Dinner Menu
DINNER
(available, 4 to 9pm)
Entrées
Roast beetroot, buffalo mozzarella, candied walnuts,
basil, lemon vinaigrette (V, *, VGO) | 18
Prawn toast, apple, mint, coriander, gochugaru mayo’ (DF) | 20
Salt & pepper squid, micro cress, smoked paprika mayo’ | 20
Akaroa smoked salmon, fennel caper salad, lemon crème fraîche (*, DFO) | 20
Fried chicken, garlic chilli oil, micro-coriander, mayo’ (*) | 21
Pulled pork loaded fries (*) | 19
Mains
Seasonal roast root vegetables, mixed leaves, feta, | 23
dukkah, honey dressing (V, *, VGO, DFO)
add chicken or salmon | 8
Fettuccine, local mushrooms, shiitake butter, parmesan, pangrattato (V) | 35
Beer-battered market fish, triple-cooked fries,
cabbage slaw’, tartar sauce (DFO, **) | 33
Pan-fried market fish, potato purée, baby peas, spring onion,
pancetta butter emulsion (*) | 41
Beef burger, smoked cheddar, fried onion, aioli, triple-cooked fries | 28
Grilled 250g sirloin, potato galette, jus (*) | 44
Royalburn lamb ribeye, celeriac purée, pickled shallots, jus (DF, *) | 40
Pizza 12”
Classic Margarita | 27
tomato, buffalo mozzarella, basil (V)
Martinez | 29
martinez pepperoni, mozzarella, parmesan, mixed leaves
Sweet Fungi | 28
field mushrooms, feta, pine nuts, honey (V)
no gluten added base | 3
Sides
Iceberg wedge, bacon, anchovy, ranch (*, VO, VGO) | 12
Honey roast carrots, lemon yoghurt, dukkah (*, VGO) | 14
Charred broccolini, gochugaru mayo’, chilli peanuts (V) | 16
Rosemary salted triple-cooked fries, garlic mayo’ (V, VGO) | 14
Dessert
Matcha panna cotta, pistachio crumb, berry sorbet (V, *) | 20
Tiramisu (V) | 18
Sticky date pudding, gelato, toffee sauce (V) | 18
Sorbet selection, fruit coulis (VG) | 14
V = vegetarian / VG = vegan / DF = dairy free / * = made with ingredients not containing gluten / VO = vegetarian option available / VGO = vegan option available / DFO = dairy free option available / ** = made with ingredients not containing gluten option available
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