Menu
A fresh and soft, oven-baked pull-apart loaf for 2 to 4 people,
served with natural or garlic butter.
- Add two dips of the day for an extra $5.00
Rich, creamy and piping hot, and full of tasty seafood. Served with warm, buttered toast.
Something special made daily to tempt your taste buds
and make you happy. Served with warm, buttered toast.
- Can be GF.
A combination of grey and pink oyster mushrooms rolled with risotto and fresh breadcrumb. Served on a garlic and chive cream reduction and topped with extra virgin olive oil infused with truffle.
Rubbed with spice, char grilled and basted with our rustic barbeque sauce, oven baked and topped with sesame seeds and spring onions.
- GF.
- DF.
Mozzarella cheese panko crumbed with herbs and seasonings, fried and served with our homemade apricot chutney and a slice of focaccia bread.
Pulled confit of duck leg in pastry, served with grilled whole prawns on wilted Bok Choy and topped with nut-brown butter, feta cheese and crispy shallots. Finished with an orange jus and lemon wedge.
Seared prawns braised with a champagne and cream sauce, served in a pastry case topped with fennel and caramelised lemon.
Buttermilk marinated, fried spiced chicken served on salad greens
with radish, red onion, carrot, peppers, cucumber, tomatoes,
brie cheese, crispy bacon and seasoned cashew nuts.
Finished with our own house-made vinaigrette.
- Make it vegetarian with fried cauliflower.
- Make it gluten free with cajun grilled chicken breast.
Delicate Blue Cod, fresh from Foveaux Strait, coated in a light beer batter, then fried till crispy and golden. Served with tartare sauce, garden salad and golden fries.
- Can be served pan fried GF.
- Add beer battered fries for an extra $3.00.
Southland grass fed porterhouse, farm fresh egg, garden salad and potato hash sticks.
- GF.
- Add your Sauce.
Your server will inform you of the best seafood we have sourced for you today. Presented with flair and innovation by our talented team of chefs, this dish is sure to delight.
- GF.
An absolute favourite! Two lip-smacking pieces of American style chicken breast with a crisp and spicy coating, served on Parmesan mashed potatoes, with side salad and our own secret gravy.
This popular dish consists of rich and tender beef cheeks slowly braised with red currant jelly, tawny port wine and beef jus. Served on parmesan mashed potato with baby carrots, beetroot and broccoli florets. Cherry tomatoes and kumara crisps finish this dish perfectly.
- GF.
Prime steer ribeye seasoned and cooked on the chargrill to your liking, served on potato gratin and wilted spinach and served with your choice of mushroom or peppercorn sauce, or garlic butter.
- Add prawns and make it a surf and turf.
- GF.
Seared and oven baked. Served with 'Reform' sauce, pea puree, fondant potatoes, baby carrots, fried beans and a herb and crumbed sweetbread.
- GF.
Diced chicken breast with fresh pappardelle pasta seared and tossed through a creamy basil pesto sauce to give it that rich herb and nutty flavour. Baby spinach and topped with a creamy Feta cheese.
- GF version available.
Pork belly, slow cooked with honey, spices and herbs. Served with roasted kale and served on spiced pumpkin puree and cooking glaze reduction.
- GF.
Chicken breast seared and baked in the oven with buttercream, white wine, mushrooms, onions, carrots and stock, served with broccolini, pickled artichoke and fondant potatoes.
- GF.
Stewart Island salmon topped with sea salt baked in a papillote bag with a white wine, pickled ginger, lemon and spring onion. Served with bok choy, chilli infused butter and fondant potatoes.
- GF.
Beef fillet rolled in mushroom duxelles, puff pastry wrapped in bacon. Oven baked and served with a port wine beef reduction, brandy and chicken liver pate, honey glazed carrots, beetroot and beans.
A confit of duck leg rubbed with spices and cooked in seasoned duck fat. Served with potato gratin, fried green beans and a sour cherry sauce.
- GF.
Venison loin seasoned, seared and oven baked served on a caramelised onion and goat cheese tart with baby spinach and dark chocolate jus. Garnished with crispy kumara chips.
- GF.
Baked capsicum stuffed with a chickpea and cauliflower curry, resting on a potato and lentil rosti and greens of the day. Sprinkled and fried shallots and topped with micro greens and a little more curry sauce on the side.
- GF.
- DF.
- Vegan.
Our Saucy Chef take on a classic. This crème brûlée is lime and lemon
grass infused with crunchy caramelized sugar on the top.
Comes served with Chantilly cream and berry compote to add a sweet,
fruity twist then finished to perfection with a slice of pistachio biscotti.
- Can be GF.
Back by popular demand. It’s all about cheesecake with a difference. Served in a jar layered with crushed ginger nuts, ginger infused cream cheese, chocolate ganache and Chantilly cream. Topped with vanilla bean ice-cream and a gingerbread man.
This cake is rich, sweet, moist and very addictive. Served warm with white chocolate ganache, raspberry sorbet and lashes of Chantilly cream.
A buttery pastry case filled with sweet dark chocolate and pecan nuts, baked in the oven and served with deep fried vanilla bean ice cream, Chantilly cream, a sweet toffee sauce and nut brittle.
A rich berry and cream dessert. Baked meringue layers with berry compote, sweetened mascarpone and topped with berry sorbet and toffee nut brittle.
- GF.
Pineapple Chargrilled then roasted with maple, fruit syrup, ginger and coconut oil. Served with a Macadamia toffee nut crunch and vegan vanilla bean ice cream.
- GF.
- DF.
- Vegan.
Can't decide between a coffee or dessert? Have both with our Saucy Affogato. Creamy vanilla bean ice cream topped with a rich double shot of espresso served with a side of your favourite liqueur of choice - an indulgent nightcap.
- Dairy free ice cream.
- Can be vegan.
Then try our ice cream berry parfait or our flavoured ice cream Sundaes. With vanilla ice cream and your choice of chocolate, caramel, or strawberry. All topped with chantilly cream and chocolate garnish.
- Dairy free ice cream available.
The perfect way to finish an excellent dinner. A selection of three cheeses; hard, soft and blue, served with fruit chutney and crackers. Perfect for two to share.
Cnr St Andrew and Sydney Streets, Invercargill
Ph: (03) 217 1980
Email: info@thesaucychef.co.nz
Opening Hours:
4.30pm – 9.30pm Monday to Thursday
4.30pm – 10pm Friday and Saturday