| Starters |
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| Fresh Homemade Focaccia Bread (V) |
Served with Red Onion Marmalade and a Spiced Butter
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| Entrées |
|
Inarizuchi Pockets (GF) (V) (DF)
|
Soya Bean Curd Parcels, Stuffed with Sweet Rice, Red Pepper and Spring Onion. Served on a Julienne of Garden Salad and Vegetables, Sweet Chilli and Kikkoman Sauce.
|
| Mediterranean Style Lamb Salad (GF) |
Tender NZ Lamb on Salad with a Tangy Dressing and Fried Haloumi Cheese
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| Mains |
|
Spiced & Crispy Skinned Salmon
|
Succulent Fillet of Salmon very lightly spiced and Served with a Baby Spinach Salad, Gourmet Potatoes and a Rich Red Capsicum Dressing
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Pan Fried Chicken Breast (GF)
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Moist Chicken Breast Stuffed with Chorizo Sausage and Mushrooms Served with a Wam Orzo & Basil Pesto, Sun dried Tomatoes, Medley of Summer Vegetables and a Rich Demi Glaze
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NZ Ribeye Steak (GF) (DF)
|
Medium Rare Steak on Garlic Crushed Potatoes and a Medley of Summer Vegetables and Red Wine Jus
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| Vegetarian Gourmet Vol-A Vent (V) |
Roasted Seasonal Vegetables in a Large Puff Pastry Vol-A Vent, Served with Suate Mushrooms, Crushed Potatoes and Olive and Balsamic Dressing
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Desserts
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| Brandy Snap Basket of Fruits (V) |
A Crispy Brandy Snap Basket Loaded with Seasonal Fruits, Chantilly Cream and a Sweet Fruit Coolis |
|
Bailey's Mousse (V)
|
A Rich Chocolate and Bailey's Mousse Served over Marinated Berries
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(GF) Gluten Free, (V) Vegetarian, (DF) Dairy Free
FOR MULTI-PASS SPECIALS CLICK HERE