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DINNER

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5.00pm - LATE

GF GLUTEN FREE ON REQUEST

DF DAIRY FREE ON REQUEST

V VEGETARIAN ON REQUEST

• ENTREES •

CHICKEN PÂTÉ GF

16
Served with pickles, toasted breads and fig chutney

CALAMARI

17
Crispy fried salt and pepper calamari with green papaya salad, nam jim, roast cashew and aioli

SOUTHERN FRIED CHICKEN

18
Crispy fried chicken strips served with chipotle mayonnaise

SEAFOOD CHOWDER

17
Steamed mussels, shrimp and smoked kahawai velouté served with toasted ciabatta
ADD BREAD BOWL 8

WARATAH FARMS PORK BELLY GF

19
Crispy skin confit pork belly, served with apple puree, pickled carrot and cashew dukkah

STEAK TARTARE WITH KAITAIA FIRE GF DF

26
Finely cut eye fillet, with yolk, herbs and spices, served with crostini

FRESH SEASONAL OYSTERS GF DF

1/2 DOZ 28 | FULL DOZ 52
Served natural with Cabernet Sauvignon vinegar and shallot OR lightly battered with Japnaese mayo

CHARCUTERIE PLATTER

FOR ONE 25 | FOR TWO 40
A selection a cured meats, artisan cheese, dips and pickles served with warmed bread

• BREADS •

GARLIC BREAD V

13
Crusty baguette roll with garlic butter

BREAD SELECTION GF DF V

17
A selection of warm breads with house-made dips

• PASTA •

AGLIO OLIO V

25
Fresh spaghetti flavoured with garlic, parsley, chilli and olive oil finished with parmesan
ADD CHICKEN 6

MUSHROOM & BACON PAPPARDELLE

28
Pappardelle pasta with Swiss brown mushrooms, and bacon, in a truffle cream sauce, garnished with parmesan cheese
ADD CHICKEN 6

• SALADS •

GRILLED BEEF SALAD GF V

30
Slow cooked and lightly grilled NZ beef served with crispy potatoes and roasted pumpkin, broccoli caramelised onion relish, Kalamata olives, salad leaves and a sticky mustard dressing

HALLOUMI AND LENTIL SALAD GF V

29
Grilled halloumi with lentils and barley, rocket, pomegranate, shaved almonds, and an avocado oil dressing

• STEAKS •

ALL STEAKS ARE SERVED
with your choice of sauce and either duck fat chips, baked potato with sour cream and chives or potato purée

SOUS-VIDE RUMP 300gm    41

Silver Fern

SCOTCH FILLET 250gm    46

Hereford Prime

SIRLOIN 250gm   42

Hereford Prime

eye fillet 200gm   47

Silver Fern Reserve

signature steak rib-eye 500gm   57

Hereford Prime on the bone, cooked sous-vide for 18 hours, served medium

• MAINS •

CHICKEN SALTIMBOCCA GF

39
Pan seared chicken breast, wrapped in prosciutto and sage, cooked in white wine, served with buffalo mozzarella, potato puree, and seasonal greens

TREACLE CURED BEEF CHEEK GF

38
Served with bacon, mushrooms and pearl onions, creamy potato mash, blue cheese and madeira jus

ROASTED LAMB RUMP

41
Tender slow cooked lamb,served with a tomato and Israeli couscous ragout, whipped feta, seasonal greens, and lemon aioli

MARKET FISH GF

39
As described by your wait staff

HEREFORD PRIME BURGER

41
200gm pattie with tomato chutney, aged cheddar, onion rings, crisp cos leaf, American mustard, in a brioche bun served with duck fat chips and aioli

• SIDES •

POTATO PURÉE GF

8

DUCK FAT CHIPS GF

8

BROCCOLI AND BLUE CHEESE SAUCE GF

8

FRESH GARDEN SALAD
with honey mustard dressing GF

8

SEASONAL STEAMED VEG

8

MAC 'N' CHEESE

8

BAKED POTATO
with sour cream and chives GF

8

ONION RINGS

8

ROAST MUSHROOMS
with garlic butter and thyme GF

8

• SAUCES •

BLUE CHEESE GF

5

BÉARNAISE GF

5

GREEN PEPPERCORN GF

5

MUSHROOM GF

5

CHIMMICHURRI GF DF

5

GARLIC BUTTER GF

5

RED WINE JUS GF DF

5

HOMEMADE BBQ SAUCE GF DF

5