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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 -

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WHY WAIT A NEW YORK MINUTE? DELICIOUS AWAITS.

MAIN MENU

TO START.

Garlic Ciabatta (V)

Garlic butter

Marinated Olives and Feta (V) 

Mixed green and black olives

12

12

ENTREE.

Daily Oyster Selection 

Natural w/ mignonette

Buttermilk fried, bloody mary remoulade

Thermador, sauvignon blanc and gruyere

Ceasar Salad

Romain, crisp bacon, oven baked croutons, 63° soft

poached egg, anchovy

Add house smoked chicken breast

Crispy Fried Calamari 

Fresh lemon, tartare sauce

Available as a main

Cambridge Duck Liver Parfait

Berry coulis, thyme, brioche

Extra brioche

Tuna Tataki (GF)

Ginger and soy dressing, sesame aioli

Eye Fillet Carpaccio (GF) 

Grass fed Manawatu, black garlic, rocket

South Island Cold Smoked Salmon Salad (GF)

Dill mayonnaise, lemon wedge

hlf

30

32

46

doz

59

63

90

20

+10

20

29

19

+3.5

21

22

23

 

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 a roasted onion puree, dusted with a burnt onion powder.

NZ PASTURE FED ANGUS.

New York Strip

Manawatu

Eye Fillet
Manawatu

300g

200g

41

45

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

62

14 per 100g

49

95 per 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

The Butcher’s Block

Our chef’s choice of 3 premium cuts

 

+/- 500g

117/167

 

12 per 100g

125

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)

Vanilla carrot purée, silverbeet, potato au gratin,

jus - served medium rare. 

Line Caught Market Fish (GF)

Changes often to reflect the best of seasonality -

subject to availability. 

St Louis Pork Ribs

½ Rack, sweet glaze, smoked aioli slaw

32

44

 

43

 

39

BURGERS.

Wagyu Beef Burger

Cheese, pickle, tomato relish, mustard, fries

New York and Beyond Burger (V)

Vegetarian 'Beyond Burger', cheese, tomato

relish, pickle, fries

Buttermilk Chicken Burger
Smoked aioli slaw, fries
Add Hot Sauce

28

28

 

28

 

+2

SIDES.

Steak House Fries (V)

Add parmesan and truffle

Oven Baked Beetroot (V)

Feta, balsamic glaze

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

Broccolini (V GF)

Lemon butter, shaved almonds

10

+2

9

 

11

 

10

11

10

 

12

SIDE SALADS.

Rocket, Pear & Parmesan (V GF)     

EVOO, cava rose vinegar

Iceberg Wedge (GF)

Blue cheese and avocado ranch, bacon, parmesan

Chop Salad (V GF)

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

10

 

10

 

10

 

(Download a PDF of the Main Menu.​)

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