Dinner & Dessert Menu
Tuesday through Saturday 5.30pm to Late
Entrees
With crispy breads, red wine jelly, and olive tapenade
Salad of young potatoes, cherry tomatoes, red onions, hardboiled egg, and blanched asparagus finished off with a citrus dressing
Seafood
Scallops 18
Signature dish of ½ dozen scallops, coconut, breadcrumb and parmesan coated, petite salad and hollandaise
Salt and pepper squid 17.5
Served on rockmelon red onion salad drizzled with sweet chilli sauce and aioli
Lemon Prawn Risotto 17.5
Served with grated parmiggiano reggiano and olive oil
Seafood Salad 30
Selection of seafood for two served with radicchio, red onions, cherry tomatoes, and toasted artisan breads
Pasta (All 16.5)
Carbonara
Spaghetti, bacon, choritzo, mushrooms and rocket bound in thyme cream sauce
Bolognese
Riche venison bolognese tossed with Penne Pasta and red peppers
Spaghetti and Mussels
Tossed in homemade tomato sauce finished off with olive oil and summer herbs
Orzo Salad
A medley of marinated vegetables and fresh herbs tossed in with orzo pasta drizzled with olive oil
Lights
Chicken Curry 18.5
Malay style curry, fragrant rice, papdom and crisp slaw
Thai Beef Salad 19.5
Marinated scotch fillet strips, salad greens and fresh coriander, cashews, crispy shallots and palm sugar dressing
Salmon 21.5
Crispy Skin salmon on garlic mash with green beans and hollandaise
Feta and Roast Vegetable Salad 17.5
Medley of roasted and chargrilled vegetables, marinated feta, drizzled with basil pesto and balsamic reduction
Porterhouse Steak 22.5
150 grams porterhouse steak cooked to your liking served with curly fries, salad, with a side of seeded mustard and tomato relish
Mains
BEEF 35
Angus fillet of beef on bacon kumera hash, slow roasted vine tomatoes, onion rings and dark jus
LAMB 35
Grilled lamb rack served with baby vegetable ragout, pea puree, chorizo orchid, and dark jus
PORK 34
Roast belly of pork served with blue cheese and beetroot mousse, baby leeks and smoked aubergine maple caviar
CHICKEN 33
Proscuitto wrapped supreme chicken atop lemon risotto served with asparagus and calvados cream sauce
FISH 33
Restaurant staff will inform you of today’s special
Sides (All 5.50)
Steamed green beans
Green salad with dressing
Sautéed vegetable medley
Mashed potato with whipped butter
Sautéed mushrooms
Steamed rice
Please note that from time to time certain dishes and/or ingredients are restricted due to market availability
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
