search our site

 

 

DINNER

Thursday to Saturday

 

6pm - late

 

 

ENTREÉS

 

SOUP  16
served with Riverstone ciabatta

 

MARLBOROUGH FIGS  22
with prosciutto, buffalo curd, rocket, hazelnuts & vincotto

 

SEARED SQUID  22
stuffed with chorizo & salsa rossa

 

FUSILLI  PASTA  22
with sausage, red wine, parmesan, nutmeg & garlic

 

HOT-SMOKED FISH  25
with sautéed potatoes, salad greens & crème fraiche

 

 

MAINS

 

OKAAHU LAMB  32
with potato gnocchi & herb oil

 

PAN-FRIED FISH  36
with sautéed potatoes, roast fennel, cavolo nero & black olive tapenade

 

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

 

FREE-RANGE CHICKEN  36
with sweetcorn, basil & tomato

 

Mt HARRIS VENISON  36
with carrot purée, wilted greens & pomegranate molasses

 

 

SIDES

 

CHIPS hand-cut agria potatoes with aioli   9


SHAVED CABBAGE SALAD with parmesan, balsamic & roast hazelnuts  12

 

TOMATO SALAD with marinated buffalo curd, basil & red wine vinegar  12


ZUCCHINI FRITTI with lemon  9


DESSERTS

 

CHOCOLATE AMARETTO TART  15
with pure cream

 

LEMON TART 15

with raspberry sorbet

 

BLACKCURRANT SOUFFLÉ

with lemon ice cream & almond bread​

 

GINGERBREAD PUDDING  15
steamed with salted caramel sauce & tonka bean ice cream

 

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
 

 

 

 

 

March 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

 

 

 

Cuisine Runner Up 2014_17952_1

Cuisine ROY 2010_White_1_T_2131_1

 

Christchurch Content Mangement Website