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DINNER

Friday & Saturday

 

6pm - late

 

 

ENTREÉS

 

SOUP  18
served with toasted ciabatta

 

SEARED SQUID  22
Asians greens, nahm jim & crispy shallots

 

PORK & HERB RILLETTE  22
with cornichons, salad greens & toasted ciabatta

 

HIGH COUNTRY SALMON  25
hot-smoked with sautéed potatoes, salad greens & crème fraiche

 

 

MAINS

 

OKAAHU LAMB  32
with pan-fried potato gnocchi & herb oil

 

PAN-FRIED FISH  36
with turla turla, chickpeas, herb yoghurt & harissa

 

ROAST ORGANIC CHICKEN 36
with mash potato, roast fennel, & wholegrain mustard jus

 

SLOW-COOKED PORK  36
with wet polenta, wilted greens, anchovy, rosemary & garlic



SIDES

 

RIVERSTONE BREAD with extra virgin olive oil & balsamic vinegar or hummus  10
6 for 2 person |10 for 4 persons
CHIPS hand-cut agria potatoes with aioli   10
BRUSSELS SPROUT sautéed with roast almonds  10
SHAVED CABBAGE SALAD with roast hazelnuts, parmesan & balsamic  12.5
RED SALAD with beetroot, pickled red cabbage, currants & roast almonds 12.5

 

DESSERTS

 

CHOCOLATE PUDDING  15
soft-centred with honeycomb ice cream

 

GINGERBREAD 15
with cardamom poached pears & zabaglione ice cream

 

BLACKCURRANT SOUFFLÉ  15
with lemon ice cream & almond bread

 

AFFOGATO 15
with vanilla bean ice cream & Lustau PX sherry



CHEESE


3 CHEESES for 1 PERSON 18 / TO SHARE 24
with quince paste & oat biscuit
 

 

 

 

July 2020

All menus are subject to seasonal availability and possible change.

We are more than happy to cater for those with dietary requirements

A 15% surcharge will apply on public holidays

 

 

 

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