Brunch, Lunch Menu
Our kitchen closes at 2.30 every day, Tuesday through Saturday we serve dinner & dessert from 5.30 to Late
Brunch
Big Breakfast 19.5
Bacon, eggs, tomatoes, sausages, mushrooms, hash browns and toast
French Toast 16
Two slices of brioche, bacon, grilled banana and maple syrup
Classic Eggs Benedict 16
Toasted brioche, champagne ham, hash browns and hollandaise sauce
Or smoked salmon extra $3
Or bacon for extra $2
Sweet Pancakes 17
Stewed Apples, banana, mixed berries, bacon and maple syrup
Savoury Pancakes 18.5
Carmelized onions, spinach, smoked salmon, camembert cheese and pesto
Omelette 16
3 egg omelette with mushrooms, tomato, spinach and cheddar cheese
Smoked Salmon Salad 17
Served with salad greens and poached egg on chargrilled sourdough
Bacon, eggs, tomatoes, sausages, mushrooms, hash browns and toast
French Toast 16
Two slices of brioche, bacon, grilled banana and maple syrup
Classic Eggs Benedict 16
Toasted brioche, champagne ham, hash browns and hollandaise sauce
Or smoked salmon extra $3
Or bacon for extra $2
Sweet Pancakes 17
Stewed Apples, banana, mixed berries, bacon and maple syrup
Savoury Pancakes 18.5
Carmelized onions, spinach, smoked salmon, camembert cheese and pesto
Omelette 16
3 egg omelette with mushrooms, tomato, spinach and cheddar cheese
Smoked Salmon Salad 17
Served with salad greens and poached egg on chargrilled sourdough
Open Sammy 19.5
Meat of the day served with camembert cheese, guacamole, bacon, onion fig marmalade and aioli
Lamb’s Fry 18
Sautéed livers, black pudding, mushroom, bacon, potato mash and pan jus
*Extras 3.5
Bacon, hash brown, eggs, tomatoes, mushrooms, sausages
*Vegetarian options available
Lunch
Garlic bread 7.5
Soup of the Day 10.5
Asparagus Nicoise 18.5
Salad of young potatoes, cherry tomatoes, red onions, hardboiled egg, and blanched asparagus finished off with a citrus dressing
Thai Beef Salad 19.5
Scotch fillet strips, salad greens, crispy noodles, cashews and palm sugar dressing
Chicken Curry 18.5
Malay style curry, fragrant rice, papadom and crisp slaw
Scallops 18
Signature dish of ½ dozen scallops, coconut, breadcrumb and parmesan coated, petite salad and hollandaise
Crusted Fish 18.5
Pistachio crusted terakihi atop cumin buttered spinach served with a warm chorizo salsa
Porterhouse Steak 22.5
200 grams porterhouse steak cooked to your liking served with curly fries, salad, with a side of seeded mustard and tomato relish
Asparagus Nicoise 18.5
Salad of young potatoes, cherry tomatoes, red onions, hardboiled egg, and blanched asparagus finished off with a citrus dressing
Thai Beef Salad 19.5
Scotch fillet strips, salad greens, crispy noodles, cashews and palm sugar dressing
Chicken Curry 18.5
Malay style curry, fragrant rice, papadom and crisp slaw
Scallops 18
Signature dish of ½ dozen scallops, coconut, breadcrumb and parmesan coated, petite salad and hollandaise
Crusted Fish 18.5
Pistachio crusted terakihi atop cumin buttered spinach served with a warm chorizo salsa
Porterhouse Steak 22.5
200 grams porterhouse steak cooked to your liking served with curly fries, salad, with a side of seeded mustard and tomato relish
Feta and Roast Vegetable Salad 18
Medley of infused winter vegetables, marinated feta, drizzled with basil pesto and balsamic reduction
Salt and Pepper squid 17.5
Served on rockmelon and red onion salad drizzled with sweet chilli sauce and aioli
Carbonara 17.5
Fresh Fettuccine, bacon, chorizo, mushrooms and rocket bound in thyme cream sauce
Bolognese 17.5
Rich venison bolognese tossed with Penne Pasta and red peppers
Medley of infused winter vegetables, marinated feta, drizzled with basil pesto and balsamic reduction
Salt and Pepper squid 17.5
Served on rockmelon and red onion salad drizzled with sweet chilli sauce and aioli
Carbonara 17.5
Fresh Fettuccine, bacon, chorizo, mushrooms and rocket bound in thyme cream sauce
Bolognese 17.5
Rich venison bolognese tossed with Penne Pasta and red peppers
Spaghetti and Mussels 17.5
Tossed with homemade tomato sauce finished with olive oil and summer herbs
Orzo Salad 17.5
A medley of marinated vegetables and fresh herbs tossed with orzo pasta, drizzled with olive oil
A medley of marinated vegetables and fresh herbs tossed with orzo pasta, drizzled with olive oil
Desserts
Trio of Citrus Brulee 18
Selection of kaffir lime brule, lemon brulee, and orange brulee
Chocolate Espresso Tart 18
Served with a scoop of Dutch chocolate ice cream, almond tuille and vanilla mascarpone
Peanut Butter Cheesecake 17.5
With oreo flavoured crust served with fresh cream and chocolate shavings
Watermelon Panna Cotta 16
Layered with a berry jelly, pears and glazed pomengranate
Roasted Apple Sundae 16.5
With nutmeg vanilla ice cream crushed walnut flavoured meringue and butterscotch sauce
Kapiti cheeseboard 24
Selection of Kapiti cheeses with crackers, dried fruits and nuts
Affogato 10
Scoop of ice cream, Vittoria espresso and Bailey’s liquer
Chocolate Truffles 3
Choice of: chocolate, baileys or rum and raisin
Selection of kaffir lime brule, lemon brulee, and orange brulee
Chocolate Espresso Tart 18
Served with a scoop of Dutch chocolate ice cream, almond tuille and vanilla mascarpone
Peanut Butter Cheesecake 17.5
With oreo flavoured crust served with fresh cream and chocolate shavings
Watermelon Panna Cotta 16
Layered with a berry jelly, pears and glazed pomengranate
Roasted Apple Sundae 16.5
With nutmeg vanilla ice cream crushed walnut flavoured meringue and butterscotch sauce
Kapiti cheeseboard 24
Selection of Kapiti cheeses with crackers, dried fruits and nuts
Affogato 10
Scoop of ice cream, Vittoria espresso and Bailey’s liquer
Chocolate Truffles 3
Choice of: chocolate, baileys or rum and raisin
