Dinner Menu

V: Vegetarian GF: Gluten free  Vegan options available by request

STARTERS

Ciabatta garlic bread -Handmade ciabatta with garlic herb butter V 8
Ohakune carrot hummus – Served with corn tortilla chips GF V* 10
Margherita pizza bread – Mini pizza base with fresh Clevedon buffalo mozzarella basil and tomato V 12
Haloumi & quinoa salad – Soy & chilli marinated haloumi with quinoa, radish, cress and fresh orange  GF V* 16
Salmon ceviche – NZ King salmon marinated with pineapple, spring onion, fresh chilli, cucumber, coriander and tostadas GF 18
Pork belly sliders – Crispy pork belly with hoisin mayo and pickled cabbage 20
Cajun fish sliders – Pan fried cajun fish with slaw and caper lime mayo 20
Powderkeg platter – A selection of gourmet cold cut meats, olives, cheese, bread and dips 36

MAIN COURSE

250g Scotch fillet – Taupo scotch fillet served with herb roasted Ohakune potatoes and onion rings topped with demi glace and blue cheese crème fraîche 34
Tomato tagliatelle – Fresh pasta tossed with heirloom tomatoes, seasonal greens, herb oil and topped with feta and toasted walnuts V 24
Market fish – Fresh pan fried fish with wakame seaweed, seasonal greens, miso and furikake GF 34
Taupo lamb rump – Sous vide lamb rump served medium with seasonal greens, saffron potatoes and green pea Salsa Verde GF 34
Louisiana cut pork ribs – Southern style roasted pork ribs with  housemade bbq sauce and toasted sesame seeds, served with slaw GF 22
Sesame chicken salad – Pulled chicken and cashew salad with Awawhiti cress, roasted kumara and sesame dressing GF 22
Falafel salad – Fresh falafel with baby spinach, cucumber, red onion, pea shoots, radish, carrot and tahini dressing GF V* 22
Crispy skinned duck breast – With farro, greek yogurt, chilli almonds, beetroot, spring onion, grilled peaches, plum and kawakawa sauce 36

SIDES

Gourmet herb roasted potatoes 9
House slaw with pineapple and raisins 9
Seasonal greens sauteed with herb oil and confit garlic 9
Seasonal salad with lettuce, cress, cucumber, onion, tomatoes and walnuts 9

BURGERS [GF available]

Wagyu burger – 200g Wagyu beef with salad, Swiss cheese, Branston pickle and aioli 22
Buffalo chicken burger  – Free range chicken breast marinated in buffalo sauce with salad and blue cheese mayo 22
Vegetarian burger  – Pumpkin, feta and quinoa burger with mango and
peach chutney and aioli V
22
Double beef burger – Double beef, double cheese, pickles, mustard and ketchup V 18

HOUSEMADE PIZZAS [GF available]

Hot Italian – Spicy chorizo with caramelized onions, brie and fresh chilli 24
Green Thai Chicken – Thai green chicken baby spinach, capsicum, onion, cashew, basil and coriander 24
Aloha – Champagne ham and fresh pineapple 22
El Rancho – Salami, champagne ham, bacon, chicken and red onion topped with BBQ and ranch 26
Green Goblin – Roast kumara, baby spinach, red onion, confit garlic, pine nuts and rosemary, topped with Awawhiti cress V 24

DESSERT

Chocolate coconut mousse – Dark chocolate and rum mousse with feijoa and pear sorbet topped with pistachios and toasted coconut V* 15
Lime pannacotta – Served with Chambord berries and ginger almond biscotti V 15
Keg sundae – Selection of Kapiti triple chocolate, vanilla bean and mint chocolate chip ice creams served on a brownie topped with salted caramel sauce and roasted peanuts V GF 15

AVAILABLE 7 DAYS A WEEK FROM 5.30PM