Daily Brunch Menu
11am — 4 pm
All Day Menu
11am — Late
With your choice of bacon, smoked salmon or mushroom served on English muffin.
Pork cumberland sausages, bacon, marinated mushrooms, hash browns, confit tomato, fried or poached eggs and toast.
Green Eggs & Ham
Eggs baked in spinach & parmesan sauce with bacon & ciabatta.
With lettuce, avocado, dill pickles, radish, white anchovies, chorizo emulsion.
$13.50 (three oysters) 26.00 (half doz)
Oysters (subject to availability)
Natural with shallot & sherry vinegar or smoked paprika kilpatrick or tempura with chorizo mayonnaise & preserved lemon.
Za’atar crusted tuna fillet with a coconut cream sauce, spiced with chilli, lime & coriander.
Duck liver parfait with a red onion and chilli compote, served with toasted breads.
Warm Roasted Pumpkin & Mushroom Salad
With walnut, rocket, balsamic reduction, blue cheese crème.
Soup of the Day
Tomato & Mozzarella Salad
Tomato served three ways between layers of crispy filo with buffalo mozzarella, macadamia, sunflower seed butter & avocado cream.
Gravlax of Ōra King Salmon
Slices of cured salmon on toasted rye with chive crème fraiche, capers, pickled shallots & pomegranate dressing.
½kg Green Lipped Mussels steamed in chilli, lemongrass & coconut broth.
Confit pork crumbed and deep fried, served with black garlic aioli, cress garnish & a drizzle of truffle oil.
Beetroot Tarte Tatin
Beetroot with goat cheese, thyme juniper & lavender caramel, baked with puff pastry.
Pea, courgette & mushroom risotto with goat cheese & thyme whip. GF V
Prawns with Gnocchi
Sauteed prawns & house gnocchi in a light white wine, fresh tomato & garlic sauce.
Seared Chicken Breast
On pappardelle pasta in a light mushroom & truffle cream sauce.
Fish of the Day
Sweet potato fondant, carrots, fried cauliflower & a squid ink beurre blanc sauce.
Seared Ōra King Salmon
Seared Ōra King salmon, Cloudy Bay clams & roasted turnips on chicken jus with cauliflower. DF
Braised Pork Belly
On a creamy potato mash, lightly spiced cabbage & capsicum pickle with apple gravy.
12 hour slow cooked Canterbury lamb rump on Moroccan couscous with almonds & mulled fruits.
180gm beef tenderloin with roasted parsnip on celeriac purée, charred spring onion with confit Jerusalem artichokes & a rich marrow jus.
Whole slow-roasted shoulder of lamb with salsa verde and choice of four sides. (Recommended minimum of three people)
400gm beef tenderloin wrapped in black pepper pâté & golden puff pastry from the oven with your choice of three sides.
Trust the Chef
Chef's 5 course tasting menu
$35.00 per person
Additional Wine matching
Kale, rocket, sorrel, bacon, fresh chilli, lime dressing.
Baby potatoes in herb butter.
Brussels sprouts in burnt butter with crushed almonds.
Roasted winter vegetables.
Green bean salad with sumac dressing.
Leeks in coconut cream.
Mac & cheese
Fried chicken & shoestring fries
Battered fish & shoestring fries
Brownie & ice cream
With tomato sauce & aioli.
Wagyu beef burger, taleggio, poached red onion, fruit compote in brioche.
Bread & Dips
Selection of Bellbird bakery breads with house dips.
Mac and Cheese Squares
With shaved parmesan & aioli.
Cornflake Crusted Jerk Chicken
Free-range chicken thigh with Original Sin barbecue sauce.
Shaved ham, mozzarella, mustard, bechamel (toasted sandwich).
Salted Edemame Pods
Steamed edamame beans.
Warm Marinated Mushrooms
In garlic and rosemary infused olive oil.
Include a complimentary liqueur shot designed to match each dessert.
Glazed apple mousse with quince and pistachio. gf
Citrus with fennel meringue and poppy seed crisp.
Rich ganache, fig brownie and coconut cream. gf df v
Strawberries and cream, cheesecake and macaron. gf
Chilli chocolate and orange bavarois, spice crumb, custard
Caramelised white chocolate mousse, pear and Frangelico. gf
Malted milk panna cotta with pecan brioche and coffee.