Chefs Weekly Creations

green lip NZ mussels, coated in a Thai green curry sauce

served with turkish bread

$25.00

thick ribbons of pasta

in a creamy sauce all tossed together

$24.00

crispy duck breast with a selection of salad greens, cranberries

& feta with balsamic dressing

$27.00

marinated lamb rump with garlic & rosemary

served with tabouli & lamb jus, topped with minted yoghurt

$32.00

freshly made paua fritters, served with bacon & salad

$30.00