Menu
Menu

LunchMenu
Entrees
Toasted Ciabatta and Pita Bread,
beetroot hummus, garlic & herb butter, Salmon Pate,pickels. (V)
18.9
Salt and Lemon Pepper Calamari
with citrus aioli
17.9
Pork and Venison Meatballs
roasted capsicum, tomato, basil ragout, feta
19.9
BAcon,Sweet corn& MOZZARELLA Arancini
With Smoked Paprika
19.9
Chargrilled Portabello Mushrooms
apple & beetroot relish, roasted walnuts, pickled onion, micro watercress & radish (VEGAN)(GF)
16.9
Baked Creamy Garlic & Cheese Whakatohea mussels
pickled onion salad, house made sweet chilli sauce
18.9
Beer Battered Scallops, Prawns and Salmon
with lemon aioli & house made sweet chilli sauce
18.9,32.9M
Roquette’s Antipasto Platter
selection of meats, seafood, cheese, breads, spreads,Salmon Pete, House made relish
33.9
Salads & Light Meal
Chargrilled Lamb Fillets
with blue cheese, walnuts, caramelised pears baby spinach and semi dried tomato salad ,balsamic dressing (GF)
25.9E /36.9M
Grilled Portobello Mushrooms,
roast kumara, quinoa, carrot, macadamia &balsamic marinated mushroom salad, roasted beetroot(Vegan) (GF)
24.9
Chargrilled Lamb Rump
minted pea puree, kumara resti,rosemary and chives butter, balsamic creme (gf)
25.9
Chargrilled Garlic & Lemon Pork Loin
roasted root vegetables, spinach and feta salad, smoked paprika aioli (GF)
24.9
Pan-Seared Duck Breast
roasted kumara, oranges & lentils du puy salsa, demi-glace, pea puree
29.9
Deep Fried Kumara Rosti
lentil du puy, tomato, red onion & cucumber salsa, pea puree (V)(GF)
21.9
Mains
Beer Battered Fresh Fish,
with french fries, house made tartare sauce, lemon
24.9
Venison,pork &rosemary meatballs
red wine, roasted tomato and basil ragout, fettuccine pasta, parmesan
26.9
Lemon And Thyme Chicken,
baby potato salad dressed with garlic & mustard seed dressing, cranberries, shredded carrots, black garlic aioli (GF)
27.9
Sticky Plum Glazed BBQ Pork Belly
apple and fennel slaw, duck fat roasted baby potatoes, crispy kale
28.9
Baked White Fish
pine nuts, panko, parmesan and pesto crust, roasted baby potatoes, steamed greens, beurre blanc
34.9
Twice cooked duck confit
kumara and potato mash, steamed vegetables, cranberries, macadamia nuts,
port wine jus (GF)
34.9
Savannah Scotch Fillet of Beef
polenta & rosemary chips, mushroom and leek cream sauce, watercress, aged parmesan (GF)
39.9
Extra
French fries with aioli (V) (GF)
8.5
Crispy polenta chips with parmesan, smoked paprika aioli (GF)(V)
8.5
Seasonal vegetables with parmesan butter (V) (GF)
7.9
Pear and blue cheese salad, mixed greens, walnuts, (V) (GF)
11.9
Garlic and cheese bread (V)
8.5
Creamy baby potato salad, garlic and mustard seed dressing, shredded carrots, parmesan and cranberries (GF)(V)
10.5
Desserts
Please ask your wait-staff for our dessert and after-dinner drinks menu.
Thanks.
Dinner Menu
Entrees
Toasted Ciabatta and Pita Bread,
garlic & herb butter, smoked salmon Pate, pickels. (V)
18.9
Salt and Lemon Pepper Calamari
with citrus and parsley aioli
17.9
Baked Creamy Garlic & Cheese Whakatohea Mussels,
pickled onion salad, house made sweet chilli sauce
18.9
Pork and Venison Meatballs
roasted capsicum, tomato, basil ragout, feta
19.9
Chargrilled Lamb Rump
minted pea purée, kumara rosti, rosemary and chives butter, balsamic creme (GF)
21.9
Bacon and sweetcom rnozarella arancini
smoke paprika aioli
19.9
Deep fried kumara rosti
lentil du puy, tomato, red onion & cucumber salsa, pea puree (V)(GF)
19.9
Chargrilled Portabello Mushrooms, apple & beetroot relish
roasted walnuts, pickled onion, micro watercress & radish (VEGAN)(GF)
16.9E
Beer Battered Scallops & Prawns
with lemon aioli & house made sweet chilli sauce
16.9E
Main Size Comes with small salad 34.9M
Roquette’s Antipasto Platter
selection of meats, cheese, breads, salmon pâte, house made relish
33.9E
Salads & Light Meal
Chargrilled Lamb Fillets
with blue cheese, walnuts, caramelised pears baby spinach and semi dried tomato salad ,balsamic dressing (GF)
36.9
Grilled Portobello Mushrooms,
pickled onion, kumara, macadamia, mixed greens , quinoa, beetroot and black garlic puree (VEGAN)
30.9
Venison, pork & rosemary meatballs
red wino, roosted tomato and basil ragout, pappadelle pasta, pesto, parmesan
31.9
Pan-Seared Duck Breast
roasted kumara, oranges & lentils du puy salsa, demi-glace, pea puree
33.9
Mains
Beer Battered Fresh Fillets of Fish,
garden salad, french fries, tartare sauce.(Add Beer Battered Prawns)
33.9 (36.9)
Morrocan spiced roasted Cauliflower,
cumin roasted kumara and pumpkin cake, capsicum coulis, onion, tomato, cucumber and watercress salad, pickled onion (VEGAN)(GF)
34.9
Lemon and Thyme Chicken,
kumara rosti, black garlic aioli,
tomato, onion, cucumber, lentil du puy and crispy haloumi tabouli
35.9
Roasted Pork Belly
demi-glace, carrot puree, roasted radish, caramelised carrots, poached apple
37.9
Baked King Salmon, panko
pine-nuts & basil pesto crust, crispy potato rosti, morrocan spiced roasted cauliflower puree, garden salad
38.9
Twice-Cooked Duck Confit,
kumara and potato mash, steamed vegetables, cranberries, macadamia nuts, orange sorbet, port wine jus (GF)
38.9
Duo of Frosh Fish,
roasted spiced pumpkin and kumara cake, baby spinach, tomato, feta, red onion and olive salad, smoked paprika aioli (GF)
37.9
*Savannah Scotch Fillet of Beef,
hand-cut chunky chips, mushroom and leek cream sauce, watercress, aged parmesan (GF)
38.9
Angus Eye Fillet of Beef wrapped in streaky bacon
with garlic and potato mash, housemade beetroot relish, port wine jus, tuile
40.9
Scotch Fillet V Eye Fillet
Savannah Scotch Fillet is full of flavour with a little more fat and sinew while the Angus Eye Fillet, being a non-load bearing muscle, is leaner and more tender
Extra
French fries with aioli (V) (GF)
8.5
Crispy polenta chips with parmesan, smoked paprika aioli (GF)(V)
8.5
Seasonal vegetables with parmesan butter (V) (GF)
7.9
pear and blue cheese salad, mixed greens, walnuts (V)(gf)
11.9
garlic and cheese bread(v4)
8.5
Creamy baby potato salad, garlic and mustard seed dressing, shredded carrots, parmesan and cranberries (GF)(V)
10.5
Desserts
Roquette’s homemade Brulee with brandy snap basket – forever changing flavours
14.5
Vanilla Panna Cotta,mango Gelato,Macadamia& cranberry praline (Gf)
14.5
Italian Tiramisu with coffee, chocolate, mascarpone mousse, savoiardi ladyfingers
14.9
Lemon meringue stack with whipped cream, berries, lemon and passionfruit saffron syrup (GF)
14.9
Red Wine Poached Pear with cinnamon &star anise,anglaise,vanilla bean ice cream (gf)
14.9
Feijoa & pear sorbet, berries, pear syrup, caramel shards (Vegan)
(We use local Eastern bay of plenty R N’ Bees Berries)
14.9
Dessert Wine
Deen De Bortoli Botrytis
9.5 46.0
The Ned Noble Sauvignon
9.9 49.5
Trinity Hill Noble Viognier
59.9
Port
Brown Brothers, Australia
9.9 79.5
Warre’s Warrior Reserve, Portugal
10.5 92.0
Deluxe Hot Chocolate
Belgium Hot Chocolate served with either
Kahlua, Baileys, Frangelico, Cointreau or Amaretto and topped with fresh cream
All 14.5
Coffee
Long or Short Espresso
4.0
Flat White or Cappuccino
4.5
Moccacino or Latte
4.5
Belgium Hot Chocolate
4.8
Chai
4.5
Vanilla, Chocolate or Caramel Syrup
1.0
Liqueur Coffee
Double shot of espresso with your choice of liqueur topped with fresh cream
All 14.5
Deluxe Affogato
Double shot of espresso with vanilla bean ice cream with your favourite liqueur and our homemade biscotti
Amaretto, Baileys, Cointreau, Drambuie, Frangelico, Kahlua
All 14.5
Loose leaf Teas
English Breakfast – Earl Grey – Peach and Apricot – Lemon Citrus Fruit Infusion – Chamomint – Feng Shui Green Tea
All 4.9
Cognac
Hennessy VS
15.5
Meukow Vanilla
15.5
Courvoisier VS
15.5
Dessert Cocktail
Toblerone with Baileys, Frangelico, Chocolate liqueur and ice cream