With grilled Banana and Crispy Honey cured Bacon served
with homemade Orange Maple Syrup and whipped cream

Homemade Potato Hash, Portobello Mushrooms, Roasted Tomato, Chorizo Sausage and Crispy Bacon, served with Ciabatta Toast and Eggs cooked any style

Poached Eggs on toasted English Muffins, served with your choice
of Smoked Salmon, Bacon or Chorizo Sausages drizzled with a Hollandaise Sauce

Half Portion of Above

Served with Seasonal Fruits, Manuka Honey and Yoghurt

Any style served on toast with homemade potato hash

House smoked seafood poached in a creamy veloute, scented with Pernod then drizzled with crayfish oil and topped with tempura prawn.

Topped with candied ginger and fine herbs.

Pan seared chilli prawns on an avocado & tomato stack topped with citrus salsa and mandarin emulsion.

Cos, streaky bacon, croutons, smoked chicken and parmigianino tossed with anchovy dressing then topped with nicoise egg.

Smoked Marlborough salmon with tempura squid served with petite nicose salad, remoulade and basil aioli.

Grilled chicken with chorizo and red desiree potatoes topped with mesculin and accompanied by corn and pepadew salsa.

Marinated beef grilled served on toasted foccacia, mesculin and caramelised onion then topped with remoulade and basil aioli.

Seared marinated lamb served with mesculin, warm roast vegetable & cous cous stack, then drizzled with mint yoghurt and balsamic reduction.

Capers, olives, parsley and roasted garlic cooked in a Napolitana sauce.

Cooked in a tarragon scented cream reduction then finished with egg yolk.

Changes daily so please check with the wait staff.

Please check with the wait staff.

Pan roasted eye fillet served wtih porcini scented potato puree, blue cheese bread & butter pudding, slow roasted truss tomato then topped with crispy prosciutto & gorgonzola parcel.

topped with Parmesan & basil Butter

House smoked seafood poached in a creamy veloute, scented with Pernod then drizzled with crayfish oil and topped with tempura prawn

Topped with candied ginger and fine herbs

Panko crumbed camembert with cranberry compote and micro medley

Pan seared chilli prawns on an avocado & tomato stack topped with citrus salsa and mandarin emulsion

Burgundy escargot cooked in a tarragon and cep creme sauce served in a pastry tartlet

Seared scallop on pea puree, foie gras served on toasted brioche topped with truffle foam and orange emulsion

Cos, streaky bacon, croutons, smoked chicken and parmigianino tossed with anchovy dressing then topped with nicoise egg

Grilled chicken with chorizo and red desiree potatoes topped with mesculin and accompanied by corn and pepadew salsa

Smoked Marlborough salmon with tempura squid served with petite nicose salad, remoulade and basil aioli

Chicken breast filled with creamy herb and semi dried tomato then wrapped in prosciutto, served with basil and potato mash then finished with wilted spinach

On braised red cabbage & potato and onion rosti, then finished with an orange glaze

Walnut crusted lamb rack served with potato rosti and jalapeno mint pea salsa.
Lamb Bourguignon slowly cooked lamb rump with miripoix and button mushrooms in a red wine jus topped with crispy flake pastry

Pan roasted eye fillet served with porcini scented potato puree, blue cheese bread & butter pudding, slow roasted truss tomato then topped with crispy prosciutto & gorgonzola parcel

Seared venison served on liquorice & cranberry compote, with warm orzo & tarragon cake topped with sauteed mushrooms then garnished with tempura beans and jus

Garlic, herb and panko crusted Hapuka served on crayfish infused haricot bean cassoulet served with vegetable medley then drizzled with harissa mayonnaise.

Please check with the wait staff.

topped with Parmesan & basil Butter