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DINNER

Thursday to Saturday

 

6pm - late

 

 

ENTREÉS

 

SOUP  16
served with Riverstone sourdough

 

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

 

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

 

SEARED SQUID  22

with Asians greens, nahm jim & crispy shallots

 

CHEESE SOUFFLE  25
twice cooked with shaved apple salad & roast hazelnuts

 

 

MAINS

 

PAN-FRIED FISH  36
with roast cauliflower, hummus, Riverstone greens & herb oil

 

ROAST PORK  36
with wet polenta, wilted greens & salsa verde

 

FREE-RANGE CHICKEN  36
with new potatoes, wilted greens & tarragon sauce

 

Mt HARRIS VENISON  36
with sautéed potatoes, wilted greens roast hazelnuts & beetroot jam

 

             



SIDES

 

CHIPS hand-cut agria potatoes with aioli   9


SAUTÉED BOK CHOI with chilli, garlic & ginger  12


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


ROAST BEETROOT with blackened onions, ricotta and mint   12

 

BUTTERED JERSEY BENNES with cos lettuce, baby peas & fresh herbs  12

 


DESSERTS

 

STEAMED CHOCOLATE PUDDING  15
with tonka bean ice cream

 

LEMON RICOTTA CAKE  15
with rhubarb compote & custard

 

SPANISH CUSTARD  15
deep-fried with caramel ice cream & sugared almonds

 

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
 

 

 

 

November 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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