Evening Dining

Starters

Fresh Bread Loaf

9.50

served warm, stuffed with harissa butter

Zany Zeus Pan-Fried Haloumi

14

on green lentil purée with pickled beetroot and microgreens (gf)

Duck Liver Pate

14.50

with beer and pear chutney and toasted baguette

House-Cured Salmon Gravlax

14.50

with horseradish potatoes and salsa verde (gf)

Salt and Pepper Squid

16

with Asian slaw, chilli honey and spiced nuts (gf)

Deli Plate

15

with cured meats, gherkin relish and toasted sourdough

Mains

Mushroom Risotto

24

with rocket, goats cheese, Portobello mushrooms and horseradish gremolata (gf)

Pumpkin, Chickpea and Date Tagine

27

with Portobello mushrooms and smoked yoghurt (gf)

Roasted Chicken Supreme

29

on a smoked corn, bacon and fennel risotto with watercress pesto (gf)

Pan-Fried Market Fish

30

on a warm salad of potato, olives and chorizo in a smoky tomato and chilli sauce, grilled mussels and saffron aioli (gf)

Paprika-Rubbed Lamb Rump

32

on a warm bulgur wheat salad with chorizo, tomato, chilli, herbs and minted yoghurt

Pan-Roasted Venison

34

with truffled potato puree, sauteed kale, roasted Portobello mushrooms, parmesan crisps and red-wine jus (gf)

Braised Pork Belly

29.50

grilled and served with white bean puree, sautéed kale, roast parsnip, pickled fennel and cider jus (gf)

Ribeye Steak

34

250g aged Ribeye with truffle polenta chips, mixed green salad, chimichurri butter and red-wine jus (gf)

Braised Beef

30

on kumara mash with sautéed kale and red wine braising sauce (gf)

*Evening Sides

6.50

hand-cut chips with rosemary salt | truffled polenta chips | kumara mash | mixed green salad | roasted vegetables | (gf) bulgur salad