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DINNER

Thursday to Saturday

 

6pm - late

 

 

ENTREÉS

 

SOUP 16
served with Riverstone ciabatta

 

WINDSOR BLUE & PEAR SALAD  22
with bacon, roast walnuts & red wine dressing

 

CHEESE SOUFFLE  22
twice cooked with salad of apple & roast hazelnuts

 

SEARED SQUID  25
with Asian greens & nahm jim

 

HOT-SMOKED FISH RISOTTO  22
with baby peas & gremolata

 

PENNE PASTA  22
with sausage, red wine, nutmeg & parmesan

 

 

 

MAINS

 

ROAST OKAAHU LAMB  36
with sautéed potatoes, beetroot, wilted greens & salsa verde

 

VENISON MASSAMAN CURRY  36
with roast cauliflower, roast peanuts & Asian greens

 

PAN-FRIED FISH  36
with Jerusalem Artichoke purée, blackened brussels sprouts, currants & pine nuts

 

SLOW COOKED PORK  36
with jasmine rice, bok choy & plum sauce

 

 

 

SIDES

 

CHIPS hand-cut agria potatoes with aioli   9


BRUSSEL SPROUTS sautéed with roast almonds  12


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


RED SALAD with beetroot, pickled red cabbage, red wine vinegar,
currants & roast almonds  12

 


DESSERTS

 

WARM CHOCOLATE TART  15
with rum & raisin ice cream

 

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

 

LEMON TART  15
with plum sorbet

 

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
 

 

 

 

July 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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