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LunchHouse made breads w a variety of dips | | $12 | | Garlic loaf house made bread w garlic and thyme butter | | $7 | Soup of the moment (GF) | Main | $9.50 | | Entree | $7 | Seafood chowder (E) | Main | $13.5 | | | Entree | $10 | Minted lamb burger on a fresh bread roll w cucumber yoghurt, fries and aioli (E) | | $14 | Caesar salad w soft boiled egg and smoked chicken or grilled scallops (E) |
| $14/$15 | | Pumpkin, ricotta and pesto tart w side salad and walnut dressing (V) | | $14 | | Rump steak on creamy garlic mash w roast tomato and thyme gravy | | $16 | | Confit duck salad w roast pumpkin, salad greens and orange mayo (GF) (E) | | $15 | | Corn fritters w tomato and Spanish onion salsa served w sour cream(v) Add bacon.(E) |
| $14/$15 | | Red wine braised lamb shank on mash potato w thyme gravy and peas (E) |
| $15 | | Speights beer battered monkfish w crinkle cut fries, salad and lemon caper mayo | | $18.5 |
Desserts| Brulee w almond biscotti – flavours changing weekly | $11 | | Vanilla bean pannacotta w rose scented rhubarb and blueberry coulis | $11 | | Gingerbread pudding w butterscotch sauce & vanilla cream | $11 | | Lime tart w coconut icecream and lemon sauce | $11 | | Cheeseboard a selection of NZ made cheeses w fruit, quince paste and housemade crackers | $15 | | Trio of housemade icecreams w sugar shards | $11 | | Chocolate truffle cake w berry compote and vanilla ice cream | $11 | GF = Gluten Free V = Vegetarian E=Express | |
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