FIORDLAND WILD VENISON

Venison carpaccio thinly sliced & served with shaved parmesan, crispy capers, aioli & greens. $22 GF

BREADS & DIPS

A selection of breads & homemade dips. $17 V

SOUP OF THE DAY

Your server will inform you of today’s tasty treat. $18 V

GOATS CHEESE PROFITEROLES

Savoury profiteroles stuffed with aromatic whipped feta then drizzled with honey. $19 V

DUCK LIVER PATE

Smooth & creamy duck liver pate served with tangy fruit chutney & rye crostini. $21

MEDITERRANEAN SALAD

Salad greens, tomatoes, cucumber, olives, croutons, feta & Redcliff house dressing. $18 V

MAIN FARE

WILD VENISON OSSO BUCO

Slow-cooked osso buco with creamy mash, tomato mirepoix ragout & garden peas. $44

NZ SALMON

Served with ricotta & spinach stuffed crepes & topped 

with beurre blanc sauce. $48

BEEF RIBEYE STEAK

Ribeye steak cooked to your liking served with twice-cooked potatoes, garlic & chilli portobello mushrooms & greens topped with chimichurri & jus. $55 GF

BLUE COD

Served with crushed mascarpone potatoes & seasonal vegetables topped with beurre blanc sauce. $49 GF

SLOW ROASTED PORK BELLY

Served on top of roast kumara & pumpkin salad with spinach, walnuts & aioli topped with pear puree. $46 GF/ DF

VEGETARIAN OF THE DAY

Chef’s daily creation with ingredients from the Redcliff garden. $38