Al la Carte

Dinner menu entrée

Freshly shucked oysters natural or with raspberry balsamic verjus	3.5
Soup of the day	9.0
Duck liver parfait with toasted brioche and date relish	13.5
Pan seared haloumi cheese, candied orange with a beetroot and spanish onion salad	14.0
Wasabi pea crusted baby squid in a kataifi basket, horseradish cream and a micro herb salad	15.0
Tart of gorgonzola, beetroot and poached pear with a roquette and carrot salad with a whte wine and balsamic gastrique	16.0
Paprika smoked scallops with confit garlic and roast pumpkin salad	15.0
Wild mushroom tortellini with hazlnuts, roquette and a lightly truffled sage buerre noisette	15.0	25.0
House made bread and dips	12

Dinner menu mains

Roche Baron and roasted vegetable medley wrapped in filo on a base of zucchini cream	18.5
Cider battered fish with shoestring fries and housemade tartare	25.0
Morton Bay bug risotto with sundried tomatoes, red onion, chives and orange	28
Roasted chicken with apricots and honeyed walnuts wrapped in pancetta on roasted parsnips and tunnelled poached pears stuffed with Bulgarian fetta	27.0
Pomegranate and apple rolled pork belly with roasted garlic mash and jus	26.0
Rosemary and palm sugar smoked lamb rump with mustard cream Pommes Anna and jus	28.0
Seared Atlantic salmon fillet on kumara mash with white balsamic buttered caper berries	28.0
Roasted duck breast on an orange and herb bread cake with duck thigh coq au vin	34.0
Grain fed eye fillet with horseradish mash, caramelized onion and red wine jus	34.0
Rangers Valley sirloin on roasted chat potatoes with a port reduction jus and a mustard selection	39.0

Sides

Beans with garlic butter	8
Roquette and Parmesan salad	8
Shoe string fries served with aioli	8
Oven roasted Chat potatoes	8.0

Desserts

Sticky date pudding with honey roasted walnuts and Irish cream parfait	14.0
Glass chocolate tart with double dark Swiss chocolate ice cream and espresso ganache	14.0
Vanilla bean panna cotta with mandarin and cardamon compote	14.0
A selection of Calendar cheeses, 50 grams per serve, served with breads and accompaniments	14.0
Bread and butter pudding with vanilla bean ice cream, pashmak and berry compote

Lunch Menu

Available from 12-3pm Monday to Friday

Freshly shucked oysters natural or with raspberry balsamic verjus	3.5ea
Rosemary and orange marinated olives with sourdough baguette	8.0
Soup of the Day	9.0
Duck liver parfait with toasted brioche and date chutney	13.5
Pan seared haloumi cheese candied orange with a beetroot and spanish onion salad	14.0
Paprika smoked scallops with confit garlic and roast pumpkin salad	15.0
Wild mushroom tortellini with hazlenuts, roquette and a lightly truffled sage buerre noisette	15.0	25.0
Tart of gorgonzola, beetroot and poached pear with a roquette and carrot salad with a white wine and balsamic gastrique	16.0
Wasabi pea crusted baby squid in a kataifi basket, horseradish cream and a micro herb salad	15
Linguini with seared scallops, chilli, garlic and coriander	25.0
Cider battered market fish with shoestring fries and house made tartare	25.0
Risotto of honey baked pumpkin with beetroot, goats cheese and walnuts	26.0
Roasted chicken with apricots and honeyed walnuts wrapped in pancetta on roasted parsnips and tunnelled poached pears stuffed with Bulgarian fetta	27.0
Pomegranate and apple rolled pork belly with roasted garlic mash and jus	26.0
Seared Atlantic salmon fillet on kumara mash with white balsamic buttered caper berries	28.0
Grain fed eye fillet steak with horseradish mash, caramlized onion and a red wine jus	34.0
Rangers Valley sirloin on roasted chat potatoes with a port reduction jus and mustard selection	39.0

Kid's Menu

Kids meals are on us Sunday - Thursday.

Pasta with Napoli sauce and cheese	8.0
Cheese, ham and tomato melted on toast	8.0
Fish and chips with tomato sauce	10.0
Mini steak sandwhich with aioli and cheese, served with chips or salad	10.0