Lunch Menu

Marinated Kalamata olives & artichoke hearts (d,g,v) 9.5

Chicken liver pate on pumpernickel, black truffle 12

Little River "Wildfire" cheese, flat bread, chutney 30g 10

Caesar, Cos lettuce, croutons, anchovies, Grana Padano 14.5

Appleby salad, fancy local lettuce, toasted seeds, house dressing (g,d,v) 12.5

Add grilled chicken 5.5/ blackened fish 6.5

Soup of the day, your wait staff will advise 15.5

Piri piri squid, chickpea, coriander, cumin, tomato (g,d) 19.5

BBQ jerk pork belly, cos lettuce, smoked apple butter (g) 19.5

Goat cheese souffle, Autumn salad, walnuts, pear, honey & thyme dressing (g,v) 22.5

Rueben sandwich, Swiss cheese, pumpernickel, sauerkraut, corn beef & fries 21.5

Market fresh fish of the day: Pan-fried, Battered or Crumbed 35.5

Besan gnocchi, pea stock, pumpkin, balsamic mushrooms, spinach (g,d,v) 31.5

Sides

Breads, Kakariki olive oil, butter

House fries/ homemade tomato sauce (g,d,v) 10.5

Seasonal greens/ toasted almonds (g,v) 12.5

d-dairy free/ g-gluten free/ v-vegetarian