Lunch & Dinner at The Old Church Restaurant

BREAD
Complimentary bread with butter

            Matapiro extra virgin olive oil                                                                                                         3.5

            Sicilian green olives in orange zest marinade                                                                                    3.5

ENTREE
Goats cheese and beetroot salad with fennel and walnut dressing                                                                  17

Chilled cucumber vichyssoise with avocado, red pepper and crisp prawns                                                         18

Butter poached chicken terrine, wild mushrooms and walnut salad                                                                 18

Sashimi of Saku tuna with pickled daikon, sesame seeds, micro coriander and yuzu sorbet                                  19

Seared Scallops with snail and garlic tortellini with soubise, oyster mushrooms & parsley sauce                             22

Duck liver parfait with homemade duck ham, duck rillette, malt and cherries                                                     22

Clevedon Coast oysters, cucumber and mirin                                                                                       ¼doz   9
                                                                                                                                                    ½doz 18 
                                                                                                                                                       doz 36
MAINS
Roasted Black Angus beef fillet, pickled ox tongue, spinach & shallot tart with horseradish cream                         36

Hawkes Bay lamb rump with pressed shoulder, goats cheese, confit fennel, garlic and broad beans                      38

Roast loin of pork with confit pork belly, poached scampi, cabbage and cider jus                                                36

Pan seared John Dory with cannelloni of paddle crab, pressé of tomato and white anchovy                                 36

Pumpkin tortellini with Quinoa, bok choy, cashew nut and curry foam                                                               28

Rabbit loin with slow cooked rabbit leg, parsnip puree, pearl barley and rhubarb                                                 36

Fresh market fish with sautéed potatoes, poached squid, tomato, olives and a pea volute                                   34

SIDES all 7.50
Raw fennel salad with almonds and mustard dressing
Seasonal Green Vegetables with Beurre noisette & pine nuts
Shoestring fries with truffle mayo
Epicurean green salad with balsamic dressing and parmesan

NB: This menu may be subject to change due to season & availability of produce. 

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