Bistro 222: Menu

222 Ponsonby Rd, Ponsonby, Auckland City

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Weekend Brunch Menu

Toasted Bread Basket: with preservatives; 6.50
Eggs Benedict: served on toasted French bread, with pesto, oven roasted tomato and our homemade hollandaise sauce; bacon 17.00; salmon 18.00; vegetarian (Field Mushroom) 16.00
Big Breakfast: chipolatas, bacon, poached eggs, field mushrooms, multi grain toast, potatoes, homemade relish & oven; roasted tomatoes 18.00; minute scotch fillet 23.50
Muesli: our own mix, with muesli & dried fruits, served with natural yoghurt and NZ honey; 10.50; with fresh fruit 14.00
Mushrooms on Toast: field mushrooms served in a creamy sauce served on mix grain toast; 13.50
Crepes: filled with banana & berries finished with maple syrup & fresh cream; 14.00; with bacon 17.00
Spanish Omelette: with Spanish onions, peppers, potatoes, olives & chorizo; 16.00
Scrambed Eggs on Toast: 11.50

Bread & Dips: selection of fresh breads with selection of homemade dips; 8.00
Pizza Bread: with garlic & herbs; 8.00

Antipasto: selection of smoked salmon, salami, rock melon, prosciutto, olives, camembert & pickled vegetables; 19.50
Chicken Liver Pate: with mixed grain bread & onion jam; 14.50
Prawn & Crayfish Cocktail: with avocado, cherry tomatoes, iceberg lettuce and our special dressing; 32.50; without Crayfish 19.50

Seafood Chowder: rich & creamy selection of fresh seafood finished with fennel & pernod; 15.00
French Onion Soup: thick, rich soup finished with croutons, mozzarella & parmigiano-reggiano; 13.00
Calamari: 110 grams served with mesclun salad & aioli; 19.00
Green Lipped Mussels: steamed with white wine & finished with a brandy neapolitan sauce; 14.00
Chicken Livers: sautéed, caramelised onions & brandy cream sauce; 15.50
Crumbed Scallops: served with mesclun sald & tartare sauce; 19.00
Crusted Clusters: crumbed feta with crushed hazelnuts served with a plum sauce; 14.50
Mushrooms: button & field mushrooms sauteed with a creamy sauce; 15.50
Lamb Cutlets: with blue cheese, creamed spinach & caramelised pear; 18.00

Spaghetti Bolognaise: our traitional homemade bolognaise sauce; e 14.00; m 23.50
Garlic Prawn Spaghetti: finished with a garlic butter, spinach & parmigiano-reggiano; e 19.50; m 31.50
Cannelloni: wrapped in thin crepes with neapolitan & white sauce topped with mozzarella & parmigiano-reggiano; e 14.00; m 25.50
Chicken Fettuccine: chicken breast, mushrooms & garlic neapolitan sauce finished with parmigiano-reggiano; e 14.00; m 26.00
Ravioli: wilted greens & walnuts finished with blue cheese cream sauce; 24.50
Chicken Cannelloni: minced chicken wrapped in a thin crepes with mushroom & neapolitan sauce topped with mozzarella & parmigiano-reggiano; e 14.00; m 25.50

Panfried Snapper: with sauteed scallops and lemon, caper beurre blanc sauce; 35.00
Chicken Parmigiana: crumbed chicken breast with a neapolitan & white sauce topped with mozzarella; 29.50
Chicken Marsala: oasted chicken breast cooked with marsala liqueur, mushrooms & cream sauce; 29.50
Scallopini Cordon Bleu: crumbed pork fillet stuffed with ham & cheese served with a mustard sauce; 29.50
Eye Fillet 300grams or Scotch Fillet 250grams: -green peppercorn & port jus 36.50 / 27.50
-mozzarella, prosciutto & Neapolitan sauce 36.50 / 27.50
-garlic, Neapolitan sauce, mushroom & cream sauce 36.50 / 27.50
-blue cheese cream sauce 36.50 / 27.50; --
Rack of Lamb: crusted with herb & mustard on a port wine jus; 37.00
Surf & Turf: crayfish mornay & eye fillet with herb butter; 67.50
Roasted Field Mushroom: served with ratatouille & romesco sauce; 26.00
Grilled Salmon Fillet: served with citrus vinaigrette; 28.00
Venison Sausages: banger & mash with onion port wine jus; 26.50
Pork Cutlet: served with apple puree & crackling; 29.00
Lamb Shank: served on a creamy potato mash with a red wine jus; one shank 27.50; two shanks 34.50

Tiramisu: our house specialty; 14.00
Gelato: homemade coffee & amaretto gelato; 13.50
Passionfruit Crème Brulee: traditional flavoured with passionfruit; 14.00
Orange Chocolate Mouse: finished with chantilly cream & orange zest; 14.00
Crepes: covered in lemon & cointreau served with vanilla bean ice cream; 14.00
Cheeseboard: Aged Cheddar / Kapita Kikorangi Blue served with Mixed Grain bread, dried fruits & grapes; 17.50
Cheeseboard: Kapiti Aged Cheddar & Kikorangi Blue served with crostini, crackers, dried fruits & grapes; 18.50
Hot Chocolate Pudding: with creme anglaise, berry coulis & vanilla bean ice cream; 13.50
Sticky Date Pudding: with creme anglaise, butterscotch sauce & vanilla bean ice cream; 13.50

Bistro 222 Salad: with avocado, cherry tomatoes, camembert, rock melon, crispy noodles & balsamic vinaigrette; 12.00; with smoked chicken 16.00; with grilled chicken 21.00
Caesar Salad: cos lettuce, caesar dressing, parmesan, croutons, soft egg, bacon & anchovies; 17.00; with grilled chicken 22.00
Classic Beef Burger: 200g angus beef pattie, aged cheddar, relish, lettuce, tomato, beetroot & chips; 23.50
Chicken B.L.T Sandwich: grilled chicken, streaky bacon, cos lettuce, aioli & tomato; 22.50; with Avocado 23.50

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