TWO COURSES 39 / STARTER & MAIN
MAIN COURSE & SELECTED GLASS OF WINE OR BEER FOR 35
Parties of 8 or more will be placed on the group menu
STARTERS
18
Broadwater Rock Oysters
fresh with mignonette and lemon
18
20
Garlic Prawn Cocktail
cos, avocado vinaigrette, chives and marie-rose (two dollar supplement)
20
18
Salmon Gravlax
horseradish crème fraîche, caviar and dill
18
18
Confit Chicken Terrine
pistachio, cranberry chutney and melba toast
18
20
Baked Scallop
béchamel, swiss cheese, prociutto and crumb (three dollar supplement)
20
16
Rocket and Brie Salad
witlof, apple, pecan, radish and honey champagne vinaigrette
16
MAIN COURSES
34
Scotch Fillet
200g grass-fed, café de paris and fries (three dollar supplement)
34
32
NZ King Salmon
petit pois à la francaise, lemon beurre blanc and dill
32
32
Pork Belly
rolled and confit, cauliflower purée, pickled fennel, cider jus and sage
32
35
Beef Brisket
mashed potatoes, glazed carrots and red wine jus (three dollar supplement)
35
30
Confit Chicken
fondant potato, sautéed spinach and mustard cream sauce
30
30
Sweet Potato Gnocchi
confit tomatoes, asparagus, goats cheese and beurre noisette
30
SIDE DISHES
10
Leaf Salad
green leaves, radish, tomatoes and french vinaigrette
10
12
Duck Fat Potatoes
confit garlic and rosemary salt
12
12
Brussel Sprouts
browned garlic and herbed butter
12
10
Fries
10
3.5ea
Bread & Butter
fresh baguette and sourdough
3.5ea
4pp
House marinated olives
4pp
DESSERT
10ea
Cheese Selection
served with fig toast, quince paste and muscatels
10ea
12
Vanilla Crème brûlée
topped with a caramelised sugar crust
12
Dessert of The Day
served fresh daily
9
Affogato
vanilla ice cream, coffee
9
13
with your choice of liqueur
Frangelico, Baileys, Tia Maria, Cointreau, Amaretto, Kahlua
13