the

Menu

ENTREÉS

MAINS

DESSERT

$16 & $18 [per portion]                

$30 [per serve]

BOUILLABAISSE  $32 [per serve] 

$12 [each]

entrées: smoked hummus or Anita's duck liver paté both served with toasted sourdough & crostini

 

JAN 24-26 [Anitas Birthday on Tues 23rd, she can have the night off]

confit duck

local duck breast with a port & berry sauce.

 

oxtail stew

our classic red wine stew.

with duck fat potato  &  salad greens

 

dessert: peach & blueberry crumble 

 

JAN 30-FEB 2 

bouillabaisse

our seafood stew in a crayfish bisque.

 

coq au vin

a casserole of free range chicken in a rich red wine stock.

with roasted potato  &  salad greens

 

dessert: chocolate berry pud

 

FEB 7-9 [CLOSED Waitangi Day]

loin of pork

with a lush apple coulis.

 

chicken roulade

free range breast filled with sun-dried tomatoes & cheese, wrapped in bacon.

with mash & salad greens

 

dessert: chocolate fondant

FEB 13-16

asian beef brisket

a classic Anita slow cook with all the flavours of Hong Kong

FEB 20 - 23

moroccan lamb

braised lamb with harissa & ras el hanout, apricots and dates
 

dongpo pork belly

a traditional Hangzhou dish of braised pork belly

fragrant with chinese wine

with couscous & salad greens
 

dessert:

lemon bomb with burnt caramel ice cream

FEB 20 - 23

moroccan lamb

braised lamb with harissa & ras el hanout, apricots and dates
 

dongpo pork belly

a traditional Hangzhou dish of braised pork belly

fragrant with chinese wine

with couscous & salad greens
 

dessert:

lemon bomb with burnt caramel ice cream

FEB 26 - MAR 2

bouillabaisse   ''beef cheek bourguignon 

with confit potato & salad greens

dessert:

strawberry pana cotta

MAR 6 - 9

lamb shank  ''duck a l’orange 

with gratin potato & salad greens

dessert:

white chocolate brownie

MAR 20 - 23

buffalo meatballs  ''chicken ragu

meatballs stuffed with clevedon buffalo mozzarella

our version of a classic white wine ragu

with gnocchi  &  salad greens

dessert:

lemon posset

NEXT WEEK

 

Moqueca

Brazilian Fish Stew

NO BISTRO ON GOOD FRIDAY

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A LA CARTE

WED - FRI

Begins

May 2nd

4 Entrees

5 Mains

3 Desserts

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''

MON, 20 FEB 6pm

LEARN TO PAINT

 An evening of wine, cheese & Art

''

LIVE

MUSIC

MONDAY

 

 

D'n'A

 

11 FEB  @ 7PM

 

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