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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

• ENTREES •

CHICKEN PÂTÉ GF

16
Served with pickles, toasted breads and fig chutney

CALAMARI GF DF

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

STEAK TARTARE WITH KAITAIA FIRE

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

FRESH SEASONAL OYSTERS

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

CHARCUTERIE PLATTER

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

SOUTHERN FRIED CHICKEN

18
Crispy fried chicken strips served with chipotle mayonnaise

• SALADS •

GRILLED BEEF SALAD GF V

22
Lightly grilled NZ beef served with crispy potatoes, and roasted pumpkin, caramelised onion relish, Kalamata olives, broccoli, salad leaves and a sticky mustard dressing

HALLOUMI AND LENTIL SALAD GF DF V

21
Grilled halloumi with lentils and barley, rocket, pomegranate, shaved almonds, and an avocado oil dressing

• BREADS •

GARLIC BREAD V

13
Crusty baguette roll with garlic butter

BREAD SELECTION DF V

17
A selection of warm breads with house-made dips

• SANDWICHES •

GRILLED STEAK SANDWICH GF

21
Flame grilled rump steak, Swiss cheese, marinated tomato, roquette, and black garlic aioli, on toasted Volare sourdough
ADD DUCK FAT CHIPS AND AIOLI 8

CRISPY CHICKEN BREAST SANDWICH GF

19
Crumbed chicken breast, Meyer smoked gouda, McClures pickles, crisp bacon, baby cos, BBQ sauce and ranch dressing, on toasted Volare sourdough
ADD DUCK FAT CHIPS AND AIOLI 8

HEREFORD PRIME BURGER

23
200gm pattie with tomato chutney, aged cheddar, onion rings, crisp cos leaf, American mustard, in a brioche bun
ADD DUCK FAT CHIPS AND AIOLI 8

• PASTA •

BACON & MUSHROOM PAPPARDELLE

21
Pappardelle pasta with Swiss brown mushrooms, and bacon, in a truffle cream sauce, garnished with parmesan cheese
ADD CHICKEN 6

AGLIO OLIO V

19
Fresh spaghetti flavoured with garlic, parsely, chilli and olive oil finished with parmesan
ADD CHICKEN 6

• STEAKS •

ALL STEAKS ARE SERVED
with your choice of sauce and either duck fat chips 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 CAESAR WRAP DF

18
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

22
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 and cashew dukkah

CHICKEN PARMIGIANA

23
Golden crumbed chicken, prosciutto, shaved parmesan, chunky Napoli tomato sauce and crispy baby cos

FISH AND CHIPS GF

23
Market fish in a light beer batter served with duck fat fries, a baby cos, orange and fennel salad, homemade tartare, and a fresh lemon wedge

SEAFOOD CHOWDER

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

• SIDES •

POTATO PURÉE GF

8

DUCK FAT CHIPS GF

8

BROCCOLI AND BLUE CHEESE SAUCE GF DF

8

FRESH GARDEN SALAD
with honey mustard dressing GF

8

SEASONAL STEAMED VEG

8

MAC 'N' CHEESE

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