North Island
Shed 5 Restaurant & Bar: Menu
3 Queens Wharf, Wellington Central, Wellington CityReport Outdated Menu
Select a Menu
- Lunch
- Dinner
Lunch Menu
Starters
To Begin
- Warmed bread
w Pukara caramelized balsamic, Santagata extra virgin olive oil & butter
- 6.50
- add truffle mushroom mascarpone 4.50
- Oysters
Your choice of Cloudy Bay, Clevedon, Bluff, Nelson or Tio Point served either: - natural w prelibato white balsamic - tempura w smoked paprika aioli
- Market Price
- Chicken liver & cognac paté
w warmed crumpet bread, cippolini onions, cornichons & fig marsala jam
- 13.50
- Spaghetti alle vongole
w clams, chilli, garlic, parsley & olive oil
- 16.00
- French onion soup
w smoked provolone crouton
- 17.00
- Shed 5 classic shrimp cocktail
w iceberg lettuce, semi dried tomatoes & bloody mary mayonnaise
- 18.50
- Caesar salad
w Havoc bacon, garlic croutons, parmigiano reggiano, anchovy aioli, Lolin boquerones & panko crumbed egg
- entree 18.50
- main 28.50
- Caprese bruschetta
w buffalo mozzarella, confit vine tomatoes, rocket, basil, Saporoso balsamic & extra virgin olive oil
- 19.50
- Calamari & chorizo salad
w chilli, confit garlic, roasted bell peppers, preserved lemon, parmesan, baby spinach & rocket, wrapped in prosciutto
- 21.00
- Seared wasabi crusted tuna
on edamame & avocado salad, pickled daikon & tobiko mayo
- 21.00
- Beef fillet carpaccio roulade
w mushrooms, shaved parmesan, rocket, dijon & truffle oil
- 21.00
- Shed 5 seafood chowder
w fish, clams, prawns, green lip mussels, Pernod & chives
- 22.00
- Atlantic scallops
w twice cooked Havoc pork belly, coriander, lime & chilli salsa
- 24.00
Main Event
Mains
- Market fish
your wait person will advise the daily fish selection sourced & filleted on site by Shed 5's fishmonger Richard Waru,
served w your choice of one of the following:
- cippolini onion mash, calvolo nero, prosciutto & chive buerre blanc
- puttanesca garlic, capers, olives, chilli, tomato & basil on parmesan gnocchi- 27.00
- Shed 5 whole roasted fish
stuffed w lemon & herbs w steamed mussels & cockles in a smoked chipotle tomato salsa
- Market Price
- Spaghetti alle vongole
w clams, chilli, garlic, parsley & olive oil
- 26.00
- Shed 5 fish & chips
tempura market fish fillets, garlic & lemon bbq prawns, fries, citrus slaw & tartare sauce
- 27.00
- Mushroom & gorgonzola dolce risotto
w red wine poached pear, rocket, candied walnuts
- 27.00
- Shed 5 pie of the day
your wait person will inform you of today’s flavour & accompanying garnishes
- 27.50
- Seafood risotto
changes daily depending on what the tide brings in
- 28.50
- Lamb rump sous vide
w eggplant moussaka, olive & mushroom tapenade, semi dried tomato jus
- 29.00
- Whole roasted poussin
w manchego, brioche & sage stuffing, confit potatoes & porcini mushroom jus
- 29.50
Beef
- Savannah petite Angus eye fillet
farmed purely on the lush pastures of the West Coast of New Zealand's North Island. The result is a beautifully tender meat w a flavour that is only produced on New Zealand's finest grasslands
- 32.00
- Savannah Angus eye fillet on the bone
farmed on the West Coast of New Zealand's South Island at the foothills of the mighty Southern Alps. Eating nothing but pure New Zealand pasture, this animal has an unmatched tenderness & flavour that can only be produced by cattle fed on New Zealand's magnificent grasslands
- 42.50
- Grain fed rump
the breed is predominately Angus & is carefully selected from all over NZ & then finished on 90 day grain feeding at the Wakanui five star feed lot just out of Ashburton
- 39.00
- Prime rib
our signature dish, selected from the finest 150 day grain fed Black Angus that has been dry aged then patiently roasted in our special oven
- 43.50 / 53.50
Sides
- Truffle mash
- 8.00
- Fries w Texas sauce
- 8.00
- Rocket, pear & manchego salad
w Santagata extra virgin olive oil & garlic balsamusse
- 8.00
- Confit potatoes
- 8.00
- Seasonal vegetables
- 8.00
- Greek salad salad
w semi dried tomatoes, Tarago River feta, cucumber, olives & tapenade dressing
- 8.00
Select a Menu
- Lunch
- Dinner
Dinner Menu
Starters
To Begin
- Warmed bread
w Pukara caramelized balsamic, Santagata extra virgin olive oil & butter
- 6.50
- add truffle mushroom mascarpone 4.50
- Oysters
Your choice of Cloudy Bay, Clevedon, Bluff, Nelson or Tio Point served either: - natural w prelibato white balsamic - tempura w smoked paprika aioli
- Market Price
- Chicken liver & cognac paté
w warmed crumpet bread, cippolini onions, cornichons & fig marsala jam
- 13.50
- Spaghetti alle vongole
w clams, chilli, garlic, parsley & olive oil
- 16.00
- French onion soup
w smoked provolone crouton
- 17.00
- Shed 5 classic shrimp cocktail
w iceberg lettuce, semi dried tomatoes & bloody mary mayonnaise
- 18.50
- Caesar salad
w Havoc bacon, garlic croutons, parmigiano reggiano, anchovy aioli, Lolin boquerones & panko crumbed egg
- entree 18.50
- main 28.50
- Caprese bruschetta
w buffalo mozzarella, confit vine tomatoes, rocket, basil, Saporoso balsamic & extra virgin olive oil
- 19.50
- Calamari & chorizo salad
w chilli, confit garlic, roasted bell peppers, preserved lemon, parmesan, baby spinach & rocket, wrapped in prosciutto
- 21.00
- Seared wasabi crusted tuna
on edamame & avocado salad, pickled daikon & tobiko mayo
- 21.00
- Beef fillet carpaccio roulade
w mushrooms, shaved parmesan, rocket, dijon & truffle oil
- 21.00
- Shed 5 seafood chowder
w fish, clams, prawns, green lip mussels, Pernod & chives
- 22.00
- Atlantic scallops
w twice cooked Havoc pork belly, coriander, lime & chilli salsa
- 24.00
Main Event
Mains
- Market fish
your wait person will advise the daily fish selection sourced & filleted on site by Shed 5’s fishmonger Richard Waru,
served w your choice of one of the following:
- cippolini onion mash, calvolo nero, prosciutto & chive buerre blanc
- puttanesca â€" garlic, capers, olives, chilli, tomato & basil on parmesan gnocchi- 27.00
- Shed 5 whole roasted fish
stuffed w lemon & herbs w steamed mussels & cockles in a smoked chipotle tomato salsa
- Market Price
- Spaghetti alle vongole
w clams, chilli, garlic, parsley & olive oil
- 26.00
- Shed 5 fish & chips
tempura market fish fillets, garlic & lemon bbq prawns, fries, citrus slaw & tartare sauce
- 27.00
- Mushroom & gorgonzola dolce risotto
w red wine poached pear, rocket, candied walnuts
- 27.00
- Shed 5 pie of the day
your wait person will inform you of today's flavour & accompanying garnishes
- 27.50
- Seafood risotto
changes daily depending on what the tide brings in
- 28.50
- Lamb rump sous vide
w eggplant moussaka, olive & mushroom tapenade, semi dried tomato jus
- 29.00
- Whole roasted poussin
w manchego, brioche & sage stuffing, confit potatoes & porcini mushroom jus
- 29.50
Beef
- Savannah petite Angus eye fillet grass fed | 200g
farmed purely on the lush pastures of the West Coast of New Zealand's North Island. The result is a beautifully tender meat w a flavour that is only produced on New Zealand's finest grasslands
- 32.00
- Savannah Angus eye fillet on the bone grass fed | 370g
farmed on the West Coast of New Zealand's South Island at the foothills of the mighty Southern Alps. Eating nothing but pure New Zealand pasture, this animal has an unmatched tenderness & flavour that can only be produced by cattle fed on New Zealand's magnificent grasslands
- 42.50
- Grain fed rump
the breed is predominately Angus & is carefully selected from all over NZ & then finished on 90 day grain feeding at the Wakanui five star feed lot just out of Ashburton
- 39.00
- Prime rib
our signature dish, selected from the finest 150 day grain fed Black Angus that has been dry aged then patiently roasted in our special oven
- 43.50 / 53.50
Sides
- Truffle mash
- 8.00
- Fries w Texas sauce
- 8.00
- Rocket, pear & manchego salad
w Santagata extra virgin olive oil & garlic balsamusse
- 8.00
- Confit potatoes
Seasonal vegetables
- 8.00
- Greek salad salad
w semi dried tomatoes, Tarago River feta, cucumber, olives & tapenade dressing
- 8.00
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