ENTREE

Beef Short rib - $24
served w/ mash potato and watercress
Roasted Lamb Rump - $24
w/ butternut pumpkin, watercress, creamy feta, mint and pomegranate dressing 
Shared Charcuterie Platter - $26
Mercer cheeses, Pickled onions, Prosciutto, Salami, White pudding and sourdough
Roasted Beetroot Salad - $20
w/ glazed walnuts, couscous and rocket
Venison Tartar - $22
w/ salt and vinager chips

MAINS

Crispy Skin Salmon -  $38 
broccolini, chorizo farro and salsa verde
Eye fillet - $38
red wine jus or peppercorn sauce, broccolini, boulangerie potatoes

1kg Tomahawk Steak - $80 (share for 2 people)
red wine jus and peppercorn sauce, broccolini, hasselback potatoes, baby carrots

Roasted Eggplant and Caulifower - $28
toasted chickpeas, croutons, tahini dressing and golden raisins
Prawn and Scallop linguine - $30
marinara sauce, Grana Padano parmesan 
Cambridge Duck - $36
Kumara Puree, duck honey jus, orange and rocket salad 
NZ Lamb Rack - $40
baby carrots, mushy peas, roasted potatoes and jus

DESSERT

Dark Chocolate Mousse $14
fresh berries, orange tuilles
Affogato $14
liqueur & homemade vanilla ice cream

Whiskey Bread and Butter pudding $14
butterscotch sauce & homemade vanilla ice cream

Chocolate and Peanut butter tart $14
w/ homemade salted caramel ice cream

Portuguese tart $12   (extra tart $4)
w/ homemade vanilla ice cream and shot of coffee

Ice cream and Sorbet Platter $14
you choose or chefs selection
Homemade icecream / sorbets
one scoop $6 two scoops $10
see our blackboard for seasonal flavours 
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