Rich, creamy, and full of tasty seafood. Served w buttered toast.

A fresh and soft, oven-baked pull apart loaf that can serve 2 to 4 people.

Salmon fillet seasoned seared and oven baked served with vermicelli rice noodles, bok choy, toasted sesame seeds and grilled lemon, glazed Teriyaki sauce and topped with crispy noodles.

200g homemade lamb burger patty on a toasted brioche burger bun. w lettuce, tomato, mint mayo, onion jam, and melted cheddar cheese. Served with chunky chips.

A confit of duck leg w spices, cooked in seasoned duck fat and a seared oven baked duck breast resting on parmesan mashed potato, beetroot confit, and seasonal vegetables. Topped w a sweet plum jus.

Three pieces of American style chicken w a crisp and spicy coating w salad greens and mashed potatoes. Topped w our own secret gravy.

Rich and tender beef cheeks slowly braised in a Tawny port wine and redcurrant stock, reduced into a jus and served on parmesan mashed potato, carrots and red onion. Garnished w cherry tomatoes and kumara crisps.

Chicken breast wrapped in streaky bacon then rubbed with a southwest seasoning, stuffed with jalapeños, lemon zest, garlic, grated cheddar and cream cheese and served atop of seasoned and roasted kumara, served a mango and chilli salsa.

Pork shoulder oven roasted and served with a medley of roast vegetables topped with a rich flavoured gravy crackling and apple sauce.

A vegetable dish with chickpeas, cauliflower, onion, spinach tomato, ginger, garlic, lemon, garam masala and curry spices. Served in a tagine dish to keep it hot with steamed jasmine rice and a side of poppadum.

A grilled sourdough bun with garlic butter, aioli and Smokey BBQ sauce. Grilled 180-gram beef patty with cheese, bacon, egg, beetroot, red onion, lettuce and tomato. Served with steak fries.