Home
| Menu Working
Menu Working
| BREAD |
|
| Ciabatta w truffle & mushroom mascarpone, extra virgin olive oil & Pukara caramelized balsamic | 9.50 |
|
|
|
| STARTERS |
|
| Crab & prawn bisque w spinach & prawn dumplings & spicy saffron roullie | 22.50 |
| King crab & prawn in jalapeno crème fraiche sauce topped w tuna wafers GF | 26.50 |
| Seared Atlantic sea scallops w green pea custard & Pernod nage GF | 26.50 |
| SG Caesar salad w croutons, bacon, anchovies & egg yolk | 18.50 |
| Tempura prawns w spicy salt & chipotle aioli | 25.50 |
| Wood roasted beetroot w Italian ricotta, orange, watercress & toasted pinenuts GF | 19.50 |
| Steak tartare w tempura Barolo olive, crispy sage & toasted ciabatta bread | 22.50 |
| Twice baked goats cheese soufflé w English breakfast tea poached figs, rocket & hazelnuts | 24.00 |
| Wood roasted artichokes w artichoke purée, marInated semi-dried tomatoes, crisp parmigiano & rocket lettuce GF | 20.00 |
|
|
|
| GF Denotes Gluten Free |
|
|
|
|
| PIZZA |
|
| Margherita - tomato, fresh basil & buffalo mozzarella | 22.00 |
| Quatro Stagioni - mushrooms, olives, artichokes & prosciutto | 24.00 |
| Gorgonzola - gorgonzola cream, cabernet poached pear, rocket & candied walnut | 23.5 |
| Fungi - tomato, forest mushroom & buffalo mozzarella cheese | 24.00 |
|
|
|
| MAINS |
|
| Twice baked havoc pork belly w balsamic braised lentils & cavalo nero GF | 35.00 |
| Wood roasted market fish w wilted spinach, chorizo, white beans & parsley GF | 38.00 |
| Savannah eye fillet w forest mushroom & paglieuna cheese crust, mushroom purée & truffle jus | 39.00 |
| Free range chicken breast w garlic, lemon & rosemary, chilli spiced wood roasted pumpkin & Saparoso | 33.00 |
| Lamb rack w goats cheese creamed potatoes, tomatoes, olives & wood roasted garlic GF | 38.00 |
| Wood roasted Akaroa salmon w olive oil, saffron potatoes, tomato & cardamom fondue | 34.00 |
| Risotto of the day | 28.00 |
| Taupo burger w 100% pure Angus beef, red onion, lettuce, tomato, provolone cheese & fries | 25.00 |
| Tomato & eggplant lasagne w buffalo mozzarella, parmigiano custard, polenta fries & rocket pesto | 27.00 |
|
|
|
| PARTNERS | 6.50 |
| Rocket, pear & parmigianio salad |
|
| Iceberg wedge w gorgonzola vinaigrette, cipolline onions & shaved radish |
|
| Vegetables of the day |
|
| Steak fries |
|
| Mash potato |
|
| Truffled mash potato |
|
| Roasted garlic mash potato |
|
| Potato, pumpkin & parmigiano gratin |
|
|
|
|
| EXTRAS | 2.00 |
| Parmigianio | Aged balsamic vinegar | Extra virgin olive oil |
|
|
|
|
| GF Denotes Gluten Free |
|
|
|
|
| DESSERTS | 14.50 |
| Butterscotch pudding w warm cream & butterscotch sauce |
|
| Hot chocolate fondant w jaffa crumb & Dilmah Moroccan mint tea ice-cream |
|
| Roasted pineapple w pineapple fluid gel, pineapple sorbet & pineapple crisp |
|
| Espresso mousse w espresso caramel jelly, espresso ice-cream & caramel chocolate wafer |
|
| Caramelized banana rice pudding w salted caramel ice-cream |
|
| Almond milk crème caramel w roasted almond crumb & biscotti |
|
| Rhubarb & apple crumble w rhubarb sorbet & vanilla cream |
|
| S.G. ice-cream trio: decadent chocolate, classic caramel & prune & balsamic |
|
|
|
|
| Cheese Selection |
|
| Crowd of Blue | 29.50 |
| Crowd of New Zealand | 35.00 |
| Crowd of Italian & Spanish cheese | 31.00 |
|
|
|
| GF Denotes Gluten Free |
|
|
|
|
|
|
|
|
|
|
| Executive Chef - Simon Gault |
|
| Head Chef - Jason Lewis |
|
| Sous Chef - Nick Duley |
|
|
|
|
| Autographed copies of Simon Gault’s cook book ‘Nourish’ - limited edition hard cover | 65.00 |
| For any catering requirements please see our duty manager |
|
|
|
|
|
One account per table. Please pay waiter at table. Open 7 days for breakfast, lunch & dinner. Reservations essential. Government tax 15% GST included, service excluded. |
|