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LUNCH

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11.30am - 2.30pm

GF GLUTEN FREE ON REQUEST

DF DAIRY FREE ON REQUEST

V VEGETARIAN ON REQUEST

• BREADS •

Garlic Bread V

13
Crusty baguette roll with garlic butter

BREAD SELECTION DF V

16
A selection of warm breads with house-made dips

• ENTREES •

chicken PÂTÉ GF

15
Served with pickles, toasted breads and fig chutney

CALAMARI GF DF

15
Crispy fried salt and pepper calamari with fresh cucumber, bean sprout and spring onion pickle, black sesame and aioli

FRESH SEASONAL OYSTERS

1/2 DOZ 27 | FULL DOZ 50
Served natural with Cabernet Sauvignon vinegar and shallot

SOUTHERN FRIED CHICKEN

15
Crispy fried chicken strips served with chipotle mayonnaise

• BRUNCH •

EGGS BENEDICT GF

19
Two poached eggs, warm smoked salmon and baby spinach leaves served on toasted five grain bread and finished with a house made hollandaise

SMASHED AVO GF

21
Avocado on five grain toast with marinated cherry tomatoes, a poached egg, pickled cucumber, buffalo cheese and herb oil

• SALADS •

GRILLED BEEF SALAD GF V

21
Slow cooked and lightly grilled NZ beef served with crispy potatoes and roasted pumpkin, caramelised onion relish, Kalamata olives, salad leaves and a sticky mustard dressing

WARM SMOKED SALMON SALAD GF DF V

16
Classic Italian style panzanella salad with fresh jersey mozzarella, tomato, cucumber, roasted peppers, capers, croutons and a red wine vinaigrette

• PASTA •

BACON & MUSHROOM FETTUCCINE GF

add chicken 6 | 19
Fettuccine pasta with Swiss brown and roast field mushrooms, and bacon, in a truffle cream sauce, garnished with parmesan cheese

AGLIO OLIO v

6 | 18
Fresh spaghetti flavoured with garlic, parsley, chilli and olive oil finished with parmesan

• SANDWICHES •

GRILLED STEAK OPEN SANDWICH GF

21
Slow roasted and lightly grilled rump steak, fresh tomato, Spanish onion, salad leaves, sticky mustard dressing on toasted five grain bread

CRISPY CHICKEN BREAST OPEN SANDWICH GF

19
Crumbed chicken breast, melted mozarella, tomato, salad leaves and creamy ranch dressing on toasted five grain bread

HEREFORD PRIME BURGER

ADD DUCK FAT CHIPS AND AIOLI 8 | 21
200gm pattie cooked medium with tomato chutney, aged cheddar, onion rings, crisp cos leaf, American mustard, in a brioche bun

• 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    40

Awhi Farms Angus served medium

SCOTCH FILLET 250gm    44

Prime Steer

SIRLOIN 250gm   41

Hereford Prime

eye fillet 200gm   46

Silver Fern Reserve

signature steak rib-eye 500gm   56

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

• MAINS •

CHICKEN CAESAR WRAP df

17
Roasted chicken served with crispy bacon, egg, parmesan and salad leaves with avocado and a creamy Caesar dressing in a lightly toasted tortilla

THAI GREEN CURRY GF df

21
Chicken breast, capsicum, onion, cooked in a Thai green curry with Kaffir lime, roasted cashews and coriander on jasmine rice

WARATAH FARMS PORK BELLY GF DF

21
Crispy skin confit pork belly, served with creamy potato mash, apple puree, pickled carrot, cashew dukkah and cress

CHICKEN PARMIGIANA

22
Parmesan and panko crumbed chicken, prosciutto, fresh tomato sauce and crispy baby cos hearts

FISH AND CHIPS GF

22
Market fish in a light beer batter served with duck fat fries, homemade tartare, and a fresh lemon wedge

seafood chowder

22
Steamed mussels, shrimp, smoked kahawai, served with toasted bread

• 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

BROAD BEANS, PEAS AND BACON GF

8

ONION RINGS

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 JUSGF DF

5