Home | Mains

Mains

PIZZA
Margherita – tomato, fresh basil & mozzarella	21.5
Quatro – mushrooms, olives, artichokes & prosciutto	23.0
Fungi – tomato, forest mushroom & mozzarella cheese	23.0
Pizza of the day – created by our pizza chef	POA
All Pizzas come w cows milk mozzerella. Change to fresh buffalo milk mozzarella	add $4 per pizza

MAINS
Havoc pork scotch w seared Atlantic scallop, cauliflower & apple ‘cous cous’ & green ginger wine buerre blanc GF	38.0
Market fish – see your server	POA
Taupo beef eye fillet w Serrano ham, forest mushroom, cipolline onion, salsa verde & truffle mascarpone GF	42.0
Free range chicken breast in prosciutto w gorgonzola dolce mash, pickled walnut & celery & white balsamic jus gras GF	37.0
Hawkes Bay lamb rump w yellow lentils, crumbled tomino & mint, tarragon, tomato emulsion GF	38.0
Duck breast w barley ‘risotto’, broad bean purée & macadamia nut brown butter	39.0
Tomato & eggplant terrine w buffalo mozzarella, Parmigiano custard, polenta fries & basil pesto	32.0

PARTNERS
Rocket, date, pine nut & shaved manchego GF	8.0
Baby spinach & watercress w garlic croutons, parmesan & Kiwi-habanero dressing	8 .0
Vegetable of the day GF	7.5
Organic baby carrots w parsley, honey & almond GF	8.5
Steak fries w house made BBQ sauce	6.5
Buffalo mozzarella mash	8.0
Truffle mash	8.0

EXTRAS	2.0
Parmigianio \| Aged balsamic vinegar \| Extra virgin olive oil

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.