DINNER | BRUNCH | LUNCH | DRINKS | KIDS

DINNER MENU

Monday – Sunday, from 5pm

Wood fired flatbread (v) serves two 8

nice with

Sicilian green olives, garlic, persillade (v) 9

Tuscan white bean dip, fennel, smoked paprika (v) 12

Chicken liver parfait, chai spiced maple, black pepper 14

Lamb skewer, arbol chilli, fennel, skordalia 14ea

Smoked stracciatella, confit tomatoes, basil, pistachio 17

Wood fired sourdough pizza

New season asparagus, mozzarella, goats cheese, walnut pesto, mint 24

Crispy chilli, chorizo, prawns, mozzarella, tomato, chives 24

Agria potato, thyme, gremolata, garlic confit, kalamata olives (v) 20

Slow cooked shortrib, taleggio cheese, pickled onions, horseradish 22

Heirloom tomatoes, labneh, ricotta salata, sherry vinaigrette, pomegranate, walnuts 24

Wood fired cauliflower, tahini yoghurt, coriander zhoug, puffed ancient grains (v) 23

Crispy polenta cake, grilled asparagus, basil pesto, braised fennel, pine nuts (v) 24

Market fish, saffron risotto, mascarpone, sugarsnap peas MP

Greenstone Creek bavette, whipped marrow, confit shallots, mushroom jus 40

Free-range spatchcock chicken, garlic toum, chilli oil, pickled onion, oregano

– half chicken 38 / whole chicken 58

Braised lamb shoulder, harissa, radicchio, fennel 65

Baby cos salad, capers, radish, fennel vinaigrette (v) 12

Crispy wood fired potatoes, smoked chilli, confit garlic, parsley (v) 12

DESSERT

Tiramisu panna cotta, hazelnut biscotti 15

Lime and vanilla parfait, wood fired pineapple, rum caramel 15

Dark chocolate mousse, new season blueberries, berry compote, macadamia praline (v) 15

Blood orange and olive oil cake, vanilla mascarpone 17

Loretta Affogato, Frangelico, espresso, vanilla ice cream 15

CHEF’S MENU 65pp

A selection of our most popular dishes, served to share. Please advise us of any dietaries.

Woodfired flatbread (v)

Tuscan white bean dip, fennel, smoked paprika (v)

Chicken liver parfait, chai spiced maple, black pepper

Heirloom tomatoes, labneh, ricotta, salata, sherry vinaigrette, pomegranate, walnuts

Woodfired cauliflower, tahini yoghurt, coriander zhoug, puffed ancient grains (v)

Greenstone Creek bavette, smoked marrow, confit shallots, mushroom jus

Baby cos salad, capers, radish, fennel vinaigrette (v)

Crispy woodfired potatoes, confit garlic, smoked chilli, parsley

Dark chocolate mousse, new season blueberries, berry compote, macadamia praline (v)

(v) vegan

BRUNCH MENU

Saturday – Sunday, from 9am

Free range eggs your way, sourdough toast, gremolata 15 / add bacon 24

3 egg omelette, crispy chilli, manchego cheese, rocket 24

Wood fired shakshuka, 2 eggs, spiced braised lentils, red peppers, marinated feta, flatbread 27

Orange and black cocoa oat clusters, coffee panna cotta, fresh blueberries 18

Loretta waffles, hazelnut & orange maple syrup, mascarpone cream 24

Whipped avocado, seeded sour dough toast, pickled radish, coriander, dukkah (v) 23

Grilled lamb skewer flatbread, with toum, pickled onions, tahini yoghurt, pomegranate 30

House made salmon gravlax flatbread, with herbed creme fraiche, capers, mandarin dressing 30

Cardamom & chilli marinated chicken sandwich, red onion & fennel, mint mayo 24

Brunch pizza, mozzarella, bacon, caramelised onion, dijon mustard, fried egg 24

Potato pizza, thyme, gremolata, garlic confit, black olive (v) 20

Wood fired potatoes, smoked chilli, confit garlic, parsley (v) 12

Baby cos salad, capers, radish, fennel vinaigrette (v) 12

(V) vegan

LUNCH MENU

Fridays from 12pm

Wood fired flatbread (v) 8 serves two

nice with

Sicilian green olives, garlic, persillade (v) 9

Tuscan white bean dip, fennel, smoked paprika (v) 12

Chicken liver parfait, chai spiced maple, black pepper 13

Lamb skewer, cascabel chilli, fennel, skordalia 13ea

Wood fired sourdough pizza

New season asparagus, mozzarella, goats cheese, walnut pesto, mint 24

Crispy chilli, chorizo, prawns, mozzarella, tomato, chives 24

Agria potato, thyme, gremolata, garlic confit, kalamata olives (v) 20

Wood fired cauliflower salad, tahini yoghurt, coriander zhoug, puffed ancient grains (v) 23

Wood fired shakshuka, 2 eggs, spiced braised lentils, red peppers, marinated feta, flatbread 27

Crispy polenta cake, grilled asparagus, basil pesto, braised fennel, pine nuts (v) 24

Cardamom and chilli marinated chicken sandwich, red onion & fennel, herb mayo 24

Crispy polenta cake, grilled asparagus, basil pesto, braised fennel, pine nuts (v) 24

Market fish, saffron risotto, mascarpone, sugarsnap peas MP

Baby cos salad, capers, radish, fennel vinaigrette (v) 12

Crispy wood fired potatoes, parmesan, confit garlic, smoked chilli, parsley 12

COCKTAILS

Blood orange sour, gin, blood orange, lemon 20

Vesper, gin, vodka, Lillet Blanc 22

Margarita, reposado tequila, triple sec, lime, agave 20

Negroni, gin, Campari, sweet vermouth 22

Old fashioned, bourbon, orange bitters 20

Popcorn espresso martini, vodka, Kahlua, espresso, Monin popcorn 21

BEER & CIDER

400ml ON TAP

Peroni Nastro Azzurro, lager, IT, 5.0% 15

Double Vision Mouth Party, hazy pale ale, Miramar, 5.3% 15

Duncan’s Pilsner, Kapiti Coast, 4.9% 14

330ml CAN

Garage Project Yuzukoshō, kettle soured pilsner, Te Aro, 4.3% 15

Garage Project Aro Noir, stout, Te Aro, 7.0% 14

Garage Project Fugazi, session ale, Te Aro, 2.2% 11

Garage Project Tiny, non-alcoholic hazy IPA, Te Aro, <0.5% 10

Zeffer Hazy Alcoholic Ginger Beer, Hawke’s Bay, 5.0% 14

Zeffer Crisp Apple Cider, Hawke’s Bay, 5.0% 14

Zeffer Non-Alcoholic Crisp Apple Cider, Hawke’s Bay, 0.0% 12

WINE by the glass, carafe, bottle

BUBBLES

NV Edenvale Sparkling Cuvee 0%, AU 12 – 40 – 59

NV Da Luca Prosecco, IT 14 – 47 – 67

NV Jansz Premium Rosé, Tasmania, AU 16 – 54 – 79

NV Tivo Blood Orange Prosecco, AU 15 – – 77

NV Nautilus Cuvée, Marlborough 18 – 65 – 97

NV Laurent Perrier Champagne, FR 27 – – 157

ROSÉ

24 Bijou ‘Terre de Providence’ Rosé, FR 14 – 46 – 69

23 Fromm Rosé, Marlborough 16 – 54 – 79

25 Chateau Garage ‘Les Deux Sœurs’ Rosé, Hawke’s Bay 17 – 58 – 83

23 Valli ‘The Real McCoy’ (Orange) Pinot Gris, Central Otago 19 – 62 – 93

WHITE WINE

23 Domaine Seguinot Chablis, FR 23 – 78 – 117

24 Opawa Pinot Gris, Marlborough 15 – 49 – 73

24 Nautilus Sauvignon Blanc, Marlborough 15 – 49 – 73

24 Craggy Range ‘Te Muna’ Sauvignon Blanc, Martinborough 17 – 58 – 87

24 Terrace Edge Riesling, Waipara 16 – 54 – 81

25 Kumeu Village Chardonnay, Hawke’s Bay & Kumeū 15 – 52 – 77

24 Matawhero ‘Church House’ Chenin Blanc, Gisborne 17 – 58 – 87

24 Neudorf Tiritiri Chardonnay, Nelson 18 – 61 – 89

24 Palliser Estate Pinot Gris, Martinborough 17 – 58 – 87

22 Pegasus Bay Chardonnay, Waipara 23 – 78 – 117

RED WINE

22 Chaffey Bros ‘Not Your Grandma’s’ Chilled Red, AU 14 – 46 – 69

23 Alexandre Burgaud Beaujolais Villages, FR 17 – 58 – 87

22 Opawa Pinot Noir, Marlborough 16 – 54 – 81

23 Luna Estate Pinot Noir, Martinborough 15 – 52 – 77

22 Radford Dale Vinum Pinotage, SA 16 – 54 – 81

23 Gibbston Valley Pinot Noir, Central Otago 21 – 72 – 107

23 Rocca Delle Macle Chianti Vernacolò, IT 15 – 52 – 77

21 Esprit D’Aqueria Grenache, FR 15 – 52 – 77

22 Umani Ronchi San Lonrenzo Montepulciano, IT 18 – 61 – 89

24 Bilancia Syrah, Hawkes Bay 19 – 65 – 97

22 Vasse Felix Cabernet Sauvignon, Margaret River, AU 27 – 91 – 137

0%

Cherry blossom, Hibiscus syrup, Amarena cherries, hibiscus, lemon 12

Tangelo housemade soda 10

Loretta lemonade 10

Homegrown orange juice 8.5

Bundaberg Ginger Beer 9

Soft Drinks 6

Antipodes sparkling water, 1L 13.5

AFTER DINNERS

Deen de Bortoli Botrytis Semillon, AU 15
A beautifully balanced sweet wine with notes of stone fruit

Taylor’s LBV Port, Douro Valley, PT 15
A rich berry fruit flavour with strawberry jam aromas

Gonzales Byass Nectar Pedro Ximenez, Jeres, SP 14
A sweet, raisin-y sherry that makes it feel like Christmas all year long

Il Convento Limoncello, IT, 12
Do like the Italians do, and toast a good meal with a glass of this!

HOT DRINKS

COFFEE BY COFFEE SUPREME

Black 5.5
White 6.5
Iced 6.5
Oat/Coconut +0.5

Hakanoa Chai Latte 6.5
Mocha 6.5
Hot chocolate 6.5
Vanilla matcha latte 7

Herbal tea 6
Fresh Mint / English Breakfast / Earl Grey / Relax Blend / Ceylon
Genmaicha / Ginger Kawakawa / Hibiscus Flower / Rooibos

KID’S BRUNCH MENU

A Fried Egg On Toast 15
Served with bacon

Kid’s Avo on Toast 12
Avocado on sourdough

The Waffle 16
Mascarpone cream, orange-hazelnut syrup

Margherita Pizza 14
Tomato, mozzarella

Cheesy Pizza 12
Mozzarella, cheddar

Wood fired Potatoes 10

KID’S DINNER MENU

Kid’s Steak 18
Greenstone Creek bavette, woodfired potatoes & salad

Kid’s fish 18
Market fish, woodfired potatoes & salad

Margherita Pizza 14
Tomato, mozzarella

Cheesy Pizza 12
Mozzarella, parmesan

Woodfired potatoes 10

Chocolate Sundae 5
Vanilla ice cream, chocolate sauce, sprinkles