TO START

Selection of gourmet breads w tapenade & avocado oil (V)  10.0

Soup of the day served w toasted Ciabatta & butter  10.0

Bruschetta w garlic infused tomatoes, caramelised onions & parmesan (V)  14.0

LIGHT LUNCHES

Tempura battered Prawns w soba noodle salad & sesame soy dressing  18.0

Spicy poached Chicken w coriander & mint tabouli, sweet chilli & mirin dressing  17.0

Zucchini & feta fritters w spiced tomato sauce (V)  14.0

Marinated Beef fillet w green papaya salad & palm sugar lime dressing (G)  17.0

MAINS

Herb crusted Lamb Back Strap on potato & feta cakes w roasted capsicum sauce  31.0

Gruyere & herb stuffed Corn fed Chicken Breast on potato dauphinoise w
pureed capsicum & greek yoghurt (G)  30.0

Black Star Eye Fillet w kikorangi mash, spinach and mushroom medley & port
wine jus (G)  35.0

Macadamia & lemon coated Salmon Fillet on baby potato, bean & cherry tomato
salad w sumac aioli (G)  32.0

Winter Vegetable pot pie w cheddar crumb and onion and sage bread  26.0

All mains served with a side of fresh vegetables

SIDES

Rocket & parmesan salad w balsamic dressing (G/V)   6.0

Chunky fries w aioli   6.0

DESSERT MENU

Passionfruit Fritters w pistachio coated ice cream  13.0

Classic Brulée w mulled wine berries & homemade Biscotti   13.0
(Gluten Available – no biscotti)                                        

Sticky Date Pudding w butterscotch sauce & vanilla bean ice cream   13.0

Lemon Curd Tartlet w white chocolate mascarpone  13.0

Trio of Kapiti ice cream & sorbet w balsamic berry couli  13.0 (G)

Kaimai Cheese Board w grapes, honey comb & falwasser crackers   19.0

Cake of the Day (see wait staff)  9.0