Menu
Sliced squid tube, marinated and dusted in a lemon pepper flour, then fried. Served on a small salad with bok choy, cabbage, julienne of carrot, cucumber, fresh coriander and mint, finished with our spicy Thai dressing.
New Zealand lamb sweet breads seasoned with a herb and spice rub and then coated with our beer batter. Served with sweet plum and berry sauce, dried shallots and micro greens.
Tender pork pieces marinated then baked with a sticky five-spice glaze. Complemented with crunchy crackling and a refreshing berry coulis. (GF option available)
Chinese style dumplings with pulled pork, bok choy, cabbage, ginger, spring onions and some great Asian infused flavours. Poached in stock and served with a sesame and chilli style dipping sauce.
Crispy Korean spiced fried chicken served on folded bao buns with Chinese cabbage, pickled red onion, carrot, cucumber, fried shallots and kewpie mayonnaise.
Grilled kumara topped with red onion, peppers, avocado, cherry tomatoes, micro greens, extra virgin olive oil, fresh basil and finished with a drizzle of balsamic glaze. (GF option available)
Crisp Korean spiced fried chicken served on salad greens with freshly sliced avocado, tomatoes, brie cheese, oven baked bacon and cashew nuts seasoned and roasted with olive oil. Finished with our own house made vinaigrette.
Linguine pasta tossed with house-smoked chicken breast, sliced mushroom, crisp bacon, onion, chicken veloute, cream and sherry wine. Topped with parmesan cheese and a slice of garlic bread
Sweet lamb and onion with rich red wine jus, baked in a mini hot pot with puff pastry. Topped with onion rings and served with a medley of vegetables. (GF option available)
200g homemade lamb burger patty served on a toasted brioche burger bun. Filled with lettuce, tomato, mint mayo, onion jam and melted tasty cheese. Served with chunky chips.
Black bean vegetarian pattie with mesclun, vegan aioli, tomato, red onion, Portobello mushroom, beetroot confit and pea pesto. Served on a toasted bun with chunky chips.
Garlic and fresh herb roasted pumpkin, kumara, potato, green beans, beetroot, red onion and capsicum. Topped with fresh mint yoghurt, dukkah and balsamic glaze.
Chickpeas, cauliflower, onion, spinach, ginger, garlic, lemon and in a tomato and garam masala curry sauce. Served in a tagine dish with steamed jasmine rice and a side of poppadum.
Your server will inform you of the best seafood we can find for you today. Our aim is to offer you a real treat by preparing a dish with some flair and innovation.
Seared salmon fillet served on vermicelli rice noodles and bok choy topped with toasted sesame seeds, grilled lemon, crispy noodles and Teriyaki sauce. GF
Fresh from Foveaux Strait and into a light beer batter then fried to crisp and golden. Served with tartare sauce, garden salad and beer batter fries.
Lightly dusted with seasoned flour, pan-fried with canola oil and a little butter. Served on boulangère pressed potato, romesco sauce, broccolini and lemon. (GF option available)
Not all steaks are equal but we do everything we can to make sure that ours are among the best. We understand that good things take time so all our beef is aged a minimum of 21 days to ensure the best flavour and tenderness – no short cuts here. The Butcher’s Block is about tasting great beef and in this case Hereford and most of it is from Southland. We hope you enjoy the great taste of our authentic southern steaks.
200g Hereford beef fillet, wrapped in streaky bacon served on creamy parmesan mashed potatoes with beetroot confit, wilted spinach, Portobello mushrooms and topped with rich Shiraz jus. (GF)
250g NZ grass fed Ribeye cooked to your liking, topped with a sweet red onion jam. Delivered on a hot iron sizzling platter still cooking on the way out to your table. Served with a side of fries and garden salad. (GF)
NZ fresh bone in pork belly twice cooked in Asian spice, fresh seasonal greens on Parmesan mashed potatoes, finished with a pineapple and apple salsa. (GF)
Rack of lamb rubbed with fresh rosemary, thyme and garlic cloves, cooked to medium rare. Served with a pressed potato, bacon and cabbage parcel and herb jus. (GF)
Make your steaks a surf ’n’ turf by adding grilled prawns
Creamy mushroom and bacon -GF Green peppercorn and brandy - GF Sweet plum jus - GF Red wine jus - GF
A confit of duck leg rubbed with spices, cooked in seasoned duck fat and a seared oven baked duck breast resting on parmesan-mashed potato, beetroot confit and a medley of seasonal vegetables with a sweet plum jus. (GF)
Three unapologetically lip-smacking pieces of American style chicken with a crisp and spicy coating served with salad greens, mashed potatoes and our own secret gravy.
Chicken breast wrapped in streaky bacon then rubbed with a southwest seasoning, stuffed with jalapenos, lemon zest, garlic, grated cheddar and cream cheese. Served atop of seasoned roast kumara and topped with a mango and chilli salsa.
Rich and tender beef cheeks slowly braised in a tawny port wine and redcurrant stock then reduced into a jus. Served on parmesan mashed potato, carrots, red onion and garnished with cherry tomatoes and kumara crisps. (GF)
Creamy mushroom and bacon -GF Green peppercorn and brandy - GF Sweet plum jus - GF Red wine jus - GF
Wild hare from the Milford Sounds - this dish is delicious. A leg full of flavour slowly braised then wrapped with pancetta. Served with sundried tomato and parmesan cheese risotto and a rich red wine, tomato and mushroom ragout.
Chevon goat shank marinated and braised with dark ale beer and fresh rosemary for a great flavour. Served on orange and red kumara mash, broccoli and garnished with shaved kumara chips. (GF)
Pork belly with apple cider, mustard, star anise and cinnamon. Oven braised and served with reduced cooking sauce, apple chutney, broccoli florets and parsnip puree. Topped with seasoned crackling. (GF)
Sourced in the remote native areas of the South Island by ‘Fare Game’ - a local game meat supplier. Tender venison loin cooked to medium rare. Served on kumara mash with wilted spinach and cherry tomatoes, topped with tomato, basil, butter infused jus and crunchy fried shallots. (GF)
Beer Battered Fries, Homemade Chunky Fries, Medley of Vegetables
Side of Eggs
Fries, Creamy Parmesan Mashed Potato, Fresh Garden Salad, Sautéed Mushrooms, Battered Onion Rings
A novel take on a classic. Exceptional fresh flavours to finish your meal, served with chantilly cream inside a brandy snap crisp.
It is all about banana and caramel cheesecake with a difference. Served in a jar layered with crushed vanilla biscuits, banana infused cream cheese, homemade caramel and chantilly cream. Topped with vanilla bean ice cream and banana chips.
A rich chili chocolate tart with a sea salt and malt biscuit base. Served with deep fried ice cream coated in cinnamon and cornflakes, finished with chantilly cream and chili honey cornflake clusters.
Bolinhos de Chuva In Brazil, they call them raindrops for their shape. Served in a basket, hot, coated in sugar and cinnamon, with raspberry jam and chocolate ganache dipping sauce, finished with chantilly cream.
This English dessert is a scrumptious, indulgent and a sticky mess of crunchy meringue, tart berries with lemon zing and chantilly cream. Served over vanilla bean ice cream and garnished with our lemon GF short bread. (GF)
This cake is rich, sweet, moist and very addictive. Served warm with white chocolate ganache, raspberry sorbet and lashes of chantilly cream.
Yes, it’s vegan. Baked apple packed with a cinnamon infused sweet and crunchy filling made with walnuts, sultanas, raw sugar and aromatics spices. Served with miso caramel sauce and dairy free vanilla ice cream.
A classic dessert for all ages with a little twist!!! Three delicious ice cream flavours (changes daily) served on a homemade vanilla biscuit basket topped with a miso caramel sauce, salted hokey pokey and chantilly cream.
Vegan vanilla ice cream sundae available.
Cnr St Andrew and Sydney Streets, Invercargill
Ph: (03) 217 1980
Email: info@thesaucychef.co.nz
Opening Hours:
4.30pm – 9.30pm Monday to Thursday
4.30pm – 10pm Friday and Saturday