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Entrees
Soup of the Day
Chef's favourite, homemade, with Speciality bread.
Prawn twisters
With a sweet chili sauce and Tzatziki
Bread Platter
Specialty Bread, Pistolet and Ciabatta
Served with Dukkah / Olive oil / Feta and Ricotta dip.
Prawns
Pan-fried in Ginger, Chilli and lemon juice, finished with Coconut cream.
Arancini(V)
Panko Coated Risotto combined with Pumpkin Pesto and Walnuts, served on Garden Fresh Salad with Garlic Aioli.
Antipasti Platter
Salami, Mussel, Smoked Salmon, Chunky Bread, Crackers, Feta Dip, Chutney and pickled Vegetables.
French Fries
With Garlic Aoili or Tomato sauce
Crumbed Mushrooms
Filled with Dill and cream cheese
Green Salad
Selection of fresh salad Vegetables with a peppercorn vinaigrette
Main Course
Venison Bourguignon
Prime NZ Venison slowly braised in red win and thyme, served with a crispy puff pastry lid
Chunky Fries and Garden Fresh Salad
NZ Beef Fillet
Eye Fillet with a French Mustard Jus. Served on a Potato and Garlic Rosti with Steamed Vegetables.
NZ Lamb Rump
Macadamia and Feta crusted Lamp Rump served on Homemade Potato Gratin,
finished with seasonal Vegetables and Port Jus.
Chicken Ballotine(GF)
Tender Chicken Breast stuffed with Salami and Mushroom.Wrapped in bacon served on
Homemade Potato Gratin and greens. Drizzled in rich Port jus.
Fettuccine Carbonara
Creamy Garlic and White wine, Mushroom, Baco and Egg tossed with Fetuccine
Pan-Fried Dory(GF)
Light Cajun coated Dory, served on sauteed Vegetables, crusted greens and Pea mash
delivered with Salsa Verde
Arancini(V)
Panko Coated Risotto combined with Pumpkin Pesto and Walnuts,
served on Garden Fresh Salad with Garlic Aioli.
Portobello Mushroom(V)(GF)
Oven roasted Portobello stuffed with roasted Beetroot, Creamy Feta and Pesto,
served with seasonal Vegetables, crusted greens, finished with Walnut Praline
View our Wine List and our Beverages
If you are visiting on a Sunday join us for Roast Night.
A tempting selection of dessert choices are available to finish off your evening meal with us.
Children's Choices Available
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