ENTREES

​​​

Seafood Chowder - $ 30.00      GFA

Medley of New Zealand seafood in a creamy soup with herbs.

Accompanied with toasted buffet rolls and butter.

 

Crispy Chicken Strips - $28.00      GF

TG made, gluten free marinated and crumbed chicken tenderloins.

Accompanied with aioli and BBQ sauce on the side.

 

Baked Brie - $20.00      GF

Wheel of baked brie and drizzled in honey and chilli oil.

Accompanied with cashew nuts and toasted breads.

 

Garlic Bread - $14.00      DF

Toasted and sliced.

  

Add sides to any dish

 

• GF Fries - $10.00

• Potato wedges - $10.00

• GF Seasonal vegetables - $10.00

• GF Fried egg - $4.00

• GF Salad or coleslaw - $10.00

​

​

​

MAINS

​​

Chicken Satay Kebabs - $30.00      GF

Three saucy chicken kebabs on a bed of vermicelli noodles.

Accompanied with garlicy satay sauce and fresh salad.

 

Chicken Kothu Roti - $35.00      GFA

Inspired by the Sri Lankan street food dishes, stir-fry sliced chicken marinated in aromatic herbs and spices, sauteed with shredded tortilla, sliced seasonal vegetables and egg to combine. Medium spicey

Topped with a cheddar cheese sauce and garnished with sliced spring onions.

 

Vegetable Bean Diwani - $30.00      GF

Inspired by the traditional Mococcan dish with a selection of seasonal vegetables cooked together in a rich tomato spiced sauce.

Topped with tortilla triangles and Greek yogurt.

 

Creamy Mushroom Fettuccine - $30.00

Fettuccine pasta cooked in a savoury creamy mushroom sauce.

Accompanied with toasted garlic bread slices.

Add chicken: $6  Add bacon $6

 

Chicken Biryani - $40.00      GF

Inspired by a South Asian spiced curry dish, marinated bone-in chicken thigh slowly braised with aromatic herbs, spices and seasonal vegetables. Mild spicy

Accompanied with rice.

 

Pan seared Salmon - $45.00      GF

Seasoned salmon served on a bed of bok choy, green beans, cherry tomatoes and spring carrots.

Drizzled in a balsamic glaze and garnished with a lemon wedge.

 

Blue Cod - $45.00      DF  GFA

Your choice of tempura battered or pan-fried blue cod, lemon, tartare sauce.

Accompanied with fries and salad.

 

Wild Food Challenge Dish – Goat Rogan Josh - $39.00      GF

Wild goat shank slowly braised in a tomato based, aromatic spiced, garlic and ginger gravy.

Accompanied with fried garlic rice and fresh coriander leaves.

                                                                                                                                                         Beautifully paired with Monteiths Phoenix IPA

​

Pork Ribs - $45.00      DF  GFA

Tender marinated St. Louis pork Ribs.

Accompanied with seasoned potato wedges and a side of rib sauce.

Garnished with sesame seeds.

 

Warm Thai Venison Salad - $35.00      DF  GF

Bok choy, red onions, cucumber, gourmet potatoes, radish, cherry tomatoes and vermicelli noodles all tossed together in the wok to warm together, served with 150gm sliced venison striploin cooked medium rare, drizzled with honey soy sauce and finished with chilli oil.

 

Beef Wellington - $53.00

200-gram eye fillet steak and mushroom duxelles wrapped in a savory crepe and flaky puff pastry. Cooked medium-rare to medium.

Accompanied with parmesan mash, baby carrots and mushroom sauce.

Requires 40 minute cooking process.

 

Beef Fillet - $50.00      GF

250-gram Eye fillet steak cooked to your liking.

Accompanied with fries and salad.

Your choice of sauce: mushroom, peppercorn or garlic butter.

 

Mixed Meat Platter $80.00                                                       Lamb Rack Platter $50.00     GF

Crumbed chicken tenders x5                                                     Maple Lamb rack x6

Pork ribs x6                                                                                Parmesan mash

Maple Lamb rack single x4                                                        Seasonal vegetables

200g ribeye sliced x1                                                                  Mushroom sauce

Side of salad and fries

Rib sauce

​​