The Conservatory Menu

Ocean Catch

Malborough salmon, baked fish of the day, prawns, capers, topped with rocket, lemon pepper spice and aioli.

The Conservatory

A selection of high-quality cured meats. Pepperoni, chorizo, prosciutto and BBQ sauce.

Southern Flame

Cajun free-range chicken, caramelised onions, roasted capsicums and coriander, topped with sour cream.

The NV

Spicy chilli oil, high-quality pork sausage, prosciutto,nduja and spinach

The Garden

A vegetarian's dream, topped with sun-dried tomatoes, red onion, capsicum, olives, baby spinach and feta. Add chicken/prosciutto/pepperoni for $8

Margherita

Nice, simple and super tasty flavours. Trio of tomatoes, buffalo mozzarella and basil. Add chicken/prosciutto/pepperoni for $8

Gluten free

All of our pizzas are available gluten free. Please tell your server.

Prawns & fresh fish bites

Flambe prawn cutlets and local market fish finished with white wine and fermented chilli butter. Topped with kumari crisp and labne. Served with grilled ciabatta.

Jalapeño Poppers

Filled with smooth cream cheese, wrapped in crispy baconand oven-baked

Bread & dips

Home made butter, labne, olive oil and dukkah.

Oysters

Freshly shucked oysters with lemon and a side of mignonette dressing. 1/2 DOZEN

Buttermilk Fried Chicken

House made black pudding, pea mousse, ciabatta wafer and citrus butter sauce

Market Fish Crudo

Delicately cured fish crudo laid over tangy buttermilk, topped with orange segments and radish marinated in olive oil and crushed chilli

Burrata

Burrata cheese served on sough dough topped with tomatoes, avocado, red onions, basil pesto and balsamic reduction.

Seared Scallops

House made black pudding, pea mousse, ciabatta wafer and citrus butter sauce

Rosemary fries

In fresh rosemary salt served with ketchup.

Kumara fries

In smoked paprika salt served with aioli.

Parmesan truffle fries

Served with truffle cream.

Mixed leaf salad

Small light salad dressed with sun dried tomato infused oil.

Seasonal Greens (GF)

Sautéed in garlic, fermented chilli butter, almond.

Fish burger

Pan seared market fish with aioli slaw, lettuce, tomato and citrus salsa.

Premium Angus cheeseburger

220gm of prime beef smashed on the grill, free range streaky bacon, cheese, lettuce, tomato, pickles and Mac sauce.

K-pop Chicken Burger

Crispy chicken thigh glazed with spicy gochujang honey ketchup, aioli slaw, lettuce, tomato and pickled daikon.

Fish of the day (GF)

Pan-seared fish, charred cos, salsa morita with a crayfish bisque

Beef Rib Eye

Laid on creamy truffle mash with brocollini, and accompanied by a side of freshly made peppercorn sauce

Golden Thyme Chicken

Brined with shallots, thyme, and salt, slow-cooked with butter and broth, then oven-roasted to golden, crispy perfection

Seafood Linguine Pasta

Prawns, scallops, grated grana padano chorizo butter sauce

Vietnamese Chicken Salad

Tender chicken thighs tossed with cabbage, papaya, red onion, carrot, mint, and coriander, finished with a zesty Vietnamese dressing.

Salmon Noodle Salad

Glazed miso-wasabi salmon served over soba noodles tossed with homemade kimchi of cabbage, carrot, and radish, finished with toasted kīna for a nutty crunch

Thai Beef Salad

Thinly sliced beef with a bit of spice, cucumber, tomato and coriander, topped with crispy noodles, toasted peanuts and with a citronella dressing.

Grilled Cous Cous Salad

Grilled Patagonian squid with couscous, cherry tomatoes, feta, pomegranate, baby spinach, courgette, butternut, and a fragrant coriander dressing.

Baked Dark Chocolate Tart

Served with cappuccino ice cream, white chocolate tulle and crushed mandarin

Strawberry and Chocolate Cheesecake

Rich and creamy cheesecake made with vanilla biscuit crumbs, cream cheese, and condensed milk, topped with fresh strawberries and dark chocolate.

Baked Alaska

Homemade sponge cake layered with creamy vanilla ice cream, finished with a golden baked meringue.