Restaurant and Cafe
lunch menu
Entrée ideas
Soup of the day- served with house baked breads
Seafood chowder – thick and creamy with a hint of curry served with house baked breads
Breads and Dips house baked breads with a duo of dips and Central Otago Saffron farm extra virgin olive oil
Twelve dollars fifty
Garlic pita bread- pita bread brushed with garlic and herb oil, char grilled and served with tzatzaki dip
Mains selection
Queen Scallops , Sautéed In Riesling on A stack of morrocan spiced carrots and French Beans topped with an elegant vanilla and garlic cream sauce
Greek salad- Cos lettuce, red onion, feta, cucumber, kalamata olives, tomato and lemon sprinkled with Maldon sea salt and fresh cracked pepper
With Central Otago Saffron farm extra virgin olive oil
Gourmet open sour dough Sandwich, filled with crisp salad mix, Aged Port cheddar, quince chutney and your choice of bacon or house smoked chicken or house smoked salmon, topped with tumeric and cilantro aioli
Porcini and field mushroom ragout with a tomato, red onion and basil tart drizzled with a sweet balsamic reduction and grilled monks gold cheese
Chargrilled chicken breast, stuffed with a hazelnut and sage crush, served on a creamy roast capsicum and chive risotto cake, topped with a mango, chive and tomato concasse salsa
lamb cutlets, lightly smoked with a garlic and rosemary rub, served on a gourmet Nadine, slow roast tomato and roast winter vegetable stack topped with a cherry chutney
The Big Picture platter- house smoked salmon, venison salami, chorizo, stuffed button mushrooms, marinated feta, selected pickles, aged cheeses, seasonal fruits and quince chutney, accompanied by fresh breads, crackers and a trio of dips
