VIEWS: 0 PAGES: 2 POSTED ON: 9/29/2012
B R U N C H - S U N D A Y 0 5 F E B R U A R Y 2 0 1 2 Creamy mushroom and thyme soup, topped with bacon and served with toasted ciabatta. 13.50 Kids breakfast: French toast with a rasher of bacon, maple syrup and whipped cream. 9.50 French toast served with maple syrup, stawberries, caramalised banana and 15.50 soft whipped cream. With bacon: 18.50 All day English breakfast served traditional style with bacon, sausage, mushroom, 18.50 potatoes, slow roasted tomato, two fried eggs and toasted ciabatta. Eggs Plato: two poached free-range eggs rested on toasted ciabatta with 17.00 bacon, spinach and mushroom drizzled with hollandaise sauce. Mushroom, bacon and spinach omelette served with a fresh green salad and 15.50 toasted ciabatta. BLT: Bacon, lettuce and tomato in a house-made bap served with hand cut 17.00 fries and aioli. Fresh fish fillets, pan-fried, and served with capsicum chilli jam and a pickled 18.50 cucumber salsa. Risotto of arborio rice flavoured with slow roast tomatoes, bacon and black olives, 17.50 finished with parmesan and basil. House-made paua patties, pan fried, served with chilli yoghurt and pickled daikon. 18.50 Sirloin fillet, cooked to your liking, served with hand cut fries, fried eggs 21.50 and pan jus. Delicious seafood chowder filled with, mussels, prawns, and white fish, 19.50 and served with toasted ciabatta. Roasted vegetable and chicken salad with baby spinach and a balsamic reduction. 16.50 Plato’s home made fish and chips: fillets of fresh fish, fried in a crisp breadcrumb, 19.00 served with hand cut fries and colesaw. Grilled half-shell New Zealand green lipped mussels with an almond 15.50 and garlic butter crumb and lemon aioli. Fresh ricotta and zucchini tart with slow roast tomatoes, parmesan short crust 18.50 and a balsamic reduction.. Old school bangers served on a creamy mash with a rich onion gravy. 17.50 ON THE SIDE 6.50 each - Roasted potatoes - Green Salad with lemon dressing - Bubble and squeak - Hand-cut fries with aioli D E S S E R T S Hot rhubarb and berry crumble, served with crème anglaise and vanilla ice cream. 12.50 Melt-in-the-mouth cappuccino brulée served with whipped cream and biscotti. 12.50 Sticky date pudding served warm with caramel sauce and vanilla ice cream. 12.50 New York-style baked cheesecake subtly flavoured with lemon zest and served with 12.50 strawberry compote. Chocolate and walnut brownie served warm with chocolate ganache and vanilla ice cream. 12.50 Affogato — a scoop of gourmet vanilla bean ice cream doused with a shot of espresso 8.00 - or with the extra zing of a nip of liqueur. 12.50 Hot drinks Coffee. . . Long or short black 3.50 Mocha 4.50 Flat White 4.00 Vienna 4.00 Latte 4.50 Macchiato 4.00 We serve doubles — please let us know if you prefer a weaker cup. Please note for soy milk and decaf we charge an extra .50 Tea... Twinings English Breakfast; Twinings Earl Grey; Twinings Peppermint; 3.50 Chamomile or Blackcurrant. . . . and other hot drinks Hot chocolate 4.50 Chai Latte 4.50 Af t e r Sambuca — Aniseed-flavoured liqueur from Italy. 10.50 Grappa — Classic Italian coffee accompaniment produced from grape pressings. 10.50 Limoncello — A refreshing lemon-flavoured digestive produced in Kerikeri. 10.50 Branca Menta — Mint-flavoured after dinner liqueur from Italy. 10.50 Fernet Branca --- A full-bodied, herbaceous digestive made in Italy. 10.50 Quick Brown Fox— Coffee liqueur made in Dunedin, with hints of cinnamon. Delicioso! 10.50 Bailey’s Original Irish Cream 9.50 Glenfiddich Single Malt 12 Year Whisky 12.50 Laphroaig Single Malt 10 Year Whisky 12.50 Hennessy Privilège Very Special Old Cognac 12.50 Aurum ‘9 Carat’ Hawkes Bay Noble Semillon 2008 (375ml) 10.50/36.00 Succulent and honeyed, exhibits orange blossom, dried apricots and ripe grapefruit flavours, with a long clean finish. Wooing Tree Central Otago ‘Tickled Pink’ 2010 (375ml) 55.00 This amazing 100% Pinot sticky has peach, raspberry and rhubarb crumble notes.
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