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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

 

BRUSCHETTA 22 
smashed broad beans, mint, Clevedon buffalo mozzarella & herb oil

 

DEEP-FRIED ZUCCHINI FLOWERS     22
with four cheeses, anchovy, rocket & lemon

 

DEEP-FRIED WHITEBAIT 28
with summer herbs & shaved fennel salad

 

 

MAINS

 

HAVOC PORK  36
with jasmine rice, soy, chilli, garlic, Asian greens & crispy shallots

 

PAN-FRIED FISH   36
with fennel & broad bean risotto & shaved fennel salad

 

OKAAHU LAMB  36
sautéed potatoes, baba ghanoush, roast zucchini, baby carrots & oregano oil

 

BEEF SIRLOIN  45
with bacon fat potatoes, kohlrabi remoulade & horseradish crème fraiche




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
RED SALAD with pickled red cabbage, beetroot, currants & roast almonds  12
ROCKET SALAD with shaved parmesan & balsamic vinegar  12
ZUCCHINI FRITTI with lemon  10

 

DESSERTS

 

STEAMED CHOCOLATE PUDDING  15
with ganache & vanilla bean ice cream

 

PAVLOVA  15
with berry compote, custard & strawberry sorbet

 

PANETTONE PUDDING  15
with summer berries, & zabaglione 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
 

 

 

 

January 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

 

 

 

Cuisine Runner Up 2014_17952_1

Cuisine ROY 2010_White_1_T_2131_1

 

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