennel & chili flakes.

Seafood Chowder

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

Pasta

$16.00
Chicken & bacon fettuccine in a creamy wine & garlic reduction topped with parmesan cheese.

Ribs

$19.00
Glazed Vension short ribs, house-made slaw & potato cris cuts.

Fish ‘n’ Chips

$18.90
Tempura coated market fish of the day served with potato cris cut stack, garden salad & house made tartare sauce.

Arancini (v)

$16.50
Sun-dried tomato & mozzarella rice balls with a panko crumb & garlic aioli served with a garden salad.

Breakkie Sides

Bacon Butty

$8.00
6” baguette with garlic butter & streaky bacon.

Calamari

$9.00
Salt & lemon pepper calamari with aioli.

Fries (v)(gf)

$7.00
Seasoned fries served with garlic aioli.

Potato Criss Cuts (v)

$8.00
Thick double ridge criss cut fries served with aioli.

Onion Rings

$6.00
Beer battered onion rings with plum sauce.

Garden Salad (v)(gf)

$6.00
Mixture of seasonal garden vegetables, salad greens, pumpkin seeds & vinaigrette.

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.