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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

 

PARMESAN TART  22
with red onion jam & salad greens

 

HOT-SMOKED FISH BRUSCHETTA 22
with aioli & shaved fennel salad

 

 

MAINS

 

OKAAHU LAMB  36
with sautéed potatoes, roast beetroot, purple sprouting broccoli & salsa verde

 

Mt HARRIS VENISON  36
with celeriac dauphinoise, red cabbage, roast hazelnuts & beetroot jam

 

HIGH COUNTRY SALMON  36
seared with shaved fennel, apple & orange salmon

 

ROAST ORGANIC CHICKEN  36
with Thai green curry, Bok choy, Riverstone greens & crispy shallots  





SIDES

 

RIVERSTONE BREAD with extra virgin olive oil & balsamic vinegar or hummus
6 for 2 person |10 for 4 persons
CHIPS hand-cut agria potatoes with aioli   10
ROAST BEETROOT with sprouting broccoli & buffalo curd 14
BOK CHOY with ginger, chilli, garlic & tamari  12
MIXED LEAF SALAD with lemon mustard dressing  10

 

DESSERTS

 

CHOCOLATE AMARETTO TART        15
with pure cream

 

LEMON TART 15
with plum sorbet

 

BREAD PUDDING 15
with butterscotch sauce & vanilla bean 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
 

 

 

 

September 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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