BACCHUS WINE BAR & RESTAURANT

flowerpot bread | 6.00

ciabatta with olive oil & balsamic | 6.00

soup of the day - made fresh and changes daily | 12.50

chicken liver pate with beetroot relish and toasted crostini | 16.50

risotto of asparagus, spinach and basil topped with crispy prosciutto and shredded parmesan | 19.50

pork belly slow cooked in star anise, garlic and hoisin on sticky rice and bok choy, tart apple dressing | 22.50

silver fern fillet steak, cooked medium rare on mustard mash with evansdale bay blue, red wine jus | 29.50

manuka house smoked salmon on fresh asparagus with soft poached egg, hollandaise and parmesan | 24.50

fish of the day - fresh and changes daily, served on mash | 26.50

chicken caesar salad – grilled chicken breast on cos lettuce, croutons, soft poached egg, caesar dressing and parmesan | 22.50

salt and pepper dusted squid rings on salad greens with cherry tomatoes, avocado and rocket aioli |  22.50

grilled butternut polenta with portobello mushrooms, rocket and cherry tomatoes, balsamic blue cheese dressing | 19.50