DESSERT MENU

A decadent selection of delights, sweet and savoury alike Chocolate Fondant DESSERT MENU A rich chocolate fondant baked hot, with a warm melting centre. - 11.9 Berry Parfait (Gluten free) Berry compote, mascarpone cream and meringue crumble. - 11.9 Baked hot, served with creme anglaise. - 11.9 Vanilla Bean, served with almond shortbread. - 11.9 Changes regularly, our wait staff will advise. - 11.9 New Zealand gourmet cheeses and accompaniments. Serves up to four people. - 23.9 A selection from throughout our dessert menu. Designed as a dessert for two or a great sharing platter. - 26.9 Apple and Blueberry Crumble Crème Brulee Cheesecake Cheese Selection Dessert Tasting Board LIQUEUR COFFEES Irish Jameson’s Irish Whiskey Scotch Whiskey Tia Maria & Bacardi Highlander Spanish English French Bombay Saphire Gin St Remy Brandy Mexican Sultan Special Kahlua Baileys Calypso Tia Maria LUNCH MENU Available daily from 11am - 5pm. ENTRÉE’S Chef ’s choice of specialty breads and accompaniments. For Two - 11.9 For Four - 16.9 The Kiln Bread Selection Made from the freshest ingredients and served with fresh baked bread. - 9.9 The best chowder in town served with fresh baked bread. - 15.9 Soup of the Day Seafood Chowder All pasta’s available in penne, fusilli or fettuccine. Small - 15.9 Regular - 19.9 Zucca della Feta Carbonara PASTA’S Roasted pumpkin, spinach, feta and fresh herbs served in a white wine and garlic sauce. Smokey bacon sautéed with garlic and cracked pepper finished in parmesan cheese sauce. Smoked chicken, button mushrooms and spring onions in a creamy whole grain mustard sauce. Tomato, capers, chilli, olives and fresh herbs. Served as vegetarian or with your choice of chicken or chorizo. Pollo e Fungo Puttanesca Stewart Island Green Lipped Mussels served with fresh baked baguette Available in two flavours. Entrée (9 Mussels) - 14.9 Roasted lemons, garlic and fresh herbs. MUSSELS Main (18 Mussels) - 22.9 Coriander, chilli, ginger and garlic. Chardonnay Monteith’s Golden SIDES Egg - 1.0 Mushrooms - 1.5 Beer Battered Fries - 7.5 Aioli - 1.0 Hashbrowns - 2.0 Butter - 0.5 Seasoned Wedges - 7.5 Side Salad - 4.0 Available daily from 11am - 5pm. Please advise staff of any time restraints. Pre-orders available. Grilled bacon, hash browns, mushrooms, grilled tomato, breakfast sausage, eggs done to your liking and The Kiln’s lightly toasted loaf. - 16.9 Add Steak - 6.0 Pan-seared Japanese Scallops tossed with orzo pasta and a warm tomato and ginger salsa. - 17.9 MAINS The ‘Coasters’ Breakfast Scallops Smoked Eel (Gluten Free) Served on a warm kumara, cherry tomato and rocket salad, finished with a raspberry vinaigrette. - 16.9 200g Scotch Fillet cooked to your liking, served with a dijon mustard mash, mixed salad greens, roasted mushrooms and a Monteith’s Celtic jus. - 24.9 Parmesan and herb coated Stewart Island Blue Cod, served with gourmet potatoes, mixed salad greens and a light tomato and cucumber salsa. - 19.9 Beer battered Stewart Island Blue Cod, served with beer battered fries, salad greens and tartare sauce. - 19.9 Scotch Fillet Oven Baked Blue Cod Monteith’s Golden Blue Cod Salmon (Gluten Free) Pan seared Rakiura salmon resting on a warm salad of potato, gherkin and spring onion, drizzled with a fennel and mustard infused extra virgin olive oil. - 24.9 Smoked chicken bound by camembert, cranberries and cream cheese, served with parmesan herbed crusted potatoes. - 15.9 Change to beer battered fries, add - 2.0 Pan-seared chicken breast on warm ciabatta with red onion, camembert cheese, spicy plum sauce and mixed salad greens. Served with beer battered fries. - 19.9 150g rib-eye cooked to your liking on warmed ciabatta with mixed salad greens, oven roasted tomato and caramelized onions topped with homemade bbq sauce. Served with beer battered fries. - 19.9 Tossed mesculin and rocket greens, cherry tomatoes, mung beans, diakon radish and crispy noodles, finished with a hoisin vinaigrette. - 15.9 Add Beef - 5.0 Add Chicken - 4.0 Chicken Filo Chicken Sandwich Steak Sandwich Winter Salad DINNER MENU Available from 5pm. ENTRÉE’S The Kiln Bread Selection - Chef ’s choice of specialty breads and accompaniments. For Two - 11.9, For Four - 16.9 fresh baked bread. - 9.9 Soup of the Day - Made from the freshest ingredients and served with Seafood Chowder - The best chowder in town served with fresh baked bread. - 15.9 Smoked Eel (G.F.) - Served in a warm kumara, cherry tomato, rocket and watercress salad, finished with raspberry vinaigrette - 16.9 salsa. - 17.9 Scallops - Pan-seared Japanese Scallops with orzo pasta and a warm tomato and ginger Chicken Filo - Smoked chicken bound in camembert, cranberries and cream cheese, served with mixed salad greens. - 14.9 Stewart Island Green Lipped Mussels Fresh Green Lipped Mussels served with fresh baked baguette, available in two flavours. Monteith’s Golden - Coriander, chilli, ginger and garlic. Chardonnay - Roasted lemons, garlic and fresh herbs. Entrée (9 Mussels) - 14.9, Main (18 Mussels) - 22.9 HOUSE MAINS Oven Baked Blue Cod - Parmesan and herb coated Stewart Island Blue Cod, served with gourmet potatoes, mixed salad greens and a light tomato and cucumber salsa. - 26.9 Monteith’s Golden Blue Cod - Beer battered Stewart Island Blue Cod, served with beer battered fries, salad greens and tartare sauce. - 26.9 Salmon (G.F.) - Pan seared Rakiura salmon resting on a warm salad of potato, gherkin and spring onion, drizzled with a fennel and mustard infused extra virgin olive oil - 25.9 Scotch Fillet - 300g Scotch Fillet cooked to your liking, served with a dijon mustard mash, roasted mushrooms and a Monteith’s Celtic jus. - 31.9 with a potato and pumpkin duchess and a sage and onion stuffing cake. - 26.9 served with apple sauce, drizzled with a blackberry jus. - 31.9 Chicken - Char-grilled vegetable and tomato braised boneless chicken thighs, served Pork - Pork rib-eye resting on sautéed seasonal greens, parmesan herb crusted potatoes SIDES Egg - 1.0 Mushrooms - 1.5 Aioli - 1.0 Butter - 0.5 Side of Vegetables - 4.0 Beer Battered Fries - 7.5 Seasoned Wedges - 7.5 Side Salad - 4.0 FLEETING MOMENTS An innovative selection of dishes that change monthly. ENTRÉE’S Fresh local seafood in a saffron risotto. - 17.9 Duck liver and vegetable pates. - 18.9 Traditional tomato and basil with Beef Carpaccio. - 17.9 Risotto Pate Bruschetta All mains accompanied by a matching glass of Monteith’s Braised shank with wild mushroom risotto. - 36.9 Monteith’s Winter Ale Eye Fillet served medium rare with a blue cheese mushroom duxelle melt and a potato gnocchi. - 35.9 Monteith’s Celtic Red Southland Lamb, served with sweetbread pie, sage and truffle oil polenta cake. - 34.9 Monteith’s Original Ale Five spiced vegetable filo served with a housemade pate. - 26.9 Monteith’s Golden Lager Terahiki, served with steamed clams and star anise seafood broth. - 32.9 Monteith’s Pilsner FLEETING MAINS Venison Beef Lamb Vegetarian Seafood (G.F.) TASTING BOARDS Fresh Seafoods - 69.9 Premium Meats - 69.9 A sampling of either fresh seafood or premium meats from throughout our menu. Designed as a dinner for two or a great sharing platter. DESSERT SPECIAL Yesteryear apple bread and butter pudding. - 11.9 Pudding