Our People: Proprietors Tim Turvey & Helma van den Berg. Head Chef Peter Hallgarth Sous Chef Jason Davidson & Dylan Olsen

Transcription

1 welcome to the RED SHED RESTAURANT & CELLAR DOOR at CLEARVIEW ESTATE since 1989 producer of iconic wines with pedigree, estate grown & handcrafted by people with passion since 1989 ~ Nestled amongst grapevines and olive trees on the Kidnappers Coast, Clearview s iconic Red Shed Restaurant, sheltered courtyard and chapel-like olive grove provide the perfect winery lunch location. Enjoy contemporary Mediterranean fare matched with our acclaimed estate grown wines this is our menu for brunch 10 am to 1 pm lunch, sides, dessert, children & platters 12 to 3 pm some all-day options 10 am to 4.30 pm you will find the wine & beverage lists at the back - one single payment per table is required Our People: Proprietors Tim Turvey & Helma van den Berg Head Chef Peter Hallgarth Sous Chef Jason Davidson & Dylan Olsen Restaurant Manager Ketan Barhate Weddings & Events Manager Kristy Paddick

2 OUR DAILY SPECIALS SOUP OF THE DAY 14 french onion soup with sheep s cheddar croutons FISH OF THE DAY 32 pan-fried gurnard on preserved lemon, green bean & black olive couscous with caper & smoked tomato BREADS the classic Red Shed walnut, fig & red wine bread 12 onion, olive & rosemary focaccia 12 (served with butter & chef s choice of 2 dips) TO START - SMALLER PLATES sautéed baby squid - Sri Lankan coconut sauce on baby cos & cucumber -match with Te Awanga Gewürztraminer 2015 DF & GF 17 Fraser island spanner crab sliders with tarragon, caper aioli & micro salad 17 - match with Beachhead Chardonnay 2015 kale & OE feta spanakopita - with fried shallot, olive crumbs & salsa rosa 16 or 30 - match with Te Awanga Sauvignon Blanc 2016 V sticky southern glazed, free-range pork spare ribs with spring onion & capsicum salsa DF & GF 16 - match with Cape Kidnappers Syrah 2015 the prawn cocktail succulent Australian prawns with iceberg, aioli, tomato, daikon & a tasty house vinaigrette GF 17 - match with Te Awanga Sauvignon Blanc 2016

3 SIDE DISHES roast winter vegetables 8 rocket, pear & parmesan salad 8 house fries with aioli 8 duck fat potatoes 8 MAIN PLATES market fresh fish of the day ~ created daily once the boats come in 32 roast venison rump on parmesan parsnip gratin & confit baby vegetables with red cabbage jam GF 34 - match with Cape Kidnappers Syrah 2015 prosciutto wrapped Angus beef fillet on celeriac rosti with porcini mushroom jus & fried kale DF 34 - match with Reserve Cabernet Franc 2013 toasted walnut & Whitestone s Windsor blue cheese soufflé with peppered pear V 30 - match with Reserve Semillon 2014 organic Bostock free range chicken served on the bone, Pyrenees sauce, maple roasted pumpkin & toasted walnuts DF & GF 32 -match with Pinot Noir Des Trois 2013 gluten free GF, dairy free DF or vegetarian V our chefs are happy to adjust a specific dish on request where possible ask your waitperson we endeavour to source & identify ethically responsible products for our menu, wherever possible

4 DESSERT honey roasted pear with ricotta chocolate mousse 14 & amaretti fig praline GF ~ match with Sea red chocolate dream cake 14 bavarian cream filling, limoncello mousse, berry coulis meringue crumble salted caramel brûlée with citrus vanilla mascarpone 14 ~ match with Late Harvest Chardonnay black forest affogato - traditional Italian dessert 12 hot espresso over ice cream, berry coulis, with Frangelico liqueur GF ~ match with Sea Red BRUNCH DISHES 10AM TO 1PM beachside breakfast 19 bacon, poached eggs, pork & fennel breakfast sausages, button mushrooms, grilled tomato on toasted ciabatta or five grain house-made potato rosti - free range poached eggs & hollandaise 17 with bacon, or smoked salmon & wilted spinach scrambled eggs & bacon on toasted ciabatta or five grain bread 17 french toast - caramelised banana, maple syrup & mascarpone cream 16 creamy thyme button mushrooms on toasted ciabatta or five grain 15 our eggs are all free range tell us how you like them gluten-free bread available

5 ALL DAY MENU ~ 10AM TO 4.30 PM the classic Red Shed walnut, fig & red wine bread 12 onion, olive & rosemary focaccia 12 (served with butter & chef s choice of 2 dips) freshly made soup of the day 14 THE PLATTER 42.5 prosciutto, Clearview roasted olives, smoked lamb, beetroot & feta dip, Wild Game venison salami, Pernod cured salmon, marinated whole shell NZ green lipped mussels, artichoke & roast capsicum marinated mushroom salad served with a seasonal fruit chutney, freshly baked bread, water crackers & your choice of one cheese THE PLATTER OFFER $60.00 the famous Clearview Estate platter (as above) with a bottle of the Estate wine of the day THE CHEESEBOARD 27 quince paste, glazed figs, seasonal fruits, falwasser crackers served with chef s selection of 3 cheeses ( please ask your waitperson for today s cheeses ) - match with Sea Red THE MAIN CHOICE - FOR CHILDREN children s platter; 12.5 ham & salad wrap, raisins, fresh fruit & chocolate bean & beef nachos with sour cream & cheddar cheese 12 bean & tomato nachos with sour cream & cheddar cheese V 10 tomato & cheese thin crust pizza bread with green salad V 10 classic macaroni cheese with bacon 10 SIDE house potato agria fries with aioli & tomato sauce C, D 8 SWEET TREATS 8 ice cream sundae with sprinkles & wafers; choice of - Vanilla - Hokey Pokey Chocolate fresh seasonal fruit platter with choice of ice cream chocolate brownie with vanilla ice cream & chocolate sauce

6 COLD BEVERAGES GLASS Simply Squeezed fresh juices 5.5 orange apple feijoa diet coke 5.5 Bug ginger beer lemon, lime & bitters LOCAL BEER Hawke s Bay Independent Brewery Pilsner on-tap 7 Brave s Brewery ABA on-tap 7 Amstel light 7 SPARKLING WATER Hawke s Bay Sparkling 7 (local Sparkling mineral water) COCKTAIL the Clearview Estate 12 cocktail of Sea Red & bubbly HOT BEVERAGES coffee teas 4 long black 4 earl grey espresso 4 English breakfast flat white 4.8 pure green tea cappuccino 4.8 pure chamomile latte glass 5 peppermint tea chai latte 5 latte bowl 6.2 mochaccino 4.8 hot chocolate 4.8