Bread
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| Selection of Breads - warm ciabatta and focaccia, olive mascarpone and roasted pumpkin humus |
$8.50 |
| Loaf - Hot loaf with garlic herb butter |
$7.50 |
| Rebo Bruschetta - Grilled ciabatta with tomato, basil, onion, sticky balsamic reduction and fresh shaved parmesan |
$7.50 |
Entreés
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Soup of the Day - Chef's creation of the day
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$9.50 |
| Pate - Chicken liver pate, cumberland jelly, red onion marmalade and toasted brioche |
$13.00
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| Beef - Braised beef with an onion tart and spiced tomato confit |
$16.00 |
| Scallops - Bacon wrapped seared scallops, pead and herb risotto and saffron foam |
$16.00 |
| Pork - Crisp pork belly, kumara puree, bok choy slaw and oriental glaze |
$13.00 |
| Vegetarian - Fried haloumi and roasted beetroot salad with citrus dressing and balsamic glaze |
$14.00 |
| Chicken - Cashew crusted chicken tenderloin, curried kumara bake, roasted field mushroom with a spiced feta dressing |
$16.00 |
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Salads
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Squid - Salt and pepper squid, chorizo sausage, cos lettuce, cherry tomatoes with a lime and pesto mayonaise
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$18.00
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| Rebo Favourite - Chicken Caesar salad with a crusted baked egg |
$18.00
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| Lamb - Moroccan spiced lamb with feta, spinach, sundried tomato, garlic and shallot, with aioli |
$17.00 |
Pasta
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| Risotto- Shreded braised lamb shank and root vegetable risotto with herbed goats cheese |
$24.50 |
| Ravioli- Freshly made ravioli filled with roast pepper, courgettes, ricotta and basil with sauce Napoli and a cress pinenut salad |
$28.50 |
| Seafood Linguini - Scallops, prawns, fish, salmon, steamed mussels with a tomato cream sauce, parmesan and toasted ciabatta |
$24.50 |
Main Courses
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| Beef - 180g eye fillet with dauphinoise potato, panache of vegetables and tomato confit with port glaze |
$34.00 |
| Lamb - NZ lamb rump with potato roesti, fine ratatouille, crisp pancetta and port jus |
$31.50 |
| Chicken - Corn-fed chicken breast with mushroom stuffing and a pumpkin, spinach, feta and bacon hash, finished with a brandy cream sauce |
$33.50 |
| Duck - Confit duck let and pan roasted duck breast, kumara mash, mandarin puree, steamed bok choy and honey orange glaze |
$35.00 |
| Venison - Szechwan pepper venison, herb polenta, bacon and apple braised red cabbage and merlot jus |
$32.00 |
| Pork - Roasted pork fillets stuffed with prunes wrapped in streaky bacon, honeyed pork belly, potato and chive puree and a red currant and port sauce |
$32.00 |
| Salmon - Hot smoked salmon with potato rissole, cauliflower puree, apple and cress salad with truffle oil |
$30.00 |
| Vegetarian - Filo parcel of spinach, mushroom and feta with a curried chickpea salad |
$24.50 |
| Fish of the Day - Created daily with the freshest available produce please see specials. |
POA |
Sides
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$5.50
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Seasonal vegetables, Baby salad greens, Mushrooms, Garlic and rosemary roasted potatoes, Fries, Olives & feta
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Desserts
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$10.90
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| Rhubarb Crumble - Rhubarb and strawberry crumble with vanilla anglaise |
| Cheesecake - Duo of baked berry cheesecake and set white chocolate cheesecake |
| Brulée - Baileys creme brulee with butterscotch icecream |
| Rice Pudding - Vanilla rice pudding with apricot yoghurt |
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| Cheese Selection - Selection of cheeses with falwasser crackers, toasted ciabatta & macerated figs |
$16.90
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