• A Bread Selection
    Freshly baked selection of local breads with three spreads - made daily.
    GF option available
  • Baked Pull-Apart Loaf
    Fresh and soft, oven-baked loaf (easily enough for two) served with a garlic spread.
  • Baked Mini Loaf
    Smaller than the pull apart loaf, heated in the oven and served with garlic butter or one of the spreads from the bread selection.
  • Seafood Chowder
    Rich & creamy. Piping hot. Chocker full of tasty seafood. Served with warm buttered toast.
  • Soup of the day
    Something special made daily to capture your interest and tempt your adventurous spirit. Served with warm buttered toast.
  • Pork Belly
    Tender pork pieces marinated and then baked with a sticky five-spice glaze. Complemented with crunchy crackling and a refreshing berry coulis.
    GF option available
  • Salt n Pepper Squid
    Tender, crispy squid, dusted in salt and cracked black pepper and flash fried. Served with a salad garnish and a refreshing Thai-style dipping sauce.
  • Beer-battered Sweet Breads
    Lamb sweet breads seasoned with a mild spice rub and then coated with our beer batter and served with a sweet plum and berry dipping sauce.
  • Scallops Wrapped in Pancetta Bacon
    Seasoned scallops wrapped in pancetta, pan seared with olive oil ,thyme and lemon grass. Served on cauliflower puree with salad garnish and finished with micro greens.
  • Pulled Pork Ravioli
    Ravioli stuffed with pulled pork infused with Asian flavours, cooked with nut brown butter and pine nuts. Finished with balsamic reduction, cherry tomatoes and feta cheese.
  • Bruschetta Ratatoulille
    Toasted ciabatta bread with roast garlic, topped with courgette, eggplant, tomatoes, smoked mushroom and peppers, vintage cheddar cheese and drizzled with extra virgin olive oil infused with truffle.
  • Thai Prawn Skewers
    6 large prawns seared with our Thai sauce served with steamed jasmine rice.
  • Kapiti Ramara Salad
    Crumbed pieces of Kapiti's award winning Ramara cheese, fried and served with a seasonal fruit and rocket salad, drizzled with sweet honey and beetroot dressing, surrounded by a herb oil and balsamic reduction.
  • Warm Chicken Salad
    Seasoned chicken breast dusted with polenta served on salad greens with sliced avocado, fresh vine tomato, brie, roasted cashews, crispy bacon and finished with a raspberry vinaigrette.
  • Vietnamese Pork Salad
    Slivers of pork tossed through with cucumber, red onions, chinese cabbage, carrots, sesame seeds, chilli, fresh coriander and an Asian style dressing.
  • Seafood Salad
    A selection of pan seared scallops, prawns, smoked salmon and little roast potatoes tossed with mixed salad greens and finished with our home made Thai dressing.
Pasta, Rice & Pie
  • Lamb Pot Pie
    Sweet lamb and onion and rich red wine jus baked in a pot with puff pastry topped with onion rings and served with a medley of vegetables.
  • Smoked Chicken & Asparagus Risotto
    Our house smoked chicken, pan seared with a creamy saffron and asparagus risotto and topped with freshly ground cracked pepper and feta cheese.
  • Prawn & Pappardelle Pasta
    Pappardelle pasta with prawn cutlets in a creamy roast garlic, lime and dill sauce topped with parmesan cheese, caramelised lemon, freshly chopped Italian parsley and garnished seared tomatoes.
  • Chicken Sandwich on Sourdough
    Toasted and buttered sourdough bread with a creamy garlic aioli. Served with grilled chicken, bacon, sweet tomato, cucumber, cottage cheese, salad greens and accompanied with beer battered fries.
    GF option available
  • Lamb Burger
    250g homemade lamb burger pattie served on a toasted brioche burger bun wit lettuce, tomato, mint mayo, onion jam, and melted cheeses, served with chunky chips.
From the Sea
  • Salmon Fillet
    Pan fried to crisp the skin then oven baked with garlic tomato butter and served on boulangere potato, bok choy, crème fraiche and chive on chilli jam and drizzled with extra virgin oil
  • Beer Battered Blue Cod
    Fresh from Foveaux Strait and into a light beer batter and fried to crisp and golden. Served with tartare sauce, salad and beer battered fries.
  • Pan Fried Blue Cod
    Fresh fillet dusted in flour and pan fried in butter and olive oil. Served with boulangere potatoes, a fresh seasonal salad garnish and tomato and capsicum salsa.
    GF option available
  • Feature Blackboard Fish
    Your waiter will present a blackboard menu of the best seafood we can find for today. Our aim is to offer you a real treat by preparing a dish with some flair and innovation.
From the Butcher's Block
  • Hereford Eye Fillet
    250 grams of prime Hereford beef, wrapped in streaky bacon on creamy mashed potatoes with beetroot confit, wilted spinach, portobello mushrooms and topped with rich shiraz reduction.
    GF option available
  • Hereford Prime Ribeye
    250 gram ribeye steak, cooked exactly how you like it and served resting on potato and courgette rosti and medley of seasonal vegetables.
    GF option available
  • Sizzler
    400 grams of prime rump topped with red onion relish and delivered to your table on a smoking-hot sizzle platter. Many steak lovers believe rump is one of the tastiest cuts on offer and we tend to agree. Served with sides of fries and salad.
    GF option available
  • Surf n Turf
    It doesn’t get better than this. 250 grams of prime Hereford ribeye, with scallops, prawn cutlets and scampi resting on duchess potatoes and a medley of seasonal vegetables.
    GF option available
  • Beefalo Sirloin
    Beefalo is produced here in Southland at Isla Bank by Netherton Farm. It is a hybrid mix of Beef Cattle and Bison, voted one of the best steaks in America. It is new to New Zealand and only a limited number of animals are available each month. A 200 gram beefalo sirloin steak seasoned with a herb oil and cooked to medium rare. Served on polenta chips, topped with mushroom butter, grilled tomato, courgette and red wine jus.
    GF option available
Farm Gate Favourites
  • Duck Two Ways
    A confit of duck leg rubbed with a five spice mix, cooked in seasoned duck fat and served on a parmesan style mash, beetroot confit and a seared oven baked duck breast. Served with a medley of seasonal vegetables and a sweet plum jus.
  • Southern Fried Chicken
    Three unapologetically lip-smacking pieces of American style chicken with a crisp and spicy coating served with salad greens and mashed potatoes and our own secret gravy.
  • Honey and Walnut Chicken Breast
    Tender basted chicken breast stuffed with a walnut and cream cheese filling and served on an oven baked polenta cake and wilted spinach, topped with a creamed honey and walnut sauce.
    $29.50 (or $38.90 for double breast)
  • Goat Shank
    Chevon goat shank marinated and braised with dark ale beer and fresh rosemary. Served with parmesan mashed potatoes and a medley of seasonal vegetables.
  • Beef Cheeks
    Rich and tender beef cheeks slowly braised in a port wine and redcurrant stock. Stock is turned into a jus and served on creamy mash potato and a selection of seasonal root vegetables.
  • Denver Leg Venison
    200g of prime Denver Leg cooked rare to medium rare and served on pressed kumara bake, wilted spinach, Portobello mushroom and chocolate jus.
    GF option available
  • Pork Cutlet
    Succulent and tender pork cutlet seasoned and oven baked resting on a red wine jus, gourmet potatoes and a braised cabbage parcel. Topped with our own homemade cider chutney.
  • Prosciutto Wrapped Leg of Hare
    Wild hare from the Milford Sounds - this dish is absolutely delicious. A tender leg full of flavour that is wrapped with prosciutto and then slowly braised. Served with 'melt in the mouth' blue cheese dumplings, creamy artichoke and parmesan cheese risotto and red wine and mushroom ragout.
  • Chevon Goat Loin
    From the heart of Central Otago and mountainous region of New Zealand, Shingle Creek Chevon is bred to produce top quality, tender, juicy flavourful meats. Rich in protein, low in fat and cholesterol. This is Boer goat, originally a breed from South Africa. A backstrap loin rubbed with Moroccan spice and grilled to medium rare. Served with a fruity warm pearl barley base and topped with a tzatziki sauce.
  • Vegetable Stack
    For the vegetarian, a stuffed capsicum with brown rice, butterbeans, corn, peas and cashew nuts resting on portobello mushroom and kumara cake topped with wilted spinach and tangy tomato sauce.
  • 4-Cutlet Rack of Lamb
    New Zealand rack of lamb, sliced into cutlets, each coated in herb crumb, oven baked and served on parsnip and swede mash, courgette ribbons and red wine jus.
  • Lime and Lemongrass Crème Brulee
    A novel take on a classic. Exceptional fresh flavours to finish your meal. Served with chantilly cream inside a brandy snap basket.
    GF option available
  • Baked Alaska
    Defying all logic, this show stopping dessert will certainly impress. Baked meringue surrounding a raspberry sorbet and chocolate sponge cake. Served with berry coulis and chantilly cream.
  • Eton Mess
    This English dessert is a scrumptious, indulgent, sticky mess of crunchy meringue, tart berries, zingy lemon and rich sweet cream served over vanilla bean ice cream and garnished with homemade biscotti.
  • Raspberry and White Chocolate Mudcake
    This cake is rich, sweet, moist and totally addictive. Served warm with white chocolate ganache, raspberry sorbet and lashes of Chantilly cream.
    GF option available
  • Bourbon & Coke Chocolate Brownie
    A gooey chocolate brownie infused with a bourbon and coke syrup, heated and served with cola ice cream and Chantilly cream.
  • Vanilla Bean Panna Cotta
    An old favourite Italian 'cooked cream' dessert. Vanilla bean panna cotta with a balsamic strawberry compote, that's a little sweet and a little sour. Served with a homemade sugar biscuit.
    GF option available
  • Salted Banoffee Pie
    Modern twist on a classic. Spiced biscuit base topped with salted caramel, banana marmalade, mascarpone cream and banana chip praline. Served with a scoop of vanilla bean ice cream.
  • Malted Butterscotch Ice Cream Trio
    A classic dessert for all ages with a little twist!!! Three delicious ice cream flavours served on a homemade vanilla biscuit basket topped with malted butterscotch sauce, Chantilly cream and nut brittle.
    GF option available
  • Cheese and Crackers Platter
    A perfect way to finish a great dinner. A selection of three cheeses - hard, soft and blue with fruit chutney and crackers.