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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


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

 

 

 

June 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

 

 

 

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