CANVAS DINNER MENU 

TO START

Mixed bread platter w hummus & basil pesto dips 11.0

Bruschetta w garlic infused tomatoes, caramelised onions & parmesan (V) 9.0

Chefs Soup of the day 10.0

Mixed bread platter w duck liver parfait & port wine jelly 24.0

ENTREES

Waiheke ½ shell oysters
Natural or with Bloody Mary Granita (G)
doz 24.0/ 27.0
½ doz 12.0/ 13.5

Sumac Grilled prawns w citrus & coriander glass noodle salad (G) 15.0

Salt & Pepper squid w choritzo, pineapple & roasted capsicum salsa (G) 16.0

Summer salad (peaches, pineapple, pecans) w grilled Halloumi cheese (G/V) 14.0

Seared scallops w gin & honey butter on a snow pea, ricotta & mint salad (G) 18.0

Tangy maple marinated pork chop w pear & saffron chutney (G) 16.0


MAINS

Dukkah spiced corn-fed chicken w date, pistachio & pumpkin jumbo couscous & Greek yoghurt 28.0

Herb & mustard seed crusted Hereford prime eye-fillet on red pepper & local Gouda rosti w balsamic onion jus 31.0

Lamb rump on a pumpkin, cinnamon & mint quinoa cake w green pea purée 28.0

Gremoulata stuffed pork fillet wrapped in Honey-cured bacon on zucchini & feta fritters 28.0

Market fish of the day on warmed cherry tomato & basil orzo w herb vinaigrette 28.0

Herb crusted Regal salmon fillet w prawn croquettes & dill & mustard sauce 27.0

CANVAS confit duck leg on nutmeg & sweet potato mash w Sicilian baked tomatoes (G) 29.0

Venison Denver leg on wild polenta w chocolate balsamic reduction (G) 30.0

Vegetarian Shepherd's pie w jungle curried lentils (V) 25.0

LIGHT MEALS

Thai beef salad served on tossed greens, Spanish red onions, cucumber, cashew nuts and Nam Jim dressing (G) 18.0

Marinated chicken salad w avocado, tomato, olives & croutons w honey-mustard dressing 18.0

Linguini w choritzo, semi-dried tomatoes, asparagus & ricotta in basil oil 18.0


SIDES

Grissini w parmesan mayo (V) 4.0

Mixed salad w parmesan & balsamic vinaigrette (G/V) 4.0

Chunky fries w aioli (G/V) 5.0

Seasonal vegetable selection tossed in pesto oil (G/V) 4.0

New season asparagus w Hollandaise sauce (G/V) 5.0

DESSERT MENU

Infusion of summer berries w dessert wine jelly & lime sorbet 14.0

Dark chocolate tart w pistachio praline coated ice-cream 14.0
Mango parfait w orange jelly & white chocolate biscotti 14.0

Orange & mint Bavarois 13.0

Kapiti Ice-creams w mint brandy snap & zesty kiwifruit coulis 12.0

The Kapiti Collection - Kikorangi Blue, Aorangi Brie,

Tuteremoana Cheddar w Falwasser crackers, quince paste & dried fruit 18.0