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.
Today’s market fish cakes, bound with fresh herbs, Cajun spice, garlic and red onion. Panko crumb, fried and served with a micro salad and dill mayonnaise.
Cold sliced smoked Stewart Island salmon rolled with rice paper, chiffonade lettuce, julienne carrot, cucumber and apple. Served with wasabi mayonnaise and microgreens.
Warm roasted vine tomatoes and olives, tossed in balsamic vinegar and served with radish cress, micro greens, red onion, goat feta and focaccia bread, finished with basil pesto.
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.
A liver pâté made with fresh herbs, chicken livers, bacon and a splash of brandy, topped with clarified butter and apple chutney. Served with buttered and toasted bread.
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
Marinated calamari dusted in lemon pepper flour, flash fried and served with our house salad mix and Thai dipping sauce.
Chicken, bacon and onion combined with our velouté sauce tossed through linguine pasta and topped with parmesan cheese and garlic bread.
A rich tomato laden pasta with red onion, basil, sundried tomato,
roast garlic and basil sauce, olives, mushroom and chorizo sausage
tossed through penne pasta. Topped with baby spinach and
parmesan cheese.
- Make it vegetarian by removing chorizo
Oven roasted sliced broccoli and cauliflower seasoned with chilli and olive oil, served with a green tahini and coconut sauce. This is sprinkled with baked cashew nuts and served with a lime and lemon infused couscous salad.
King Salmon fillet sourced from Stewart Island, pan seared, topped with sea salt, oven baked and served with a saffron and fish stock infused pilaf, then topped with a lemon and garlic velouté sauce, crumbled feta and salmon skin crackle.
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.
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.
An absolute favourite! Three lip-smacking pieces of American style chicken breast with a crisp and spicy coating, served with salad greens, mashed potatoes and our own secret gravy.
Delicious lamb and onion stew with a rich red wine jus, baked
in a mini hot pot with puff pastry. Topped with battered onion rings
and served with a seasonal medley of vegetables.
- Make it gluten free with parmesan mash potato instead
of beer battered onion rings and pastry
Boned and skinned chicken thighs rolled with a spinach, bread and pine nut stuffing, then wrapped in bacon, grilled and oven baked with white wine and chicken stock. Served with a chive, leek and cream velouté sauce and a couscous salad.
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.
Lean goat meat seasoned, marinated and braised with a beef reduction, dark ale port wine jelly, fresh rosemary and thyme served on a saffron risotto cake, fried green beans and sliced, grilled cauliflower.
200 gram eye fillet wrapped in bacon and served on double butter parmesan mashed potatoes with honey glazed baby carrots, fresh seasonal greens and red wine jus.
250 gram ribeye cooked to your liking, with your choice of mushroom or peppercorn sauce, or garlic butter, and served with garlic, Hasselback duck fat roasted potatoes.
250 gram grass fed NZ porterhouse with golden fries, two eggs, fresh green garden salad and your choice of mushroom or pepper corn sauce, or garlic butter.
200 gram of venison loin seasoned with herbs then seared and finished in the oven, served with a chimichurri Argentinian style sauce on boulangère pressed potatoes.
NZ fresh bone-in pork belly ribs cooked till tender in Asian spices then bound with our housemade Asian sticky sauce and served with fluffy rice.
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.
For cake and apple lovers. Apples and lychee are marinated with ginger wine and brown sugar, then baked and served warm with a caramel toffee sauce and vanilla bean ice cream.
A classic dessert for all ages but with a twist. A cornflake coated and deep-fried vanilla bean ice-cream ball with two other delicious ice-cream flavours served in a homemade vanilla biscuit basket and topped with an exotic salted coconut caramel sauce, Chantilly cream and toffee nut brittle.
A dessert made for the coffee and chocoholics. Our homemade chocolate crusty base is filled with juicy blueberries and dark rich coffee infused chocolate ganache, topped with cinnamon and cocoa and served with berry compote and deep-fried corn flake crusted vanilla bean ice-cream.
A pear poached in a saffron and cardamom cinnamon and honey syrup, then served cold with vegan vanilla ice-cream, toffee and almond crumble.
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.
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