Main Meals & Lunches
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Central Otago Smoked Rabbit Risotto @ Olivers
Central Otago Smoked Rabbit Risotto @ Olivers Central Otago smoked rabbit & pearl barley risotto, local sourced truffle, mushroom, pecorino, baby roquette. Matched with a Stone Mason Pilsner from the Victoria Store Brewery.

Chicken & Thyme Pizza @ Ferris Road Brewery
Chicken & Thyme Pizza @ Ferris Road Brewery A wood fired thin crust pizza topped with smoked chicken, button mushrooms and thyme on a tomato base. Matched with a Ferris Road Brewery Pilsner.

Gnocchi con Sugo di Agnello alla - Central Otago Style @ Armando's Kitchen
Gnocchi con Sugo di Agnello alla - Central Otago Style @ Armando's Kitchen Handmade Italian Gnocchi with Organic Central Otago Lamb Ragu with Forest Mushrooms and Pancetta, topped with own grown Watercress tips, Pecorino Cheese and Truffle Oil.

Goat Goat Goat @ Five Stags Restaurant
Goat Goat Goat @ Five Stags Restaurant Shingle Creek chevon and central sundried apricot hotpot. Tender, lean & flavourful goat snags braised with fresh tomatoes, mushrooms & herbs served with charred kumara and a goats cheese mash. Matched with a 2012 Nanny Goat Pinot Noir.

Lamb Served Two Ways @ Black Forest Café
Lamb Served Two Ways @ Black Forest Café Provenance Lamb Cooked two ways (slow cooked lamb neck and lamb tenderloin) served with pureed swede and a sweet pea jus and asian style salad.

Merino Lamb Rump @ Mt Difficulty Winery Restaurant
Merino Lamb Rump @ Mt Difficulty Winery Restaurant Merino Lamb Rump with Whitestone halloumi cheese, perlas, Mt Difficulty thyme honey roasted parsnips, sherry vinegar glaze and a broad bean & mint salsa. Matched with a Chinaman's Terrace Pinot Noir 2015 or Roaring Meg Pinot Gris 2016

Provenance Lamb Shoulder @ Ancient Briton Hotel
Provenance Lamb Shoulder @ Ancient Briton Hotel A slow cooked roast lamb shoulder, served with grilled haloumi, caramelised shallots, roast yams, turnip and root vegetable medley and a sweet sherry jus (share two people). Locally grown at Shortlands Station.

Provenance Lamb with Central Otago Saffron Gnocchi @ Carrick Restaurant
Provenance Lamb with Central Otago Saffron Gnocchi @ Carrick Restaurant Provenance braised shoulder of lamb with wild thyme, Central Otago saffron potato gnocchi, spring greens, tomato ragout. Matched with a Certified Organic Carrick Bannockburn Pinot Noir.

Red Tussock Back Strap of Wild Venison @ Chatto Creek Tavern
Red Tussock Back Strap of Wild Venison @ Chatto Creek Tavern A wild venison back strap cooked medium rare in a wild herb crust served with Southland agria duck fat roast potatoes, seasonal vegetbales, baby carrots with a local cherry & pinot noir reduction and garnished with pickled mushrooms. Matched with a Chatto Creek Pinot Noir.

Red Tussock Venison & Cherry Cello Jus @ Pitches Store
Red Tussock Venison & Cherry Cello Jus @ Pitches Store Red Tussock Wild Venison is served with textures of beetroot and Cherry Cello jus. The venison is sourced from the wild and processed in Dunedin and the Cherry Cello is locally produced liqueur from Central Otago. Matched with a Hawkdun Rise Pinot Noir.

Slow Cooked Shingle Creek Chevon @ Paulina's Restaurant
Slow Cooked Shingle Creek Chevon @ Paulina's Restaurant Slow Cooked Chevon Shoulder served with fresh homemade Pappardelle, cherry tomatoes, fresh herbs, parmesan cheese and olive oil. Matched with a Takitimu Pinot Noir 2016.

Steak and Guinness Pie @ Oturehua Railway Hotel
Steak and Guinness Pie @ Oturehua Railway Hotel Southland beef braised in Guinness for 3 hours and served with gourmet smashed potatoes and seasonal steamed vegetables. Matched with a Drumsara Dawn Ghost Pinot Noir.

Sweet Roasted Roxburgh Pumpkin @ Highlands Café
Sweet Roasted Roxburgh Pumpkin @ Highlands Café Warm roasted pumpkin crescent with Tovey’s fresh salad greens, sundried tomatoes, Raggedy Range organic goats cheese, Marsh's honey and Cairnmuir Oil blended vinaigrette. Finished with Manuherikia Valley nut praline. Matched with a Mount Michael Pinot Gris.

The Oak Stave @ The Stoaker Room by Wild Earth
The Oak Stave @ The Stoaker Room by Wild Earth The Oak Stave is a selection of five tasting dishes; Shingle Creek goat meatloaf, polenta cakes, smoked tomato sauce. Fiordland venison cheeks, mushroom ragout, kumara puree, maple almonds. Chicken meatballs & coconut black rice, mint & lime yoghurt. Central Otago rabbit terrine, onion & boysenberry chutney. Smoked Akaroa salmon, lentil, fennel & beetroot salad. All dishes are matched with Wild Earth Wines.

Venison & Cranberry Pizza @ Ferris Road Brewery
Venison & Cranberry Pizza @ Ferris Road Brewery A wood fired thin crust pizza topped with venison, cranberry, portabello mushrooms and roasted red peppers. Matched with the fruity, light A.P.A. style of our Ferris Road Trail Ale.

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