MADE FROM SCRATCH

Forage & Fresh is a celebration of the historic Banks Peninsula coastal region of the South Island and its abundance of vibrant local producers.

FIRST

SMALL PIECES, IDEAL FOR SHARING
  • Oyster – shaved scallop, sea herbs, lemon (GF)
    4.5
  • 7 spiced pepita seeds – orange, garlic, capsicum, pork (GF)
    5
  • Forage & Fresh house bread – smoked cultured butter (V)
    5
  • 7 spiced pepita seeds – orange, garlic, capsicum, pork (GF)
    5
  • Akaroa salmon – ginger, kaffir, finger lime, grape (GF)
    8
  • Organic Chicken liver pate – spiced bread, crackling
    9
  • Scallop cannelloni – nettle, bower spinach, katsuobushi
    12
  • Peninsula tartare – green olive, miso, flax cracker (GF)
    12.5

MAIN

LARGER SINGLE-SERVE DISHES
  • Peninsula Lamb - cucumber, lemon, honey, sake (GF)
    29
  • Free Range Roasted duck - pickled turnip, black garlic, slow-cooked grains
    29
  • Smoked Paua - pearl oyster, heart of palm, black vinegar (GF)
    32.5
  • Pickled Quail - walnut crackling, cured seaweed, star anise
    35
  • Confit Akaroa Salmon - shiitake, grains, horseradish emulsion
    35
  • Slow Cooked Cod - eggplant, Little River hazelnuts, juniper berry (GF)
    37
  • Pickled Mussels– nettle, bower spinach, katsuobushi
    12

DESSERT

SMALL SERVINGS, IDEAL FOR SHARING
  • Homestead Pear & Apple tart – filtered créme fràiche, blueberries (V)
    12
  • Caramel cheesecake – apple leaves, ginger (V)
    12.5
  • Sweet potato ice cream – shaved pear, cacao (V) (GF)
    14
  • Chocolate friand – quince paste, ginger root (V)
    16
LOCATION

Banks Peninsula
Canterbury

CONTACT
OPENING HOURS
  • Wed — Sat, 12-3pm | 6pm-late
  • Sun, 12 noon til 3pm
  • Mon — Tues, closed
SOCIAL
© Copyright 2020 - Angela Reid - The Funnel Writer, All Rights Reserved