- Main
- Dessert
- Smalls
- Drinks
- Restaurant Month
Grilled Artisan Bread Chardonnay Mignonette - 8.5
Jamon and Manchego Croquettes aioli - 12
Tuna Poke edamame, radish, pineapple, pickled dulse, furikaki sesame dressing - 20
Crispy Squid pickled cucumber, sweet soy & chili butter - 18
Warm Prawn & Farro Salad spinach, sundried tomato dressing - 20
Buttermilk Chicken grilled romaine, apple, parmesan, anchovy aioli - 20
Warm Pear Salad walnuts dried cranberries, Kikorangi blue, greens, walnut vinaigrette – 18
Ricotta Gnocchi spinach, sherry date, butternut puree, parmesan - 26
Beef Skirt toasted brioche, greens, fried onions, smoked Havarti and horseradish mornay - 22
Long Line Tarakihi kohlrabi, roasted fennel, citrus - 34
Pan Roasted Chicken braised red cabbage, broccolini, corn and Manchego coulis, chicken jus - 25
No. 41 Wagyu Burger swiss cheese, grilled bacon, pickles, beetroot relish, aioli - 24
Braised Lamb carrots, cauliflower puree, anchovy gremolata - 32
Scotch Fillet herbed baby carrots, onion, wagyu fat potatoes, red wine jus - 34
Wagyu Fat Potatoes rosemary, parmesan – 10
Fries aioli - 10
Green Beans sesame, honey - 10
Broccolini chipotle cashew dressing - 10
Garden Salad carrots, cucumber, radish, seasonal greens, honey balsamic - 10
Cherry Cobbler vanilla ice cream - 12
Tiramisu - 12
Pumpkin Crème Brûlée cinnamon ice cream, almond biscotti – 12
Cheese Plate honeycomb, flax-seed wafer - 24
Special Coffees / Hot Chocolates - 13
Fries aioli - 10
Warm Olives - 10
Tuna Poke edamame, radish, pineapple, pickled dulse, furikaki sesame dressing - 20
Crispy Squid pickled cucumber, sweet soy & chili butter - 18
Buttermilk Chicken grilled romaine, apple, parmesan, anchovy aioli - 20
Jamon and Manchego Croquettes aioli - 12
No. 41 Wagyu Burger swiss cheese, grilled bacon, pickles, beetroot relish, aioli - 24
Pilkington’s Ploughman’s Plate artisan cheese, cured meats, dried fruit & pickles - 38
Warm Prawn & Farro Salad spinach, sundried tomato dressing - 20
Garden Salad carrots, cucumber, radish, seasonal greens, honey balsamic - 10
Add Buttermilk Chicken - 7
Add Crispy Squid - 7
Warm Pear Salad walnuts dried cranberries, Kikorangi blue, greens, walnut vinaigrette – 18
Two Courses – $40.00 pp
Including Main wine match
Course One
Steamed mussels in Tom Yum broth
Recommended Wine Match – Brancott Estate
Letter Series B Sauvignon Blanc $18.00 150ml
OR
Charred eggplant: Cashew and roasted
capsicum, feta, toasted pine nuts, basil
Recommended Wine Match – Jacob’s Creek
Prosecco $10.00 flute
Course Two
Grilled pork loin: Yoghurt panna cotta, pickled
dates, greens, port jus
Complimentary Wine Match – Stoneleigh
Latitude Rosé $14.00 150ml
MENU by Chef Daniel Zbiegien
