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Starters

BREADS
Bambino ciabatta w truffle mascarpone tube, extra virgin olive oil & Pukara caramalised balsamic	9.5

STARTERS
Green pea soup w Clevedon Valley buffalo yoghurt & crisp Serrano ham GF	19.5
Red King crab & prawn cake w chilli & coriander / pickled radish / Yuzu mayonnaise	26.5
Bistro Lago’s Akaroa Salmon Nicoise GF	25.5
Tempura prawns / spicy salt / chipotle aioli	25.5
Caesar salad – “Ya Think”	22.5
Panzanella salad of ciabatta w tomato, red pepper, cucumber, capers & buffalo mozzarella	20.0
Wood roasted asparagus w baked Italian ricotta terrine, shaved pecorino & lemon olive oil GF	21.0
Tataki of seared venison w plum & baby spinach salad & crumbed paglierina cheese	26.0

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.