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“ True love is rare and tender. When you find it in a steak, hold on to it. Cheerish it, praise it. Thank you New York Grill.” 

- Craig Dalton -

MAIN MENU.

TO START.

Garlic Ciabatta (V)

Garlic butter

Marinated Olives and Feta (V) 

Mixed green and black olives

9

12

ENTREE.

Daily Oyster Selection 

Natural w/ mignonette

Buttermilk fried, bloody mary remoulade

Thermador, sauvignon blanc and gruyere

Ceaser Salad (VO)

Romain, crisp bacon, oven baked croutons, 63 soft poached egg, anchovy

Add house smoked chicken breast

Crispy Fried Calamari 

Fresh lemon, red and green sauce  

Cambridge Duck Live Parfait

Blood orange marmalade, thyme, brioche

Extra brioche

Tuna Tataki (GF)

Ginger and soy dressing, sesame aioli

Crab and Clam Fritter (GF)

Sweetcorn puree, celeriac slaw

Eye Fillet Carpaccio (GF) 

Grass fed Manawatu, black garlic, mixed leaves

New England Seafood Chowder

Medley of grilled seafood, garlic ciabatta slice

hlf

26

28

42

doz

52

56

84

20

+10

18

18

+3.5

20

21

22

25

 

RISOTTO & PASTA.

Free Range Chicken Al Fredo Tagliatelle

Garlic, parmesan, creamy white wine sauce  

Spaghetti Alla Puttanesca (VO)  

Capers, Chilli, Anchovy, olives, fresh tomato, EVO, oregano

29

28

FROM THE GRILL.

A great steak, like a great wine, requires time to prepare correctly. Please allow a minimum of 30 minutes for us to cook them, as they are rested for half their cooking time to increase tenderness. Please allow for longer if ordering well done or medium well done on our larger cuts. 

All our steaks are served with one complimentary sauce of your choice and are garnished with an onion puree, dusted with a burnt onion powder.

NZ PASTURE FED ANGUS.

New York Strip

Manawatu

Eye Fillet
Manawatu

300g

200g

37

39

SPECIALTY STEAKS.

Butter Aged Scotch Fillet

Wakanui, 90 days grain fed 

Dry Aged Prime Rib “OP Cut”

Manawatu, grass fed

Dry Aged Rump

Canterbury

Japanese A5 Wagyu Sirloin

Kagoshima grain fed

350g

+/- 500g

400g

+/- 300g

59

12/100g

45

85/100g

SHARING.

New York Mixed Grill (for 2 or 3) 

Scotch fillet, st louis pork ribs, chicken, lamb shoulder   

Delmonico Cut Angus T-Bone
Manawatu grain fed

The Butcher’s Block

Our chef’s choice of 3 premium cuts

 

+/- 1kg

110/160

 

10/100g

SQ

SAUCES & BUTTERS.

Porcini & Truffle Jus
Madagascan Green Pepper Sauce
Chimichurri 

Red Wine Jus

One complimentary w/ steak or $4

Garlic & Tarragon Butter
Truffle Butter

Café de Paris Butter

MAINS.

Charcoal Roasted Chicken (GF)

Half chicken, chicken gravy, saffron tabouleh 

Roasted Lamb Rump (GF)

Celeriac puree, ruby chard, salt baked beets and red wine jus

Line Caught Market Fish (GF)

Beurre blanc foam, zucchini noodle, crustacean oil  

St Louis Pork Ribs

½ Rack, sweet glaze, smoked green chilli slaw

29

34

37

36

BURGERS.

Wagyu Beef Burger

Provolone, kosher pickle, tomato relish, mustard, fries

New York and Beyond Burger (V)

Beyond burger, mushroom, truffle crème, tomato relish, pickle, fries

26

28

SIDES.

Steak House Fries (V GF)

Add parmesan and truffle

Broccoli (V GF)

Wasabi aioli, togarashi

Chargrill Root Vegetables (V GF)

Homemade lemon butter

Mac 'n Cheese (V)

Smoked cheddar, mozzarella 

Onion Rings (V)

Beer battered

Cauliflower Au Gratin (V GF)

Smoked cheddar


Buttery Mashed Potatoes (V GF)

Agria Potato

9

+2

9

10

 

11

 

9

10

9

SIDE SALADS.

Pear & Parmesan (V GF)     

Mixed leaves, EVO, cava rose vinegar

Iceberg Wedge (GF)

Blue cheese and avocado ranch, bacon, parmesan

Chop Salad (V GF)

Baby leaves, tomato, feta, spring onion, radish, mustard vinaigrette 

10

 

10

 

10

 

(Download a PDF of the Main Menu.​)