“ 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
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Marinated Olives and Feta (V)
Mixed green and black olives
12
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12​
ENTREE.
Daily Oyster Selection
Natural w/ mignonette
Buttermilk fried, bloody mary remoulade
Thermador, sauvignon blanc and gruyere
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Ceasar Salad
Romain, crisp bacon, oven baked croutons, 63° soft
poached egg, anchovy
Add house smoked chicken breast
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Crispy Fried Calamari
Fresh lemon, tartare sauce
Available as a main
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Cambridge Duck Liver Parfait
Berry coulis, thyme, brioche
Extra brioche
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Tuna Tataki (GF)
Ginger and soy dressing, sesame aioli
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Eye Fillet Carpaccio (GF)
Grass fed Manawatu, black garlic, rocket
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South Island Cold Smoked Salmon Salad (GF)
Dill mayonnaise, lemon wedge
hlf
30
32
46​
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​
doz
59
63
90
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20​
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+10
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20
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29
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19
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+3.5
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21
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22
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23
RISOTTO & PASTA.
Free Range Chicken Al Fredo Tagliatelle
Garlic, parmesan, creamy white wine sauce
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Spaghetti Alla Puttanesca (VO)
Capers, Chilli, Anchovy, olives, fresh tomato, EVO, oregano
29
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28
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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
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Eye Fillet
Manawatu
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300g​​
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200g
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41
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45
SPECIALTY STEAKS.
Butter Aged Scotch Fillet
Wakanui, 90 days grain fed
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Dry Aged Prime Rib “OP Cut”
Manawatu, grass fed
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Dry Aged Rump
Canterbury
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Japanese A5 Wagyu Sirloin
Kagoshima grain fed
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350g​
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+/- 500g
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400g
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+/- 300g
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62
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14 per 100g​
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49
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95 per 100g
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SHARING.
New York Mixed Grill (for 2 or 3)
Scotch fillet, st louis pork ribs, chicken, lamb shoulder
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Delmonico Cut Angus T-Bone
Manawatu
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The Butcher’s Block
Our chef’s choice of 3 premium cuts
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​
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+/- 500g​
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117/167
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12 per 100g
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125
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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
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MAINS.
Charcoal Roasted Chicken (GF)
Half chicken, chicken gravy, saffron tabouleh
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Roasted Lamb Rump (GF)
Vanilla carrot purée, silverbeet, potato au gratin,
jus - served medium rare.
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Line Caught Market Fish (GF)
Changes often to reflect the best of seasonality -
subject to availability.
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St Louis Pork Ribs
½ Rack, sweet glaze, smoked aioli slaw
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32
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44
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43​
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39
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BURGERS.
Wagyu Beef Burger
Cheese, pickle, tomato relish, mustard, fries
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New York and Beyond Burger (V)
Vegetarian 'Beyond Burger', cheese, tomato
relish, pickle, fries
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Buttermilk Chicken Burger
Smoked aioli slaw, fries
Add Hot Sauce
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28
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28
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​
28
+2
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SIDES.
Steak House Fries (V)
Add parmesan and truffle
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Oven Baked Beetroot (V)
Feta, balsamic glaze
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Mac 'n Cheese (V)
Smoked cheddar, mozzarella
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Onion Rings (V)
Beer battered
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Cauliflower Au Gratin (V GF)
Smoked cheddar
Buttery Mashed Potatoes (V GF)
Agria Potato
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Broccolini (V GF)
Lemon butter, shaved almonds
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10
+2
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9
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11
​
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10
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11
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10​
​
12
SIDE SALADS.
Rocket, Pear & Parmesan (V GF)
EVOO, cava rose vinegar
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Iceberg Wedge (GF)
Blue cheese and avocado ranch, bacon, parmesan
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Chop Salad (V GF)
Baby leaves, tomato, feta, spring onion, radish, vinaigrette
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10
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10
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10
(Download a PDF of the Main Menu.​)