DINNER

Friday & Saturday

6pm - late

ENTREÉS

SOUP   18
served with toasted ciabatta

SEARED SQUID  22
Asians greens, nahm jim & crispy shallots

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

SPRING SALAD   22
baby peas, shaved fennel, mint, sprouting broccoli, buffalo curd & herb oil

THAI CHICKEN SALAD 22
with Asian greens, roast peanuts & crispy shallots

MAINS

OKAAHU LAMB  36
with sautéed potatoes, roast beetroot, Riverstone greens
& salsa verde

VENISON MASSAMAN CURRY   36
with bok choy, Asian salad greens & roast peanuts  

ROAST ORGANIC CHICKEN  36
with Kakanui Jersey Bennes, tarragon & wilted greens

PAN-FRIED FISH 36
with sautéed potatoes, purple sprouting broccoli, burnt butter, capers & sage

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
WILTED GREENS with black olive tapenade & lemon 12
MIXED LEAF SALAD with lemon mustard dressing  10

DESSERTS

CHOCOLATE TART  15
with salted caramel ice cream

LEMON TART 15
with blackcurrant ice cream

BREAD PUDDING 15
with butterscotch sauce & vanilla bean ice cream

BLACKCURRANT SOUFFLÉ  15
with lemon ice cream & almond bread

AFFOGATO   15
with vanilla bean ice cream & Lustau PX sherry

CHEESE