| Our menu items and prices are subject to change due to seasonal availability. This is a sample menu only. | |
PANE & PIZZA BIANCA
Bread & Flatbread
| TOMATO BRUSCHETTA (V) | |
| Grilled ciabatta bread, rubbed with garlic and topped with a salsa of vine ripened tomato, Wairiri buffalo mozzarella, red onion and fresh basil. Drizzled with EV olive oil and aged balsamic. | 15.50 |
| FOUR PESTO FOCACCIA BRUSCHETTA (V) | 14.00 |
| Brushed with EV olive oil and garlic, grilled and served with four seasonal pestos. Four pieces. | |
| WOODFIRED GARLIC FLATBREAD (V) | 13.00 |
| Garlic, rosemary, sea salt, parmesan. | |
| WOODFIRED PESTO FLATBREAD (V) | 13.50 |
| Basil pesto, fresh chilli, parmesan. | |
| WOODFIRED ONION & FETA FLATBREAD (V) | 13.50 |
| Caramelised onion, feta. | |
| WOODFIRED TOMATO FLATBREAD (V) | 13.50 |
| Tomato, olive, oregano, parmesan. | |
INSALATE
Salads
| ADD A SKEWER TO ANY SALAD | +7.00 |
| Add a chicken, lamb, smoked salmon or five prawn skewer to any salad. | |
| CAESAR SALAD | 19.50 |
| Our version of this classic. Romaine lettuce, grilled pancetta, sundried tomatoes, anchovies, parmesan, soft poached egg, red onion, garlic croutons, anchovy dressing. | |
| MEDITERRANEAN SALAD (V) | 19.50 |
| Root vegetable crisps, balsamic roasted cherry tomatoes, artichokes, red peppers, eggplant, rosemary roasted pecans, feta cheese, olives. Tossed with mixed greens. | |
| INSALATA PAESANA | 21.50 |
| Warm mānuka smoked tomatoes, blue cheese, roasted kumara, smokey bacon, avocado, mixed salad greens, walnut and raspberry vinaigrette. | |
PRIMA PIATTI
Starters
| OLIVE MARINATE (V) | 10.00 |
| Selection of olives marinated with fennel, orange, rosemary and garlic. Served lightly warmed. | |
| ZUPPA DI PESCE | 15.50 |
| Seafood chowder made with a selection of seafoods, smoked fish, garlic croutons. Served with warmed ciabatta. | |
| ARANCINI (V) | 16.50 |
| Mushroom, spinach and taleggio risotto balls crumbed and lightly fried. Served with housemade tomato chutney. | |
| CHICKEN SCARPARIELLO (THE SHOEMAKERS CHICKEN) | 16.50 |
| Chicken wings marinated in lemon, garlic, Italian herbs and chilli, oven roasted with a zesty herb sweet and sour sauce. | |
| CHICKEN LIVER AND BRANDY PARFAIT | 15.50 |
| Topped with port wine jelly. Served with balsamic, fig jam and crostini. | |
| ANTIPASTO PLATTER | 36.00 |
| A selection of continental meats, local and imported cheeses, sundried tomatoes, pickled vegetables, housemade chutney and pesto, olives, grissini breadsticks and other seasonal goodies. | |
| RAVIOLONI FRITTI | 12.00 (Entree) 22.00 (Main) |
| Crispy fried ravioli stuffed with three cheeses. Sprinkled with parmesan and served with spicy arrabbiata sauce. | |
| COZZE | 17.50 (Entree) 25.00 (Main) |
| Fresh Marlborough mussels, white wine, garlic, chilli, saffron, tomato broth, pangrattato, charred lemon. Served with grilled ciabatta. | |
| CALAMARI | 21.00 |
| Sustainable squid coated in crispy sea salt, cracked black pepper and chilli spice mix. Served with rocket and smoked garlic aioli. | |
| GAMBERI ALL’AGLIO | 21.00 |
| Garlic marinated prawns, pan fried with fennel, tomato, chilli, fresh herbs, white wine. Served with grilled lemon and ciabatta. | |
| CROCCHETTA | 16.50 |
| Slow roasted beef cheek croquettes. Horseradish aioli, smoked bourbon molasses sauce. | |
PIZZA
All our pizzas are hand stretched and made traditional style on a thin crispy base, plate size (30cm/12 in) and cooked in our wood fired oven. Gluten free base available at an extra $2.00 per pizza. Additional toppings $2.00 each. For half and half pizza, please add $2.00
| MARGHERITA (V) | 23.50 |
| Traditional. Napoli-style tomato sauce, Wairiri buffalo mozzarella, fresh basil. | |
| PORCINO (V) | 24.50 |
| Portobello, porcini and button mushrooms, taleggio, mozzarella, truffle oil. | |
| PEPPERONI | 24.50 |
| Tomato, Italian pepperoni, onions, capsicum and mushrooms. | |
| GENOVESE | 25.50 |
| Basil pesto, wood fire roasted chicken, pumpkin, pinenuts, brie, red onion, spinach. | |
| PATATA | 24.50 |
| Thin sliced seasoned potato, bacon, rosemary, rock salt, truffle oil. | |
| AL SALMONE | 25.50 |
| Cold smoked salmon, tomato, red onion, cream cheese, capers, dill. | |
| SAN MARCO | 24.50 |
| Mānuka smoked speck bacon, garlic cloves, sliced vine ripened tomatoes, fresh basil, black olives, bocconcini cheese, fresh chilli. | |
| DIAVOLA | 24.50 |
| Hot sopressa salami, cherry tomatoes, fresh chilli, buffalo mozzarella, fresh basil. | |
| PORCHETTA | 25.50 |
| Mānuka smoked pork marinated in a tangy sauce, red onions, green peppers, bocconcini cheese, cherry tomatoes, fresh lime, coriander, fresh chilli. | |
| PERA | 24.50 |
| Wood fire roasted pear, gorgonzola, prosciutto. | |
| PUTTANESCA | 24.50 |
| Cherry tomatoes, Wairiri buffalo mozzarella, roast garlic, black olives, capers, anchovy, fresh chilli and parsley. | |
| GAMBERETTI | 25.50 |
| Prawns, prosciutto, spinach, red capsicum, cherry tomatoes, fresh chilli. | |
| MOLTO CARNE | 25.50 |
| Italian sausages, salami, Italian style bacon, tomatoes, mushrooms, black olives. | |
| AGNELLO FUMATO | 25.50 |
| Mānuka smoked tomato and sweet paprika base, house smoked lamb fillet, caramelised onion, red peppers, spinach, feta. | |
| FRUTTI DI MARE | 25.50 |
| Classic seafood pizza. Calamari, prawns, scallops, shrimps, mussels, spring onion. | |
| PICCANTE | 25.50 |
| Wood fire roasted chicken, caramelised onion, spinach, mushroom, pinenuts, EV olive oil, shaved parmesan. | |
| ALPINA | 24.50 |
| Tomato, mozzarella, mushrooms, blue cheese, prosciutto, rocket, shaved pecorino. | |
| CAPRA | 25.50 |
| Sopressa salami, smoked mushrooms, cherry tomatoes, onion jam, goats cheese, baby spinach on a garlic parmesan base. | |
| CALZONE | 23.50 |
| Venison meatballs, tomato, basil, red onion, chilli, mozzarella. | |
PASTA
Gluten free pasta available at an extra 2.00 per serve
| PESTO LINGUINE (V) | 19.50 |
| Linguine pasta tossed with a pesto of fresh basil, pinenuts, garlic and parmesan in a light cream sauce. Add chicken breast +5.00 | |
| POLPETTINE DI CERVO | 24.50 |
| Spaghetti with spiced venison meatballs. Red wine, basil, garlic and tomato sauce. | |
| FETTUCCINE APOLLO | 25.50 |
| Smoked chicken, bacon, onions and mushrooms with a touch of chilli. Cream or tomato and herb napoletana sauce. | |
| FETTUCCINE AL SALMONE E VODKA | 24.50 |
| Smoked salmon, beet greens, onion, garlic, capers, lemon infused vodka. Cream or tomato and herb napoletana sauce. | |
| PAPPARDELLE STEFFANO | 25.50 |
| Lamb fillet, marsala, field mushrooms, ribbon pasta, lemon, garlic, chilli, ricotta. | |
| RIGATONI ZUCCA ARROSTITA E POLLO AFFUMICATO | 24.50 |
| Roast pumpkin, smoked chicken, spinach, tube pasta, roast garlic cream sauce, sundried tomato pesto. | |
| LINGUINE SICILIANA | 25.50 |
| Linguine pasta, peeled prawns, chorizo, garlic, tomatoes, zucchini, EV olive oil. | |
| LINGUINE MARINARA | 24.50 |
| A selection of premium local seafood with coriander and linguine pasta. Lemon infused EV olive oil or tomato and herb napoletana sauce. | |
| PENNE BASILICATA | 25.50 |
| Penne pasta, pan seared Canterbury lamb fillet, mānuka smoked tomatoes, feta, spinach, sweet chilli and sundried tomato infused olive oil, parmesan. | |
| RAVIOLI | PLEASE ASK |
| Changes daily. Wait staff will advise. | |
| RIGATONI CARDINALE | 24.50 |
| Chicken breast, sundried tomatoes, spring onions, tube pasta, fresh Italian parsley, sundried tomato pesto. Traditional cream or tomato and herb napoletana sauce. | |
| LINGUINE CARBONARA | 23.50 |
| Our version of this classic. Streaky bacon, mushrooms tossed with egg and a touch of cream, pecorino, truffle oil. | |
| SPAGHETTI BOLOGNESE | 22.50 |
| Traditional Italian ragu of ground beef and pork, red wine, herbs, freshly peeled tomatoes, parmesan. | |
| LINGUINE POLLO E PISTACCHI | 24.50 |
| Smoked chicken, pistachios, marsala, lemon zest, green grapes, EV olive oil. | |
| BUCATINI ALL ARRABBIATA | 23.50 |
| Called ‘angry pasta’ because of its heat. Bucatini pasta, mānuka house smoked bacon, chilli, garlic, fresh basil, tomato and herb napoletana sauce. | |
| PAPPARDELLE AL RAGU DI GUANCIALE | 23.50 |
| Beef cheek ragu, slow braised with garlic, vegetables and red wine. Served with ribbon pasta. | |
| GNOCCHI (V) | 24.50 |
| Potato and parmesan gnocchi, eggplant, zucchini, roast garlic, red peppers and spinach in a roast tomato sauce. Topped with mozzarella and oven baked. | |
| CANNELLONI (V) | 24.50 |
| Spinach, mushroom and ricotta filled cannelloni, tomato and basil sauce, sundried tomato pesto. | |
| LASAGNE AL FORNO | 25.50 |
| Herbed low-fat ground beef and pork with tomato, onions, garlic and vegetables. Béchamel, parmesan, tomato and herb napoletana sauce, housemade basil pesto. | |
SECONDI
Mains
| FILETTO DI SALMONE | 38.00 |
| Pan roasted Akaroa salmon fillet, spring onion mash, broccolini, slow roasted tomatoes, lemon butter sauce. | |
| PESCE DEL GIORNO | MARKET PRICE |
| Today’s fish of the day. Wait staff will advise. | |
| VEAL PARMIGIANO | 38.00 |
| Southland veal escalopes coated with focaccia crumbs, pan fried, tomato napoletana sauce, mozzarella, garlic gourmet potatoes, seasonal greens. | |
| LAMB SHANKSLittle boy’s serve 27.00 Big boy’s serve 33.00 | |
| Mediterranean style, slow roasted with pearl barley, fennel, root vegetables, smoked paprika and tomato. With olive oil mash and Italian style mint sauce. Available in a one or two shank serve. | |
| LAMB KIDNEYS | 26.00 |
| Pan-seared lamb kidneys, garlic, field mushrooms, smoked bacon, tomato cream sauce, spring onion mash, ciabatta, tomato chutney. | |
| SALTIMBOCCA POLLO E PROSCIUTTO | 36.00 |
| Chicken breast and sage wrapped in prosciutto, pan fried with mushrooms, onion, lemon, white wine and parsley. Served with a side of spaghetti tossed with broccoli, chilli, garlic and EV olive oil. | |
| PANCETTA DI MAIALE | 38.00 |
| Open range pork belly. Twice cooked. Spice roasted carrots, buttered spinach, Granny Smith apple chutney, Honesty Box apple cider jus, garlic gourmet potatoes. | |
| LAMB LOIN | 38.00 |
| Mediterranean spiced Canterbury lamb loin. Chargrilled medium rare, roast kumara, pea puree, braised red cabbage, red wine jus. | |
| MELANZANE PARMIGIANA (V) | 26.50 |
| Grilled eggplant layered with tomato, Wairiri buffalo mozzarella, fresh basil and oven baked. | |
DALLA GRIGLIA
From the grill
| WAKANUI MID CANTERBURY SIRLOIN | 42.00 |
| 300gms, grain finished, aged 21 days. | |
| CANTERBURY ANGUS RIBEYE | 43.00 |
| 300gms, grass fed, aged 21 days. | |
| Steaks served with your choice of: Mushroom marsala ragu, salsa verde, garlic roast potatoes, porcini salt; OR Tomato and onion confit, garlic mustard butter, handcut chips, brandy green peppercorn sauce. |
|
| * For a well done steak, please allow adequate time for correct cooking | |
I CONTORNI
For the table
| ROAST POTATOES (V) | 9.50 |
| Rosemary, sage, sea salt, garlic. | |
| GOLDEN FRIES (V) | 9.50 |
| Smoked garlic aioli. | |
| ROCKET SALAD (V) | 11.00 |
| Blue cheese, honey roasted pear, walnuts. | |
| TRUFFLE FRIES (V) | 11.00 |
| Parmesan, truffle oil, smoked garlic aioli. | |
| SEASONAL GREENS (V) | 10.00 |
| Garlic, toasted almond, lemon. | |
| POLENTA FRIES (V) | 10.00 |
| Parmesan, rosemary, blue cheese sauce. | |
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