MAIN MENU.

TO START.

Garlic Ciabatta (V)

Garlic butter

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Marinated Olives and Feta (V) 

Mixed green and black olives

9

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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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Ceaser Salad (VO)

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, red and green sauce  

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Cambridge Duck Live Parfait

Blood orange marmalade, thyme, brioche

Extra brioche

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Tuna Tataki (GF)

Ginger and soy dressing, sesame aioli

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Crab and Clam Fritter (GF)

Sweetcorn puree, celeriac slaw

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Eye Fillet Carpaccio (GF) 

Grass fed Manawatu, black garlic, mixed leaves

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New England Seafood Chowder

Medley of grilled seafood, garlic ciabatta slice

hlf

26

28

42​

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doz

52

56

84

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20​

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+10

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18

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18

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+3.5

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20

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21

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22

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25

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 an 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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37

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39

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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59

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12/100g​

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45

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85/100g

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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 grain fed

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The Butcher’s Block

Our chef’s choice of 3 premium cuts

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+/- 1kg​

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110/160

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10/100g

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SQ

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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)

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

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Line Caught Market Fish (GF)

Beurre blanc foam, zucchini noodle, crustacean oil  

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St Louis Pork Ribs

½ Rack, sweet glaze, smoked green chilli slaw

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29

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34

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37

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36

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BURGERS.

Wagyu Beef Burger

Provolone, kosher pickle, tomato relish, mustard, fries

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New York and Beyond Burger (V)

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

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26

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28

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SIDES.

Steak House Fries (V GF)

Add parmesan and truffle

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Broccoli (V GF)

Wasabi aioli, togarashi

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Chargrill Root Vegetables (V GF)

Homemade lemon butter

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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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9

+2

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9

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10

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11

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9

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10

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9​

SIDE SALADS.

Pear & Parmesan (V GF)     

Mixed leaves, EVO, 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, mustard vinaigrette 

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10

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10

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10

(Download a PDF of the Main Menu.​)