Garlic Bread (V) 14.5

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1 Nautilus Menu Dinner Menu Entrees Artisan Bread (V) Homemade, served with olive oil and various dips.5 Garlic Bread (V).5 Over the Moon Goat Cheese Bonbon and Aoraki Smoked Salmon Salad Cheery tomato, honey caramelized figs, avocado oil and raspberry vinaigrette Chicken, Bacon and Duck Terrine (GFOD) Homemade pate, pear, feijoa, tamarind chutney and toasted bread with beetroot blush Nautilus Scallops (GF) Seared in lemon butter. Served with leeks, star anise and Riesling creamy reduction. Soup of the day (V+GF) Ask about the Chef's special Baked Portabello Mushrooms (V+GF) With Brie, roasted almonds, baked to perfection and drizzled with a hint of Manuka honey Hanoi Prawns (out of the shell) (GF) With fresh tomato, garlic butter, preserved lemons, kaffir lime reduction and olives Mains All mains will be served with seasonal steamed greens and gourmet potato with herb butter. Tuscan's Twice Cooked Pork Belly (GF) Glazed with ginger orange, carrots, apple cloves chutney and Port Jus sauce Half Canterbury Duck (GF) Roasted breast and double baked leg, drizzled with a lime and Manuka honey reduction Moroccan Steamed Chicken Breast (GF) Stuffed with ginger, apricot, feta and smoked garlic served with Israeli couscous Angis Beef Eye Fillet (GF) Cooked to your liking, creamy mushroom sauce (or a classic Pinot Noir jus sauce on demand) Nautilus Lamb Casserole Luxury Pie 24.5

2 With a rich rosemary, mushroom, red onion, quince jelly, liquorice and Brandy sauce Oven Baked Aoraki Salmon Fillet (GF) Basil and parmesan risotto, Champagne beurre blanc sauce and wilted vegetables Poached Fish of the Day Fish of the day, mussels, prawns and scallops in garlic, herbs, Chardonnay and homemade tomato fish stock Basil French Pancake (V) Filled with roasted vegetables and Brie in puff pastry, wild mushroom puree sauce and pinenuts Seafood Linguini With prawns, smoked salmon, cherry tomato, fresh rocket leaves, basil oilvie oil and mussels 22/28 Sides Garden Salad and Balsamic Vinaigrette 6 Gourmet Roasted Herb Potato 6 Harmony of Seasonal Vegetables 6 Mashed Potato with Black Truffle oil 8 Fries 6 Dessert Almond Walnut Decadent Chocolate Brownie, caramelised macadamia nuts and blueberry ice cream Deep Fried Italian Custard Crispy and warm homemade thick custard in almond crust Berry Pannacotta and Rhubarb Coulis (GF) Orange cream, diced mango, orange and ginger sauce Classic Parisian Crème Brulee (GF) With Heilala vanilla and a toasted biscot Chocolate Mousse (GF) Using the finest Belgium 70% cacao chocolate Drambuie or Frangelico Affogato (GF) Vanilla ice cream served with a shot of Dambruie or Frangelico alongside an intense expresso mix Strawberry Shortcake Tower (in season)

3 Vanilla cream and strawberry coulis Chef's Choice Trio of Ice Creams Lemon curd and cinnamon biscuit stick Nautilus Trinkets Six mini macaroons 13 Cheeses Over the Moon Cheese Selection Ask our friendly staff for today's selection and prices POA Dessert Wines and Port (60mls) From the least sweet to the sweetest: Brightwater Iced Riesling 375mls 45/8 Ned Noble Sauvignon Blanc 47/8.5 Te Whare Ra Noble Riesling 375mls 57/1 0 Trinity Hill Noble Viognier 375mls 49/9 Croft Fine Ruby 105/ 11 Croft Fine Tawny 105/ 11 Croft 10 YO Tawny 175/ Krohn Kolheita / Krohn Kolheita / 20 Kolheita 20 YO 0/ 27 GF = Gluten Free V = Vegetarian

4 Nautilus Menu Brunch Menu Nautilus Breakfast Two poached eggs on garlic bread served bacon and creamy mushrooms New York Bagel Toasted Smoked salmon, cream cheese, capers and avocado OR bacon, cream cheese, avocado and tomato Eggs Benedict on Grilled Ciabatta With ham on the bone OR bacon OR smoked salmon; BOTH served with spinach and Hollandaise sauce.5 17 Lunch Menu Freshly Baked Bread Homemade NZ cold pressed olive oil and dips (serves 2) Garlic Bread Homemade (serves 2) Thai Prawns In a light Thai style curry, lime, coriander, and coconut with noodle broth Grilled Chicken Salad With pineapple, tomato, lettuce, pesto, sweet corn, croutons and herbed mayonnaise Nautilus Seafood Chowder A creamy selection of poached NZ seafood served with Tempura prawn Toscani Calamari Cornflour crumbed, red capsicum and Tartare sauce, summer mixed salad Marinated Lamb Salad With Israeli Chorizo couscous, mint and Gree, Tzatziki sauce Fish Fillet of the Day With beer battered chips and garden salad, cucumber and Tartare sauce Vegetable Tower (V) Wilted vegetables of the the day, Brie cheese and potato roasties with garlic and spring onion yoghurt sauce

5 Seafood Linguini With prawns, smoked salmon, cherry tomato, fresh rocket leaves and mussel Pasta Carbonara Creamy mushrooms and steaky bacon Confit of Duck Leg Mascarpone plenta, lime and honey sauce with wilted greens Scallops Brittany Pan seared, served in a thin basil crepe accompanied by a creamy tomato, garlic and coriander sauce Open Steak Sandwich Grilled Eye fillet (120g), toasted bread, smoked tomato relish, mushrooms and aged cheddar / V = Vegetarian