With a thyme butter crust, served with sweet and sour fruit chutney, toasted breads, and crackers.

Flame grilled sirloin steak on toast with BBQ sauce, gherkins, tomato spiced onions, and Swiss cheese. Served with fries.

Flame-grilled 300gm ribeye steak to your liking served with seasonal roast vegetables, classic mushroom jus and bloody Mary butter.

Bourbon BBQ beef strips tossed in mixed beans, pickled cucumber, mesclun, feta crumbs, carrot crisps, and balsamic caviar.

Akaroa salmon croquettes blended with crab meat and infused with Mexican spices served on warm quinoa, pea, and asparagus salad with wholegrain mustard cream sauce and balsamic caviar.

Rice floured and fried eggplant layered with semi-fried tomato, vegan mozzarella, and vegan parmesan cheese baked in the oven and served with crackers and balsamic reduction drizzle

1950's old favourite rich creamy tomato gravy cooked with classic chicken tikka pieces served with steamed rice and naan bread.

Beer-battered market fish of the day served with fries, house-made tartare sauce, and fresh salad.

Fries with bacon, cheese, sour cream, and tomato salsa.

Ciabatta bread rusted with roasted garlic and goats cheese and finished with a drizzle of tomato salsa.

Gremolata prawn cutlets and bacon tossed in fettuccine with a rich and creamy butter and parmesan sauce. Served with garlic toast.

W aioli and tomato sauce.

Served on a bed of masala mashed potatoes with sweet yoghurt, tangy tamarind, and mint chutney.

Brandy-soaked date pudding infused in butterscotch sauce, shaved honey comb, and vanilla ice cream.