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Dinner A la Carte Entrees
Hand crafted bread rolls with garlic butter, cold pressed olive oil and aged balsamic 11 Roasted prawn & sesame toast with nuoc cham dipping sauce 10 Roast Garlic and aged cheddar flat bread 12 Bruschetta
Duck liver pate with olive oil crackers and caramelised onions 14 Restaurant platter – Aoraki smoked salmon, gherkins, olives, salami, toasted ciabatta, dips, cheeses and a selection of condiments 29 Soup of the day 10Crab chowder with smoked softshell and toasted cob loaf 16 Clevedon Oyster trio½ doz 19 1 doz 37Smoked paprika prawn cutlets with a ginger and blood orange dressing 18 Garlic falafel croquette with spiced basil sour cream, olives & honeyed onion 16 Grilled Aoraki salmon with watercress and a light soy dressing 18 Seared angus beef Carpaccio with a spiced vinaigrette 20 Onion bhaji fried in cottonseed oil with cucumber raita 16 Smoked eel and New Zealand scallops with ginger and chilli 28 Mains Pork belly on potato mash, honey cured bacon, maple parsnip & pak choi 30 Pumpkin and basil cannelloni with buttered baby spinach and Italian tomato sauce 26 Canterbury duck breast with wasabi spiced onion bhaji & honeyed onion broth 33 Tandoor marinated chicken supreme with ribbon vegetables, vermicelli noodles and a laksa cream 28 Antarctic scallops and chorizo with Windsor blue risotto 36 Roast beetroot, orange and haloumi salad with saffron and ginger 26 Aged, corn fed Angus Beef Fillet with cashew & potato gratin and a baby paua 45 Garlic crusted Canterbury lamb fillet on a walnut and pumpkin salad with pear, quince and merlot jus' 34 Chef’s choice pasta of the day 26 Fish of the day - today’s selection 30 Desserts
Fresh made raspberry & rhubarb pie with cinnamon vanilla ice cream 14 Dark chocolate brownie with chocolate ganache and toffee ice cream 11 Mandarin & apricot crème brulée with vanilla bean ice cream 12 Caramel layered baklava with thickened cream and orange zest curd 11 Warm stickey date pudding with cointreau infused caramel and toffee ice cream 12 Caramello wontons with vanilla ice cream and chocolate ganache 9 Cheeseboard for two with Whitestone Windsor blue, Totara tasty & Talbot Forest Huntington, honeycomb & wafers 27 Fondue for two, milk chocolate fondue with fresh fruits & sweets 21
LUNCH A LA CARTE MainsClevedon Oyster trio with gourmet potato chips ½ doz 19 1 doz 37 Roasted prawn & sesame toast with nuoc cham dipping sauce 10 Aoraki smoked salmon with cream cheese and chives on toasted ciabatta 16 Smoked paprika prawn cutlets with a ginger and blood orange dressing 18 Tomato, basil and red onion bruschetta 12 Garlic falafel croquette with spiced basil sour cream, olives & honeyed onion 16 Grilled Aoraki salmon with watercress and a light soy dressing 17 Onion bhaji fried in cottonseed oil with cucumber raita 16 Pork belly on potato mash, honey cured bacon, maple parsnip & pak choi 21 Ribbon vegetables, vermicelli noodles and a cashew, laksa cream 15 Antarctic scallops and chorizo with Windsor blue risotto 27 Chef’s choice pasta of the day 17 Fish of the day - today’s selection 20 Express Lunch 20
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| (c) 2007 Ginger and Garlic | ![]() |
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