8/7/2019 dinner JAN 11 last 2

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 non free-range free-rangeSoup of the day                              With toasted home-made bread.  Smoked Salmon & Avocado Salad                         16.5 With fresh mixed leaves topped with tomato salsa.  Chicken & Bacon Salad (DF, GF)                       17.5 Warm chicken, shredded bacon, and on mixed green tossed with avocado  red pepper aioli and kumara crispy.Calamari Salad (DF, GF)                         17 Pan fried calamari rings on mixed green salad, organic tomato and cucumber    drizzled with homemade lemon honey vinaigrette.Chicken  or                              

Tarakihi Greek Salad (GF, *)                       19.5 With feta cheese, organic tomato, cucumber, red onions, olives drizzled with  homemade  lemon honey vinaigrette.Vegetable Stack (DF, GF, V)                                Layer of potato rosti, roasted capsicums, courgette, portobellomushrooms and ripened vine tomatoes.Creamy Chicken  Tarragon                           17Chicken fillet with mushrooms, courgettes, tarragon in a creamed sauce and mixed  green salad served with fries.Spaghetti Meatballs (DF)                                Spaghetti pasta with meatballs in a rich tomato sauce.Spinach & Ricotta Ravioli (V)                         23.5 With mushrooms, sun dried tomato, capsicums in a rich creamed sauce topped with shaved parmesan.

Chicken Fettuccine (*)                           24.5Fettuccine and mushrooms in a creamy pesto sauce topped withshaved parmesan.Spaghetti Marinara(*)                           26.5Spaghetti pasta with mussels, scallops, clams and prawns in a richtomato saffron sauce.     Vegetarian Paella (DF, GF, V)                                                        Vegetarían Paella, with seasonal vegetables and piquilloPaella (DF, GF)                                                              Traditional Spanish dish prepared by simmering together Calasparra rice from Murcia with organic tomato, seafood, chicken,  sausage, vegetables, saffron and herbs.  

  (Single serve or groups of up to ten, we cook our paellas with the best quality ingredients in the authentic way for perfection)

Chicken Frangélico (GF, *)                                                      Grilled chicken breast and oven bake finished, with new potatoes,mixed beans and creamed Frangélico sauce.Pan Grilled Fish Of The Day  (GF,*)                                                  On sautéed vegetables and mash potato drizzled with creamed garlic and dill sauce.  Seared Ostrich  (DF, GF) 29.5       --Tender fillet rubbed with harrisa marinate with mash potato,  wilted spinach, crispy jamón serrano and red wine jus.Hereford Prime Eye Fillet (GF,*)  32       --Grilled with herbs, potato rosti, sun dried tomato, olives, Haloumi cheese in a red wine jus.

SIDES   Spicy Potato 6.5 Saffron Rice 6.5 Potato Mash 6.5

Sautéed Seasonal Vegetables 6.5 Fries 6.5 Green Salad  6.5

Rocked and shaved parmesanwith virgin olive oil and balsamic 8

DINNER “We can prepare your meals with free-range eggs, bacon, sausages, chicken

and some organic vegetables”