Menu

The Cellar Door and Restaurant menu changes regularly as the chef sources the best produce available on any given day. This on-line menu is changed regularly and is an accurate indication of the choices available.

 

Mt Difficulty Platter

Includes all of the following: 

  • Antipasti - sundried tomatoes, marinated mixed olives, garlic & cornichons, grated parmesan cheese
  • Chefs selection of salami and smoked locally caught fish 
  • Home-made gingerbread with Whitestone Windsor blue cheese
  • Wild pork & Herbes de Provence terrine
  • Fig & Mt Difficulty Pinot Noir chutney
  • Rillette of manuka smoked sea run salmon with fresh dill
  • Cheese ball - mixed fruit, nuts, cheddar cheese & cream cheese
  • Retro Organics Catlins camembert
  • Selection of toasted ciabatta

$27.50/$49.50


Breads & Spreads

Artisan ciabatta breads with sundried tomato pesto, home-made hazelnut dukkah and extra virgin olive oil with balsamic reduction

$16.50


Mains

Orzo pasta salad with garlic roasted capsicums, cherry tomatoes, buffalo mozzarella bocconcini, toasted pumpkin seeds & capers. Chilli infused olive oil and parmesan cheese

$28.50

Dry Riesling, Chardonnay



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Fish of the day, served with fresh seasonal produce

P.O.A.

Pinot Gris, Dry Riesling or Sauvignon Blanc

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Wild fallow deer tenderloin, smoked beetroot & horseradish puree, marinated goats cheese feta, broad beans and rocket leaves (GF)

$32.50

Pinot Noir, Chardonnay, Roaring Meg Riesling


 

Harissa rubbed pork belly on sumac bulgur wheat with a chickpea, eggplant, yoghurt, lime & coriander salad 

$29.50

Pinot Noir, Pinot Gris, Target Riesling


Duck slow-roasted in Pinot Noir with raspberry & cassis sauce, broccolini, gorgonzola cheese & cashew nuts (GF)

$32.50 

Pinot Noir, Dry Riesling, Pinot Gris


Desserts

Amarula panna cotta with pomegranate glaze (GF)

$12.50

Home-made meringues floating in spiced Pinot Noir syrup with fresh strawberries and Kahlua chocolate ice-cream (GF)

$12.50

Affogato, a double espresso over Kapiti affogato ice-cream

$11.00

Chef’s selection of three New Zealand cheeses with fresh fruit, crackers, nuts and home-made Bannockburn Bay quince paste

$16.50






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