STARTERS

Garlic Bread - vege 12: Freshly baked ciabatta with garlic, sage and mozzarella butter
Pork Steam Buns df 16: Two steamed buns with roasted pork belly, hoisin sauce, pickled cucumber and coriander
Shredded Duck Tacos - df 17: Two soft tacos with shredded duck, sesame seed, cucumber, green onion and Chinese BBQ sauce
Hereford Beef Sliders 16: Three local beef patties served with sweet black pepper onions and blue cheese sauce
Salt and Pepper Calamari - df / gf 16: Squid pieces fried until crisp and served with chilli, Hakarimata honey, peanuts, sesame seeds and bean sprouts
Pork Siu Mai Dumplings- df 13: Four pork and sweetcorn dumplings, served with soy mirin, coriander and furikake
Keystone Fried Chicken 15: Crispy southern style fried chicken pieces served with kimchi mayo
Porcini Mushroom Arancini - vege 16: Crumbed risotto balls with flavours of mushroom, soft cheese, parmesan and aioli

MAINS

Crispy Pork Cheek - gf 32: Twice cooked pork cheek served with fragrant rice, crisp Asian vegetable salad and kogi sauce
Smoked Fish Cannelloni 31: Traditional pasta filled with smoked fish, mussels, potato, leek and dill, served with caper relish, mozzarella and ricotta
Pistachio Crusted Lamb Shoulder Rack 34: Slow cooked lamb shoulder served on herb potato, whipped feta, broccolini and finished with a rustic tapenade
Keystone Chicken Parmigiana 32: Crumbed chicken breast topped with prosciutto, buffalo mozzarella and marinara, served with a garden salad and buttermilk ranch dressing
Cloudy Bay Clam Spaghetti 28: Fresh Cloudy Bay diamond clams, steamed in white wine, with garlic and fennel cream, parsley and dill, served with grilled bread
Venison Burger 29: Two venison patties, smoky bacon, cheese, red onion, spicy sauerkraut, sour cream and BBQ sauce served in a soft bun, with a side of hand cut fries
Aromatic Green Lentil Dahl - gf / vege 27: Lentil curry served with spring green vegetables, yoghurt labneh cheese and grilled flat bread
Braised Hereford Beef Brisket - gf 32: Slow braised beef brisket served with smoked parsnips, broccolini, potato and celeriac mash, horseradish mustard and a sweet sherry jus