Delicate blue cod, fresh from Foveaux Strait, coated in a light beer batter. Fried until crispy and golden. Served with tartare sauce, garden salad and golden fries.
Can be done pan fried GF.
Add beer battered fries for an extra $3.00

An absolute favourite! Two lip-smacking pieces of American style chicken breast with a crisp, spicy coating. Served on parmesan mashed potatoes with a side salad and our own secret gravy

This popular dish consists of rich, 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.

Seared local lamb rump sliced thinly and tossed with roasted beetroot, mesclun, mint, feta cheese, cucumber, baked pumpkin, sunflower seeds and seared baby tomatoes with a mint yoghurt dressing. A delicious combination of earthy flavors.
GF.
Substitute lamb for crumbed buttermilk chicken and make it a chicken salad. Served with vinaigrette dressing.

Slow cooked braised pork belly, pulled and tossed through an Italian marinara sauce and Pappardelle pasta with a dash of cream. Topped with parmesan cheese, baked and served in a skillet.
Can be made GF on request.
Substitute pork for chicken and make it chicken pasta.

Seasoned and seared venison leg served on a beetroot risotto cake with baby carrots, local wild oyster mushrooms and a sweet port wine and boysenberry reduction. Served with a parmesan cheese wafer.
GF.

Chicken breast stuffed with caramelised onion and gruyere cheese with garlic thyme and rosemary. Wrapped in smoky bacon, served on grilled broccolini with creamed white wine and herbed risotto.
GF

Wallaby is a rich dark meat, sourced from South Canterbury. Slowly braised in a rosemary jus with parsnip, celeriac, carrots and onion. Served with honey glazed roasted kumara slices and grilled beans.
GF.

A ribeye steak chosen for its rich flavour, seasoned with New York pepper and salt. Cooked to your preference. Served with pommes croquettes, seasonal vegetables and a buttery béarnaise sauce.
GF.

Fish caught locally from around New Zealand. A dish designed daily by our chefs served with starch and vegetables and a sauce to accompany. Our friendly staff will announce the dish as you are receiving your menus. >/br> Can be made GF on request.

A dish for vegetarians and vegans. Seasoned and roasted pine nuts, broccoli and cauliflower florets served on a bed of blanched kale, pan seared kumara gnocchi and a creamy coconut lemon garlic sauce. Garnished with crispy shallots.
Vegan.