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Available from noon daily

Our Head Chef Zac has made some delicious creations for our menus

Starters and Light Meals
Herb Loaf                                               9.5
Homebaked herb loaf topped with rosemary oil & sea salt, served with garlic and chilli butters.
Breads & Spreads                                     14.5
Turkish pide, ciabatta & dark rye breads served with a trio of spreads – hummus, parsley walnt pesto and feta & mint.
Mushroom & Port Pate                               13.5
Craft’s own mushroom pate served with crostini’s.
Seafood Chowder                                     14
Creamy medley of mussels, smoked fish & calamari.
B.L.A.T.                                              17.5
Crispy bacon, lettuce, avocado & tomato on toasted herb bread.(DF)
Chicken Quesadilla                                    17.5
 Shredded chicken, red bean & vegetable mix wrapped in a tortilla topped with sour cream & jalapeno salsa.
Main Fare
Pulled Pork                                          19.5
A sandwich New Orleans style toasted Turkish pide with pulled pork, tomato, lettuce & chipotle mayo.(DF)
Thai Beef Salad                                    22.5
Marinated sirloin seared medium rare on a Thai chilli dressed salad of tomato, mung bean, cucumber, coriander & crispy noodles.(DF)
Beef Burger                                            19.5
Homemade ground beef pattie with caramelised onion, tomato, gherkin, bbq sauce & straight cut fries. (vegetarian option-falafel pattie)
Sole Paupiette                                       23.5
Pan fried fillet of sole stuffed with spinach & ricotta, served with gourmet potatoes and a white wine dill sauce.
Greek Salad                          17.5
A fresh salad with roquette, Kalamata olives, feta, tomato & cucumber, dressed with an oregano vinaigrette. (add chicken $5) (V. GF, DF)
Steak, Eggs & Fries                 22.5    
Porterhouse steak, cooked to your liking, topped with eggs & onion rings served with fries. (GF)
Chicken Pasta                           19.5
Spaghetti pasta, feta, roquette & chicken in a sundried tomato & garlic confit topped with almond slithers. (DF)

Coast to Coast                           28.5
Otago blue cod fillets, either crumbed & pan fried or battered, served with straight cut fries. (GF,DF)
Chicken Filo                                22.5
Chicken, spinach, bacon, cream cheese, brie, walnuts & apricot sauce bound in filo baked until golden, on a cabbage slaw.
Lamb Shank Pie                          27
Lamb shank slow braised in red wine, mushrooms, tomatoes & vegetables topped with flakey pastry.
Pork Belly                                    25.5
Fennel infused braised pork belly served with a smoked kumara puree and a spicy corn & pineapple salsa. (GF)
Fiordland Venison                 32.5
Southern venison cooked medium rare and served with wilted spinach, white bean puree and a blackberry jus. (GF)
Chicken Breast                    23.5
Tender breast of chicken filled with spinach, feta & garlic wrapped in streaky bacon and served on parmesan polenta rounds with a savoury plum sauce.
Sirloin Steak                        29.5
250g sirloin steak, cooked to your request, served with creamy garlic mash, field mushrooms, asparagus, blue cheese & mushroom butter. (GF)
Desserts…             all 12 
Banana Foster             
Bananas sautéed in a caramel sauce, flambéed in rum & banana liqueur, served with vanilla ice cream.
Chocolate Brownie
A delicious homemade brownie with berry coulis vanilla ice cream, topped with walnuts & cream.
Pineapple & Ice Cream (GF)
Caramelised rings of fresh pineapple served with vanilla ice cream laced in chocolate sauce.

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