search our site

 

 

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


3 CHEESES for 1 PERSON 18 / TO SHARE 24
with quince paste & oat biscuit
 

 

 

 

October 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

 

Christchurch Content Mangement Website