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DINNER

Thursday to Saturday

 

6pm - late

 

 

ENTREÉS

 

SOUP 16
served with Riverstone ciabatta

 

SALT & PEPPER SQUID  22
Asian salad greens & nahm jim

 

HOT-SMOKED FISH RISOTTO  25
with baby peas, fresh herbs & lemon

 

THAI PORK SALAD  25
caramelised with pineapple & crispy shallots

 

 

 

MAINS

 

SEARED SCALLOPS  32
with orange and shaved fennel salad

 

PAN-FRIED FISH  36
with celeriac purée, purple sprouting broccoli, pine nuts & currants

 

SLOW-COOKED OKAAHU LAMB  36
with potato gnocchi & herb oil

 

ROAST PORK  36
with jasmine rice, Asian greens, soy, chilli & garlic

 

Mt HARRIS VENISON  36
with carrot purée, purple sprouting broccoli, pomegranate molasses & tahini yoghurt

 

 

 

SIDES

 

CHIPS hand-cut agria potatoes with aioli   9


PURPLE SPROUTNG BROCCOLI with black olive tapenade  12


SHAVED CABBAGE salad with parmesan, balsamic vinegar & roast hazelnuts  12


ROAST BEETROOT with blackened onions, buffalo curd and mint   12

 


DESSERTS

 

CHOCOLATE NEMESIS  15
with blackcurrant ice cream

 

STEAMED LEMON PUDDING  15
with lemon curd & plum sorbet

 

PEAR TARTE TATIN  15
with salted caramel & tonka bean ice cream

 

BLACKCURRANT SOUFFLÉ  15
with lemon ice cream & almond bread

 

AFFOGATO 15
with tonka bean ice cream & Lustau PX sherry



 

 

CHEESE


3 CHEESES for 1 PERSON 16 / TO SHARE 24
with quince paste & oat biscuit
 

 

 

 

September 2019

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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