DINNER

Friday & Saturday

6pm - late

ENTREÉS

SOUP | 20
served with toasted ciabatta

SEARED SQUID | 25
with wet polenta, sausage & herb oil

WINDSOR BLUE SALAD | 25
with shaved apple, crispy bacon, roast hazelnuts & red wine vinegar

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

GROUND LAMB | 25           
with hummus, harissa, tahini yoghurt & ciabatta

MAINS

VENISON MASSAMAN CURRY | 40
with roast cauliflower, Asian greens & roast peanuts

PAN-FRIED FISH | 40
with shaved fennel, kohlrabi, orange & avocado

HAVOC PORK | 40
jasmine rice, plum sauce, Bok choy, Asian greens & crispy shallots

OKAAHU LAMB | 40
slow-cooked with handmade pappardelle & gremolata

SIDES

RIVERSTONE BREAD with extra virgin olive oil & balsamic vinegar or hummus
6 for 2 person |12 for 4 persons
CHIPS hand-cut agria potatoes with aioli   10
ROAST BEETROOT with balsamic roast onions & Clevedon buffalo curd  14
SHAVED CABBAGE SALAD with parmesan, roast hazelnuts & balsamic vinegar  14
BRUSSELS SPROUT sautéed with roast almonds  12

DESSERTS

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

GOOSBERRY CRUMBLE |15
with zabaglione ice cream

CHOCOLATE PUDDING | 15
soft-centred with plum sorbet

LIME SOUFFLÉ 15
with lime ice cream & almond bread

AFFOGATO 15
with vanilla bean ice cream & Lustau PX sherry

CHEESE