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2015 Spring Menu

This document provides a menu for a cafe/restaurant focusing on breakfast and lunch options. It includes sections for eggs dishes, soups, sandwiches/burgers, sides, drinks including coffee/tea/other beverages, and a kids menu. The menu offers a variety of vegetarian, vegan and gluten free options and notes that ingredients are sourced sustainably and locally when possible.

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zealandia
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© © All Rights Reserved
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0% found this document useful (0 votes)
2K views2 pages

2015 Spring Menu

This document provides a menu for a cafe/restaurant focusing on breakfast and lunch options. It includes sections for eggs dishes, soups, sandwiches/burgers, sides, drinks including coffee/tea/other beverages, and a kids menu. The menu offers a variety of vegetarian, vegan and gluten free options and notes that ingredients are sourced sustainably and locally when possible.

Uploaded by

zealandia
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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BREAKFAST

Parakuihi
EGGS
On Toast

poached eggs + homemade


hash brown on multigrain
roll
11

Benedict

poached eggs + bacon +


hollandaise sauce +
homemade hash brown
16.5

Montreal

poached eggs + salmon +


hollandaise sauce +
homemade hash brown
16.5

Florentine

MUSHROOMS vt

creamy mushrooms on toast


+ wilted baby spinach +
homemade hash brown
13.5

OATCAKES vt

SOUP

LUNCH
Tina

FISH CAKES

pulled lamb shoulder +


freekeh + pickled purple
kumara + smoked yoghurt +
pomegranate
14.5

soup of the day +


multigrain roll + whipped
garlic butter
10.8

buttermilk oatcakes +
orange curd + cinnamon
crme anglaise
15

smoked moki fishcakes +


poached eggs + salsa verde
+ garden salad
16.5

SMASHED AVO v

CURED SALMON gf

smashed avocado on toast +


cannellini, thyme & garlic
puree + aged balsamic
vinegar
12.5

blue duck vodka cured


salmon + poached eggs +
lemon crme frache on
dark caroway rye
17

FOOD

vt

poached eggs + spinach +


hollandaise sauce +
homemade hash brown
16.5

BURGERS
Vegan v

kumara & black bean pattie


+ red capsicum jam +
guacamole on a sourdough
bun + fries
17.5

Fish

fresh sustainably sourced


fish + preserved lemon
tartare sauce + greens on a
brioche burger bun + fries
17.5

Pulled Lamb

crumbled feta + beetroot


horipito relish + iceberg +
harissa yogurt on brioche
burger bun + fries
17.5

RATA BREAKFAST
Krearea (carnivore)

poached eggs + streaky


bacon + vine tomato +
sherry vinegar field
mushrooms + pork & fennel
sausage + black pudding +
homemade hash brown on
multigrain roll
18.2

HERBIVORES
Mixed Bean Chili v

vegan mixed bean chili +


grilled cornbread + side of
guacamole
15.5
Add sour cream 0.5

Takah (herbivore) vt

poached eggs + slow roasted


vine tomatoes + sherry
vinegar field mushrooms +
buttery wilted baby
spinach + homemade hash
brown + sliced avocado on
multigrain roll
18

KIDS
Tamariki

PULLED LAMB

Scrambled Tofu v

SPRING MENU 2015


Kanga Rrangi Kai
Our mission is to provide the best
eco-friendly culinary experience through
sustainable practices and a cyclic
approach, bringing nature to your plate.
v

- vegan

vt

- vegetarian

streaky bacon + free range


egg on toast

spaghetti + tomato +
grated cheddar cheese vt

kid-sized vegetarian
burger + chips vt

smashed banana on toast +


peanut butter & chocolate
sauce v

kid-sized hawaiian pizza


+ chips

All kids meals are 7.5

gf

- gluten free
Fries | 6.5

cumin & corriander


scrambled tofu + curly
kale + beetroot jam on
multigrain roll
14.5

SIDES
Tpiri
Haloumi | 4.5

Streaky bacon | 5

Gluten free bread | 2

Smoked salmon | 5

Buttery wilted baby


spinach | 3

Pork & fennel sausage | 5

100% free range eggs, chicken, bacon and pork | 100% sustainable fish | All bread supplied by local bakery Arobake.
We also compost onsite and grow our own organic produce.

COFFEE

Ng Kawhe
COFFEE
Flat White

4.2/4.8

Latte

4.2/4.8

Cappuccino

4.2/4.8

Espresso

3.5

Long Black

3.5

Americano

3.5

Macchiato

3.5

Mocha

TEA
Ng Ti

HERBAL

4.5/5
MORE CAFFINE!
$1 per extra shot

HOT STUFF

BOMBER ESPRESSO BLEND


Origin: Brazil & Colombia.
Process: Natural & Washed.
Roast Profile: Medium
Flavour notes: Malt, Chocolate and Caramel

EXTRAS
Vanilla
Caramel
Hazelnut
Decaf
Soy
Extra shot

1
1
1
1
0.5
1

Restful

4.2

Chamomile

4.2

Peppermint

4.2

Kawakawa Fire

4.2

Fountain of Youth

4.2

GREEN

BLACK
English Breakfast

4.2

Earl Grey Organic

4.2

Monks Blend

4.2

ROOIBOS

Sencha Organic

4.2

Tokyo Lime

4.2

Red African Fire

4.2

Fab Feijoa

4.2

Jasmine

4.2

Red Vanilla
Raspberry

4.2

Red Original
Organic

4.2

DRINKS

TEA FOR TWO


ADD $3

BEER
Pia

Ng Inu Wera
Honey Lemon
Ginger

4.8

Hot Blackcurrant

4.8

Chai Latte

TUATARA 330ml

4.5/5

Spicy or Sweet

Hot Chocolate
Toddlers Hot
Chocolate
Fluffy

4.5/5
2

Choc, Vanilla, Caramel

Cold Black/White

Double shot of espresso


served on ice

Ultimate Iced
Coffee/Chocolate
Served diner style

8.5

IPA

8.5

Aoteroa Pale Ale

8.5

Porter

8.5

STOKE 330ml

Ng Inu Makariri

Milkshake

Lager

TUATARA ON TAP
Guest brew on tap for $8.5

COLD STUFF

Ask for todays flavour

8.5

1.8

SWEET TREAT
4.5/5
Add fresh whipped cream

Fresh Smoothie

Pilsner

6
5.9
4/4.5

5.9

2 Stoke (light)

JUICE

PARROTDOG 330ml

SODA

Phoenix Organic
Juice 275ml

4.9

Simply Squeezed
Orange Juice 350ml

4.9

Six Barrel Soda

Simply Squeezed
Smoothie 350ml

5.5

Coke Range 350ml

4.5

Goodbuzz Booch

4.9

Six Barrel Spiders

5.9

Charlies Juice
Pouch 200ml

2.6

Phoenix Soft
Drinks 275ml
275ml

330ml

with vanilla ice cream

8.5

4.9

FlaxenFeather

8.5

DeadCanary

8.5

ZEFFER CIDER 330ml


Crisp Apple

8.9

LOOKING FOR VINO?


Ask for our Wine List

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