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Medium $8.00100 Grams
Our home-made Lavosh has been winning hearts since we made the first batch, we're sure you'll love it too!! 100g serves 2 guests (but probably just you!)
From $17.50
Crispy, tender, and seriously addictive. These bite-sized chicken morsels are marinated in rich buttermilk for extra juiciness, then tumbled in our family’s secret herb and spice blend—a subtle nod to the Colonel, but with Glen’s own twist. Coated for crunch and fried till golden, they’re gluten-free and full of flavour. Perfect for snacking, sharing, or sneaking before dinner even starts.
From $8.00
My recipe, direct from "Local Flavours", this SUPER popular dip has all the earthy flavours of slowly roasted beetroot and tahini with our honey and a splash of local lemon juice. Extra virgin olive oil added slowly gives a silky mouthfeel.
x1 $17.001 Serve
Trevors Beef Bangers a thing to behold and even better to be eating them. Made with natural casing and the perfect ratio of fat, it's all I can do to not be outshone by our local butcher. Paired with a classic onion gravy, and silky smooth mash.
From $15.00
Although traditionally a side dish this is my spin on this traditional caponata. It is hearty enough to be served as a main alongside our wild rice salad, it's probably so healthy it'll kill you. Combing sauteed onion and celery with Italian tomatoes, capers and green olive and served on top of creamy and garlicky oven-roasted eggplant, .
From $17.50
Thsi little number is more full of Herbs than a mid eighties cartoon movie about a dog. (Footrot Flats whose soundtrack was sung by the Herbs famous for their song "What's The Time Mister Wolf" for those of you who currently did not grow up in New Zealand). Anyway, back to the description of this dish.. capsicum stuffed with ricotta, fetta, pine nuts, basil, lemon zest and a nudge of supporting herbs, roasted and served on a bed of lemon & herb Quinoa.
x1 $19.001 Serve
"Olive" another!!" - is what you'll catch(y-a-tori) me saying, as I finish another bowl of this warming winter stoup from somewhere in Europe - probably the good part. What's left of it anyway.. Marinated chicken thigh cutlet and drum, tomatoes, olives, a recipe taught to me by friend of the family, Paoloa Baccetti. Served with a side of buttery mash potatoes
x1 $16.001 Serve
I'm using air quotes around "salad" because let's be real—this is a proper meal disguised as rabbit food. Tender roast chicken (the good bits, not the sad leftover scraps) piled on fresh greens with our Cauliflower POWER 'Slaw, which is basically regular coleslaw that went to the gym and got really into functional fitness. The cauliflower slaw is crunchy, zingy, and pretends to be virtuous while secretly being delicious enough that you'll actually eat your vegetables without negotiating like a tired parent at 6pm. The chicken's herb-roasted and juicy, because dry chicken is a crime against humanity and I refuse to be complicit. This is the meal you order when you want to feel healthy but also don't want to eat something that tastes like penance. Perfect for those "I should probably eat a vegetable" moments, or when you need to balance out last night's halloumi nugget situation (no judgment—we've all been there).
From $10.00
Layers of creamy baked eggplant with a crust of parmesan cheese on top all bound with our very own tomato sauce. Full of ricotta to prevent this being too dense (a problem I suffer from personally) this is a great summery/ autumy/wintery dish fit for any table!!
From $8.00
Cauliflower, cheese sauce, baked with mozzarella. and Parmesan = Yum!!
From $8.00
Crisp Green Beans with Shaved Pecorino Cheese and pinenuts! Hooray!!
From $8.00
Its a classic tale of humble mash meets butter but.... plot twist!! This butter has lead a life of fear and resentment burnt by past lovers and friends.
x1 $19.001 Portion
I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.
From $17.00
"Olive" another!!" - is what you'll catch(y-a-tori) me saying, as I finish another bowl of this warming winter stoup from somewhere in Europe - probably the good part. What's left of it anyway.. Marinated chicken thigh cutlet and drum, tomatoes, olives, a recipe taught to me by friend of the family, Paoloa Baccetti.
Medium $8.00100 Grams
Our home-made Lavosh has been winning hearts since we made the first batch, we're sure you'll love it too!! 100g serves 2 guests (but probably just you!)
From $17.50
Crispy, tender, and seriously addictive. These bite-sized chicken morsels are marinated in rich buttermilk for extra juiciness, then tumbled in our family’s secret herb and spice blend—a subtle nod to the Colonel, but with Glen’s own twist. Coated for crunch and fried till golden, they’re gluten-free and full of flavour. Perfect for snacking, sharing, or sneaking before dinner even starts.
From $8.00
My recipe, direct from "Local Flavours", this SUPER popular dip has all the earthy flavours of slowly roasted beetroot and tahini with our honey and a splash of local lemon juice. Extra virgin olive oil added slowly gives a silky mouthfeel.
x1 $17.001 Serve
Trevors Beef Bangers a thing to behold and even better to be eating them. Made with natural casing and the perfect ratio of fat, it's all I can do to not be outshone by our local butcher. Paired with a classic onion gravy, and silky smooth mash.
From $15.00
Although traditionally a side dish this is my spin on this traditional caponata. It is hearty enough to be served as a main alongside our wild rice salad, it's probably so healthy it'll kill you. Combing sauteed onion and celery with Italian tomatoes, capers and green olive and served on top of creamy and garlicky oven-roasted eggplant, .
From $17.50
Thsi little number is more full of Herbs than a mid eighties cartoon movie about a dog. (Footrot Flats whose soundtrack was sung by the Herbs famous for their song "What's The Time Mister Wolf" for those of you who currently did not grow up in New Zealand). Anyway, back to the description of this dish.. capsicum stuffed with ricotta, fetta, pine nuts, basil, lemon zest and a nudge of supporting herbs, roasted and served on a bed of lemon & herb Quinoa.
x1 $19.001 Serve
"Olive" another!!" - is what you'll catch(y-a-tori) me saying, as I finish another bowl of this warming winter stoup from somewhere in Europe - probably the good part. What's left of it anyway.. Marinated chicken thigh cutlet and drum, tomatoes, olives, a recipe taught to me by friend of the family, Paoloa Baccetti. Served with a side of buttery mash potatoes
x1 $16.001 Serve
I'm using air quotes around "salad" because let's be real—this is a proper meal disguised as rabbit food. Tender roast chicken (the good bits, not the sad leftover scraps) piled on fresh greens with our Cauliflower POWER 'Slaw, which is basically regular coleslaw that went to the gym and got really into functional fitness. The cauliflower slaw is crunchy, zingy, and pretends to be virtuous while secretly being delicious enough that you'll actually eat your vegetables without negotiating like a tired parent at 6pm. The chicken's herb-roasted and juicy, because dry chicken is a crime against humanity and I refuse to be complicit. This is the meal you order when you want to feel healthy but also don't want to eat something that tastes like penance. Perfect for those "I should probably eat a vegetable" moments, or when you need to balance out last night's halloumi nugget situation (no judgment—we've all been there).
From $10.00
Layers of creamy baked eggplant with a crust of parmesan cheese on top all bound with our very own tomato sauce. Full of ricotta to prevent this being too dense (a problem I suffer from personally) this is a great summery/ autumy/wintery dish fit for any table!!
From $8.00
Cauliflower, cheese sauce, baked with mozzarella. and Parmesan = Yum!!
From $8.00
Crisp Green Beans with Shaved Pecorino Cheese and pinenuts! Hooray!!
From $8.00
Its a classic tale of humble mash meets butter but.... plot twist!! This butter has lead a life of fear and resentment burnt by past lovers and friends.
x1 $19.001 Portion
I learned to cook a meat sauce from a ball-breaking Italian. It's fitting that Sophie has been wanting to feature a lasagne on the menu and has been breaking my balls ever since. I use better ingredients and more of them, as well as the skills I have hard-won in an unforgiving Italian kitchen.
From $17.00
"Olive" another!!" - is what you'll catch(y-a-tori) me saying, as I finish another bowl of this warming winter stoup from somewhere in Europe - probably the good part. What's left of it anyway.. Marinated chicken thigh cutlet and drum, tomatoes, olives, a recipe taught to me by friend of the family, Paoloa Baccetti.