Menu
Seasonal Soup 12 small 15 large
with grilled bread
Pâté and Rillettes 19
chicken liver pâté and duck rillettes, red onion marmalade, mustard relish and grilled bread
French Dip 18.50
caramelized onion and pear roasted pork,
thinly sliced on a toasted baguette
with gruyere cheese served with au jus
and sautéed Biemond’s potatoes
Soup n’ Sandwich 17.50
toasted pork and gruyere cheese mini baguette
with a bowl of seasonal soup
Citrus Prawn Salad 19.50
garlic prawns with citrus segments
and fresh salad greens
Beetroot Salad 17
roasted beetroot, balsamic glaze,
salad greens and
Kapiti Sainte Maure goat cheese crositni
French Toast 17
Speargrass honey walnut bread with Butcher’s Hook bacon, cinnamon apples and maple syrup
B.L.T 17
Butcher’s streaky bacon, lettuce and
sliced tomato on toasted ciabatta
with stone fruit chutney and sautéed potatoes
Eggs Benedict 17
Butcher’s Hook bacon, two poached eggs, hollandaise sauce on toasted ciabatta
Open-faced Chicken Caesar Sandwich 19.50
grilled chicken breast, streaky bacon, toasted ciabatta, aioli and salad greens
Mushroom Tart 18
portobello mushroom and Whitestone Windsor blue tart with a pear and apple salad
walnut vinaigrette
Carbonara Pasta 24
Butcher’s bacon and chicken penne pasta
with a creamy parmesan sauce
BBQ Pork Ribs 25 ½ rack or 35 full
dry rubbed then braised and smothered
in stone fruit BBQ sauce served with
crispy potatoes and green salad
Sides
homemade garlic bread 7
fresh garden salad, balsamic vinaigrette 6
sautéed Biemond’s red skinned crispy potatoes 8
homemade bread and dips 9
balsamic syrup, olive oil, red onion marmalade
and hazelnut dukkah
Desserts
Flourless Chocolate Cake 11
strawberry glaze and vanilla bean ice cream
Fruit Crumble 10
baked to order with local fruit, topped with crispy oat crumble and vanilla bean ice cream
Crème Brulee 11
Please advise staff if you have any food allergies
children’s menu available
Selection of Slices, Cookies
and Muffins also available
Dinner Menu Available;
Friday, Saturday and Sunday Evenings
