Due to seasonal availability the below menu may vary. 

Starters

Goat cheese, garden preserved lemon and basil mousse, radish salsa, puff pastry

19

Home Grown tomatoes with local mozzarella, Horopito salt and roquette salad (GF)

18

Kimchi cashew cheese, capsicum coulis, green bean salad with crispy kale and pickles (V, GF)

18

Marinated tempeh and chai seeds caviar maki roll, avocado yuzu sauce (V, GF)

19

Mains

Local made fettucine in a watercress creamy sauce, sauteed homemade chorizo seitan and zucchini and sliced almonds (GF)

31

Roasted tofu with tomato and carrot kasundi, roasted pumpkin and beetroot in a kefir lime butter, black rice (V,GF)

29

Panfried Halloumi, spinach, herb roasted Portobello mushroom, cabbage pancake okomiyaki style, with mustard and black garlic hollandaise (GF) 

32

Roasted manuka smoked cauliflower, eggplant and edamame puree, carrot and zucchini pickles, capsicum coulis (V,GF)

29

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with tofu ricotta)

                                                                                                                                           22.50                                                             

Local blue cheese, pear, roquette, pine nuts and figs, cream base

25.50

~ Gluten free options available - $3 extra ~

Sides

Side salad (V, GF)

10

Garlic and seaweed home baked little baguette (V)

9

Roasted potatoes, sour cream and truffle oil (GF)

12

Desserts 

Saffron and orange blossom panna cotta, citrus salsa (V,GF)

14

Rose and raspberry Bavarios (V)

16

Chocolate fondant, boysenberry sorbet, cashew and blueberry creamy sauce

16

Trilogy of local sorbets (V,GF)

14

V: vegan,  GF: gluten free: