Menu
Serving from 12 noon - 9 pm

TO START

 

Marinated olives GF DF V - 10

Garlic bread V - 8

Beef meatballs with spiced tomato sauce and gruyere - 14

Smoked fish croquettes with horseradish aioli - 14

Tomato mozzarella arancini with basil mayo V - 12

Duck pâté with pinot jelly, toast and cucumber pickle - 16

Homemade bread selection with olive oil, balsamic, dukkah and truffle butter V - 14

Soup of the day with bread - 17

 

TO SHARE

 

Charcuterie board with cured meats, pickles, dips and bread DF - 36

Antipasto with cheese, pickles, marinated vegetables, cured meats and bread - 36

Chef’s tasting plate, selection of bar snacks, bread and dips - 36

 

MAINS

 

Beef burger with cheese, bacon, homemade pickles and hand-cut fries - 30

Fish ‘n’ chips, beer-battered with hand-cut fries, salad and gribiche mayo DF - 30

Fish can be pan-fried on request

Grilled vegetable risotto with roast pumpkin, goat's cheese, pesto and parmesan GF V - 29

Sirloin steak with hand-cut fries, garlic butter and jus GF - 35

 

SIDES

 

Brussels sprouts with bacon GF - 10

Buttered new potatoes GF - 10

House salad with vinaigrette GF DF - 10

Truffled fries with aioli GF DF - 10

 

TO FINISH

 

Pistachio cake with bush honey ice cream, rhubarb purée V  - 18

Vanilla bean panna cotta with Carol’s drunken plums GF - 17

Ice cream and sorbet selection (3) with blow-torched meringue and honeycomb V, GF - 17

Brandy snaps V - 11

Kapiti cheeseboard, selection of Kikorangi blue, Pakari aged cheddar and Aorangi brie served with bread wafers, quince paste, cucumber pickle and relish - 36