11
Sep
Boulibasse de fruits de mer – Seafood boulibasse (GF) (DF)
Selection of prawns, squid and 1/2 shelled New Zealand Green lipped mussels in a tomato stew served with toasted ciabatta
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12DecRead More
Bol de fruits de mer – Seafood bowl
Selection of prawns, calamari and 1/2 shelled New Zealand Green lipped mussels sauteed together in white wine sauce then served along side your choice of toasted ciabatta or beer battered steak fries.
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11SepRead More
Salade de quinoa et halloumi – Halloumi and Quinoa salad (DF)* (VEG) (VEGAN)*
A roast vegetable and quinoa salad with lemon herb and spinach topped with grilled halloumi and avocado.
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11SepRead More
Salade d’agneau et kumara – Lamb and kumara salad (GF)
Lamb rump cooked medium then served on top of a bed of roquette, roasted kumara, a crumble of feta and dressed with our house made mint salsa verde.
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12DecRead More
Salade cesar au poulet et au pesto – Chicken pesto Ceaser salad (DF)*(VEGE)*
Our twist to a Ceaser, sliced chicken breast seasoned then panfried with bacon and placed on top of a crisp cos salad sprinkled with parmesan and topped with a poached egg and finished with pesto croutons and a drizzling of pesto ranch dressing. Make it vegetarian, swap the meats...
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14OctRead More
Alevins D’agneau au Bacon-Lambs Fry with Bacon (GF)*(DF)
Seared med-rear lamb liver in a brown onion and mushroom jus, served with a side of grilled tomato, bacon and toasted ciabatta.
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11SepRead More
Sandwich ouvert – Chicken or Steak Open Sandwich
Toasted focaccia smeared with cream cheese then topped with salad greens, fresh swiss cheese and your choice of panko crumbed chicken breast or scotch fillet steak and drizzled with out house made BBQ sauce to finish.
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12DecRead More
Sandwich au steak ouvert – Open Steak Sandwich (GF)*(DF)*
NZ Premium Scotch Fillet Steak tender grilled med rare, served on toasted focaccia bread, fresh salad greens, aioli with caramelised onion and a sprinkle of blue cheese. Then topped with a runny fried egg to finish.
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12DecRead More
Escargot – Snails
6 French snails sauteed perfectly in a parsley and garlic butter then served on a bed of salad greens in a crispy pasty vol au vent.
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