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BREADS
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PRICE |
Selection of Breads
A selection of home baked breads served w/ dips |
9.50 |
Loaf
Hot Vienna style loaf w/ garlic and herb butter |
7.50 |
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Rebo Bruschetta
Grilled ciabatta served w/ pesto, smoked feta, roasted shallots and garlic topped w/ pimento
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9.50 |
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ENTREES
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Soup of the Day
Chef’s creation of the day |
9.50 |
Vegetarian
Open ravioli of baby ratatouille w/ goat cheese, caramelised onion and a parmesan crust served w/ tomato confit |
14.50 |
ChickenTenderloins
Tempura battered chicken tenders w/ a smoked tomato, goat cheese, and honeycomb tart finished w/ lime and ginger glaze |
16.00 |
Pork Belly
Crisp pork belly served on a minted green pea puree w/ apple glaze and baby salad |
16.00 |
Scallop & Baby Squid
Pan seared scallops and baby squid tossed w/ tomato, olives and spiced chorizo served w/ a spiced tomato dressing |
18.00 |
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Lamb Carpaccio
Thyme, mustard, lemon pepper and parmesan rubbed lamb carpaccio w/ baby mesculin and kumara salad finished w/ olive oil and cracked pepper
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18.00 |
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SALADS
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Chicken Caesar
Pan roasted chicken, cos lettuce, parmesan, bacon, crouton sticks, anchovies and warm polenta crusted poached egg w/ garlic anchovy mayonnaise |
20.50 |
Lamb Salad
Spiced lamb and bacon salad w/ garlic pita, mixed leaves, tomato confit, roasted shallots, garlic, beans and roasted garlic aioli |
21.50 |
Vegetarian Falafel
Grilled vegetable salad w/ falafel patties finished w/ a rocket pesto dressing and salad greens |
18.50 |
Chicken
Marianted chicken tenderloins on mixed salad leaves, cherry tomatoes and croutons w/ honey soy dressing |
20.50 |
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PASTA
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Thai Seafood Linguine
Open ravioli of baby ratatouille w/ goat cheese, caramelised onion and a parmesan crust served w/ tomato confit |
24.50 |
Rebo Carbonara
Pan fried chicken, chorizo and mushroom w/ linguine, bound in a garlic cream finished w/ shaved parmesan |
24.00 |
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MAIN COURSES
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Pork
Char grilled pork cutlet on a kumara gratin w/ fig and plum chutney, baby watercress and sticky apple jus |
32.00 |
Beef Fillet
Oven roasted New Zealand beef fillet w/ crispy fried potato, butternut puree, roasted baby carrots and tempura fried onion rings finished w/ a port wine glaze |
34.00 |
Chicken
Oven baked chicken breast filled w/ fennel, rosemary and lemon cream cheese served w/ green beans, braised rice and a romesco sauce |
31.00 |
Salmon
Crispy skin New Zealand salmon w/ a chilli mint crust on grain mustard mashed potatoes, seasonal greens and snow pea feather |
30.00 |
Duck
Oven roasted duck breast w/ tamarillo chutney on golden kumara puree, w/ seasonal greens, pea feather and oriental sauce |
33.50 |
Vegetarian
A parcel of spinach, tomato, courgette and pine nuts wrapped w/ rice paper and served w/ Israeli couscous |
25.00 |
Fish of the Day
Created daily with the finest available produce, please see wait staff for today’s creation |
31.50 |
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SIDES
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| Garlic & thyme roasted potatoes |
All $6.00
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| Seasonal greens |
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| Rocket and parmesan salad |
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| Mixed leaf salad |
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| Bowl of steak cut fries |
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| >Please ask staff about our meal options for children |
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DESSERTS
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All $11.90 |
Crème Brûlèe
Vanilla brulee w/ macerated prunes, chantilly cream and crisp vanilla tuille biscuit |
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Chocolate and Pear Tart
Served w/ vanilla bean ice cream |
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Cheesecake
White chocolate Amaretto w/ a biscotti base |
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Berry Bavarois
W/ lemon sorbet and berry compote |
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Chocolate Mousse
Chocolate mousse tower served w/ a blueberry coulis finished w/ chocolate sticks |
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Cheese Plate
Selection of cheese w/ falwasser crackers, toasted ciabatta and macerated figs
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16.90 |
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