DESSERT MENU
A decadent selection of delights, sweet and savoury alike
Chocolate Fondant
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
Apple and Blueberry Crumble
Baked hot, served with creme anglaise. - 11.9
Crème Brulee
Vanilla Bean, served with almond shortbread. - 11.9
Cheesecake
Changes regularly, our wait staff will advise. - 11.9
Cheese Selection
New Zealand gourmet cheeses and accompaniments.
Serves up to four people. - 23.9
Dessert Tasting Board
A selection from throughout our dessert menu.
Designed as a dessert for two or a great sharing platter. - 26.9
LIQUEUR COFFEES
Irish Highlander
Jameson’s Irish Whiskey Scotch Whiskey
English Spanish
Bombay Saphire Gin Tia Maria & Bacardi
French Mexican
St Remy Brandy Kahlua
Calypso Sultan Special
Tia Maria Baileys
LUNCH MENU
Available daily from 11am - 5pm.
ENTRÉE’S
The Kiln Bread Selection
Chef ’s choice of specialty breads and accompaniments.
For Two - 11.9 For Four - 16.9
Soup of the Day
Made from the freshest ingredients and served with fresh baked bread. - 9.9
Seafood Chowder
The best chowder in town served with fresh baked bread. - 15.9
PASTA’S
All pasta’s available in penne, fusilli or fettuccine.
Small - 15.9 Regular - 19.9
Zucca della Feta
Roasted pumpkin, spinach, feta and fresh herbs served in a white wine and
garlic sauce.
Carbonara
Smokey bacon sautéed with garlic and cracked pepper finished in
parmesan cheese sauce.
Pollo e Fungo
Smoked chicken, button mushrooms and spring onions in a
creamy whole grain mustard sauce.
Puttanesca
Tomato, capers, chilli, olives and fresh herbs.
Served as vegetarian or with your choice of chicken or chorizo.
MUSSELS
Stewart Island Green Lipped Mussels served with fresh baked baguette
Available in two flavours.
Entrée (9 Mussels) - 14.9 Main (18 Mussels) - 22.9
Chardonnay Monteith’s Golden
Roasted lemons, garlic and fresh herbs. Coriander, chilli, ginger and garlic.
SIDES
Egg - 1.0 Mushrooms - 1.5 Aioli - 1.0 Hashbrowns - 2.0 Butter - 0.5
Beer Battered Fries - 7.5 Seasoned Wedges - 7.5 Side Salad - 4.0
MAINS
Available daily from 11am - 5pm.
Please advise staff of any time restraints. Pre-orders available.
The ‘Coasters’ Breakfast
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
Scallops
Pan-seared Japanese Scallops tossed with orzo pasta and a
warm tomato and ginger salsa. - 17.9
Smoked Eel (Gluten Free)
Served on a warm kumara, cherry tomato and rocket salad, finished with a
raspberry vinaigrette. - 16.9
Scotch Fillet
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
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. - 19.9
Monteith’s Golden Blue Cod
Beer battered Stewart Island Blue Cod, served with beer battered fries,
salad greens and tartare sauce. - 19.9
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
Chicken Filo
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
Chicken Sandwich
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
Steak Sandwich
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
Winter Salad
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
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
Soup of the Day - Made from the freshest ingredients and served with
fresh baked bread. - 9.9
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
Scallops - Pan-seared Japanese Scallops with orzo pasta and a warm tomato and ginger
salsa. - 17.9
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
Chicken - Char-grilled vegetable and tomato braised boneless chicken thighs, served
with a potato and pumpkin duchess and a sage and onion stuffing cake. - 26.9
Pork - Pork rib-eye resting on sautéed seasonal greens, parmesan herb crusted potatoes
served with apple sauce, drizzled with a blackberry jus. - 31.9
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
Risotto
Fresh local seafood in a saffron risotto. - 17.9
Pate
Duck liver and vegetable pates. - 18.9
Bruschetta
Traditional tomato and basil with Beef Carpaccio. - 17.9
FLEETING MAINS
All mains accompanied by a matching glass of Monteith’s
Venison
Braised shank with wild mushroom risotto. - 36.9
Monteith’s Winter Ale
Beef
Eye Fillet served medium rare with a blue cheese mushroom duxelle melt and
a potato gnocchi. - 35.9
Monteith’s Celtic Red
Lamb
Southland Lamb, served with sweetbread pie, sage and truffle oil polenta cake. - 34.9
Monteith’s Original Ale
Vegetarian
Five spiced vegetable filo served with a housemade pate. - 26.9
Monteith’s Golden Lager
Seafood (G.F.)
Terahiki, served with steamed clams and star anise seafood broth. - 32.9
Monteith’s Pilsner
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
Pudding
Yesteryear apple bread and butter pudding. - 11.9