MONDAY - SATURDAY: 9am - Late, SUNDAY: 9am - 3pm  |  Call 06-351-6322
mains and sides

(GF) DENOTES GLUTEN FREE
(V) DENOTES VEGETARIAN
(DF) DAIRY FREE

STARTERS AND ENTREES

Fresh Toasted Garlic Bread - $10

With balsamic glaze.
With Cheese - $12

Warm Demi Baguette - $12

With a selection of dips.

Soup of the Day - $12

Served with toasted ciabatta.

Seared Scallops (GF) - $12

Pan seared and served on a butternut puree with crispy prosciutto crumb, avocado oil drizzle and sumac.

Grilled Halloumi (V) - $15

Served on ciabatta crostini with charred cherry tomatoes, olives and rocket leaves. Finished with balsamic glaze.

Seasoned Beef Strips - $16

Seared, and paired with blackberry coulis, micro greens and a filo pastry crisp.

 

LIGHT MAINS

Grilled Sirloin Steak (GF) - $32

Served on buttered agria puree, with sautéed greens, a roasted tomato half and finished with hollandaise sauce and balsamic reduction.

Chilli Prawn and Chorizo Pasta - $22

Sautéed tiger prawns and chorizo with red onion, a roasted tomato half and aromatics. Finished with crème fraiche, rocket leaves and avocado oil

Beef and Tiger Prawn Salad (GF) - $24

Succulent beef strips and prawns, sautéed and bound in a Thai infused dressing. Tossed through a garden salad with toasted cashews and crispy noodles.

Chicken Salad (GF) - $24

Harissa spiced chicken tossed through fresh watercress, courgette ribbons, olives, red onion and cherry tomatoes. Finished with a balsamic reduction.

Sweet Potato Gnocchi (V) - $22

Served with sautéed red onion in a red chipotle sauce, finished with shaved parmesan, fresh watercress leaves and an apple glaze drizzle.

 

MAINS

Angus Pure Beef Fillet (GF) - $38

Seared to your liking and served on buttered agria mash with spiced pears, carrot puree and snow pea tendrils. Finished with a red wine jus and avocado oil.

Grilled Chicken Supreme - $34

Sous vide and served with sweet potato gnocchi on a butternut puree with charred baby leeks, fresh watercress and red wine jus.

Seared Ostrich Fillet (GF) - $35

Served rare, on a creamy parsnip puree, with a medley of sautéed baby vegetables and a blackberry coulis. Finished with apple glaze and micro greens.

Roasted Pork Loin (GF) - $34

Sous vide and served on potato puree with fresh watercress and mustard and cider infused cream sauce. Drizzled with an apple glaze and avocado oil.

Catch of the Day - $36

Your waiter will let you know what the Chef’s special is today.

 

SIDES

Fries (GF) - $12

with tomato sauce and aioli.
Half Size - $7

Seasoned Potato Wedges (GF) - $14

With sweet chilli and sour cream.
With Bacon and Cheese - $19

Fresh Garden Salad (GF) - $5

dressed with honey mustard

Buttered Agria Mash (GF) - $7

Sautéed Seasonal Vegetables (GF) - $7

 

DESSERTS

Warm Pear and Apple Crisp (GF) - $15

Served with a ginger snap crumb, vanilla bean ice cream and freeze-dried fruit crumb.

Baked Blueberry Cheesecake - $15

With a lemon zest cream, poached raspberries and meringue dust.

Rich Dark Chocolate Mousse (GF) - $15

Served with cherry sourz jelly, whipped cream, toasted coconut flakes and shortbread.

Salted Caramel Crème Brulee (GF) - $15

Served with almond brittle, yoghurt and fresh orange segments.

Duo of Kapiti Ice Creams (GF) - $15

Served with poached raspberries.

Sorbet (GF & DF) - $15

Served with meringue dust and freeze-dried fruit.

 

WINE

WE ARE FULLY LISCENSED AND BYO WINE ONLY $7 Per Bottle