ENTREE
Natural oysters, lemon, sherry shallot vinaigrette 7 ea / 35 half doz. / 70 one doz
Beer battered oysters, kimchi mayo 8 ea / 40 half doz. / 80 one doz.
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House made flatbread, burnt butter | 18
Chicken liver pate, port wine jelly, gherkins, toast | 22
Crispy calamari, kimchi mayo, coriander, mint, cashew nuts | 26
Green Lipped Mussels, White Wine, Cream, Herbs, Sourdough | 30
Burrata, roast butternut, red onion, maple balsamic vinaigrette, pumpkin seeds | 30
Gin and beetroot cured salmon, green goddess, pickled shallot, cucumber | 32
Tempura Eggplant, Sichuan Caramel, Spring Onions, Coriander, chilli, Sesame Seeds | 28
Grilled tiger prawns, harrisa butter, charred lemon | 35
Beef goulash, chorizo, potatoes, paprika, sourdough | 26
MAINS
Market Fish, Charred Bell Pepper, Fennel, gourmet potatoes, Creole Sauce | 48
Spaghetti allo scagalo, market fish, prawns, mussels, crayfish bisque | 48
Surf and turf, Angus Bavette, bordlaise sauce, charred broccolini | 59
Slow braised lamb shoulder, labnah, minted peas, carrots, jus | 48
Sri Lankan Chicken Curry, coconut cream, pineapple chutney, steamed rice | 38
Caesar salad, bacon, soft egg, anchovies, parmesan, croutons (add chicken +8) | 30
Freedom farm pork rack, tarragon and mustard sauce,horseradish apple slow, crackling | 46
Aromatic duck pizza, hoisin sauce, peppers, onions, kewpie mayo | 36
Wagyu beef burger, caramelised onions, pickle, cheese, lettuce, fries (add bacon/egg(8) | 32
Ricotta and parmesan gnocchi, wild mushroom, crispy sage | 38
Sharing Meat Board
Serves Two
750g dry aged T-Bone | 155
(Served with sauteed green, duck fat potatoes, jus)
Sides
Garden mix leaves, candy walnut, pear & lemon vinaigrette | 18
Brussels sprouts, bacon, maple | 20
Truffle shoestring fries, parmesan, mayo | 18
Duck fat potatoes, paprika salt, chives | 20
Desserts
Limoncello and Summer Berries Semifreddo | 24
Affogato | 12
add Baileys, Kahlua, Drambuie, Frangelico | +8
Chocolate Fondant - with Salted caramel ice cream | 24
Irish Coffee | 20
Espresso Martini | 20
Vodka, Kahlua, espresso
Selection of Ice cream | 15
Vanilla, salted caramel, coconut sorbet
Port | 16
Taylors first estate reserve
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*We ensure extra care is taken to accommodate all allergies as humanly as possible.
However, We cannot guarantee that we can trace all elements.
MAINS
Egg benedict, herb rosti, spinach, poached eggs, beetroot hollandaise | 21.5
Choice of bacon +9 / avocados +7 / mushrooms +7 / smoked salmon +12
Mediterranean shakshuka, baked eggs, sumac, labneh, micro coriander, pita | 27.5
Big breakfast, eggs, sausages, bacon, mushrooms, tomatoes, Spuds, toast | 32
Mince on toast, fried eggs, sour cream, herbs | 28.5
Avocado toast, garden leaves, salsa, halloumi, dukkha | 25.5
Fluffy pancakes, mascarpone, berry compote, maple syrup, pistachio | 29.5
Wild mushroom on toast, whipped ricotta, pesto, balsamic, poached eggs | 26.5
SIDES
Sausages | 9
Bacon | 9
Avocado | 7
Mushrooms | 7
Salmon | 12
Egg | 4.5
Hollandaise | 3.5
Truffle shoestring fries, parmesan, mayo | 18
COFFEE
Sizes - Small and Large
Flat White | 7/7.50
Cappuccino | 7/7.50
Mocha | 7/7.50
Hot Chocolate | 7/7.50
Latte | 7/7.50
Short Black | 5.50
Long Black | 5.50/6
Americano | 5.50/6
Matcha Latte | 8.5
Chai Latte - Sweet | 7/7.50
Chai Latte - Spicy | 7/7.50
TEA
Earl Grey | 7
English Breakfast | 7
Green Tea | 7
Peppermint | 7
ICED
Iced Mocha | 10
Iced Latte | 10
Iced Matcha Latte | 10
Iced Americano | 8
JUICE
Orange | 8
Apple | 8
Pineapple | 8
Tomato | 8
SMOOTHIE
Bucks Tropical Bliss | 12
Mango, pineapple, banana, honey & coconut milk
Berry Blast | 12
Blueberry, strawberry, banana, almond, honey & almond milk
Fig Heaven | 12
Fig, dates, banana, cashew & milk
LADIES LUNCH
Three Course | 65pp
Tuesday to Sunday | 11am till 3pm
On Arrival
Choice of strawberry Rubarb spritz, classic margarita or prosecco or mimosa
Small Dishes
Housemade flatbread, burnt butter
Chicken liver pate, cherries, gherkins, toast
Crispy calamari, kimchi mayo, coriander, mint, cashewnuts
Tempura eggplant, sichuan caramel, spring onions, coriander, chilli, sesame
BIG PLATES
Market Fish, Charred Bell Pepper, Fennel, gourmet potatoes, Creole Sauce
Caesar salad, bacon, soft eggs, anchovies, parmesan, crouton (add chicken + 8)
Ricotta and parmesan gnocchi, wild mushroom, crispy sage
DESSERTS
Limoncello and Summer Berries Semifreddo
Chocolate Fondant - with Salted caramel ice cream
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*Vegetarian and Vegan alternatives available on request
*Minor alterations can be made to accomodate allergies and dietary requirements.
*We ensure extra care is taken to accommodate all allergies as humanly as possible. However, We cannot guarantee that we can trace all elements.
T's & C's Apply | Host Responsibility Policy applies
The menu is designed as a 'light lunch' with an emphasis on affordability whilst having an opportunity to sample three individual courses from our menu. Some portion sizes will be smaller than our standard 'a la carte' menu.
We offer a drink on arrival with this menu. We cannot substitute this for an alternative beverage from the drink list.
KIDS
Chicken tenders and Chips | 16
Fish and chips, battered or grilled | 16
Beef Burger and Chips | 16
Creamy Chicken Pasta | 16
Fries with tomato sauce | 7
vanilla ice cream with caramel or chocolate sauce | 10
COCKTAILS
lime, agave
PINEAPPLE CHILLI MARGARITA | 24
chilli infused tequila, cointreau, pineapple
lime, agave
LYCHEE MULE | 24
vodka, lychee liquor, lime, mint, ginger beer
BLUEBERRY SOUR | 23
gin, cointreau, blueberry syrup, lemon, egg white, aromatic bitters
TROPICAL MILK PUNCH | 23
spiced rum, white rum, pineapple, passionfruit, lime, coconut foam
GOLDEN HOUR SOUR | 24
bourbon, disaronno, lemon, sugar, bitters, egg white, cinnamon
ZEN SPRITZ | 23
limoncello, green tea + lemongrass syrup, prosecco, soda
*Other Classics available on request
G N T
Moksha spice of India gin w/ lemon, lime & Fevertree yuzu Soda | 17
Tanqueray London dry gin w/ lime & Fevertree mediterranean tonic | 17
Blood orange Malfy w/ orange & Fevertree Indian Tonic | 17
Moksha rose and hibiscus gin w/ rosehip and Fevertree wild raspberry tonic | 17
MOCKTAILS
LYCHEE & CUCUMBER REFRESHER | 16
lychee, cucumber, yuzu and apple topped with soda
TROPICAL PASSION SPRITZER | 16
passionfruit, mango, orange, and lime topped with soda and fresh fruits
BEERS
ON TAP - 350ml
Heineken Premium Lager 5% 350ml/500ml | 13/16
Tuatara Hazy Pale Ale 5.8% 350ml | 13
Parrotdog Pilsner 5.2% 350ml | 13
BOTTLED
Hallertau ‘#1' Low Carb Lager | 4.5% | 12
Hallertau ‘#6' Session IPA | 3.8% | 12
Epic Pale Ale | 5.4% | 12
Corona Lager | 4.5% | 12
Garage Project ‘Fugazi’ | 2.2% | 11
Hallertau ‘#0' Pale Ale | 0% | 11
Hallertau ‘Granny Smith’ Apple Cider | 5.0% | 12
SPARKLING/CHAMPAGNE
Gancia Prosecco DOC | Italy | 16/75
Hunter’s ‘mirumiru’ Rose NV | Marlborough | 18/85
Louis Roederer Collection #246 | Reims, France | 0/160
Rosé
Mahi | Marlborough | 18/85
Maison Saint AIX | Provence, France | 20/95
SAUVIGNON BLANC
Amisfield | Central Otago | 18/85
Craggy Range ‘Te Muna’ | Martinborough | 17/80
Catalina Sounds | Marlborough 17/80
CHARDONNAY
Matawhero ‘church house’ | Gisborne | 20/95
Craggy Range ‘Kidnapper’s’ | Hawkes Bay | 18/85
PINOT GRIS
Peregrine | Central Otago | 17/80
Kumeu River Estate | Kumeu | 18/85
PINOT NOIR
Rua by Akarua | Central Otago | 17/80
Peregrine | Central Otago | 22/105
Craggy Range | Martinborough | 18/85
SHIRAZ / SYRAH
Grant Burge 'Fifth Generation' | Barossa Valley | 17/80
Coriole 'Redstone' | McLaren Vale | 18/85
Man O’ War ‘Dreadnaught’ | Waiheke Islands | 0/110
OTHER REDS
Thorn-Clarke ‘Sandpiper’ Merlot | Barossa | 17/80
Craggy Range ‘Te Kahu’ | Hawke’s Bay | 19/90
NON ALCOHOLIC
Coke | Coke no sugar | Lemonade | G. Ale - 7
Ginger Beer | 9
Lemon Lime Bitters | 9
Juices – Apple | Orange | Cranberry - 8
Antipodes sparkling water | 13
HAPPY HOURS
3-6PM | Tuesday to Sunday
DRINKS
COCKTAILS
Bucks Margharita | 10
Silver Tequila , triple sec, lime juice, agave
Mango chilli margarita | 15
chilli infused tequila, Cointreau , mango , lime
Espresso martini | 15
Vodka, Kahlua , baileys, espresso
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House Red or White Wine | 10
House Prosecco | 10
Tap Beers | 10
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SNACKS
Fresh | 7ea / 35 half doz / 70 full doz
Beer battered oysters, kimchi mayo | 8ea / 40 half doz / 80 one doz
Crispy fried chicken, gochujang glaze | 18
Tempura prawns, kimchi mayo | 20
Bruschetta, tomatoes, parmesan, basil | 16