LITTLE BLACKWOOD FOOD & DRINK

CHEESE & MEAT BOARDS

STEP ONE: Choose your cheese and meat combo:

2 Cheese + 2 Meat
3 Cheese + 3 Meat

STEP TWO: Choose your Gibbston Valley cheese:

GARLIC & CHIVE GOUDA
Evenly blended w` subtle garlic hints & fresh chives
GLENROY CHEDDAR
Aged for 6-10 months to produce a semi-sharp flavour with a smooth texture
CHILLI HARVARTI
An extra boost of flavour with chilli being added, giving it a mildly spicy aftertaste that will tickle your throat
WAKATIPU WHITE BRIE
A double cream, rich and decadent cheese made using jersey cow’s milk

STEP THREE: Choose your Zamora handcrafted meat:

COPPA SERRANA
Dry cured, cold smoked & coated in Spanish paprika pork ribeye
MILANO VENISON
100% Fiordland wild venison w` a traditional Italian recipe delivers a well-balanced salami & intense aromas
LOMO EMBUCHADO
Dry cured & air dried pork loin crusted w` toasted fennel seeds

ALL OF OUR CHEESE & MEAT PLATTERS ARE SERVED WITH:

Otago honeycomb + freshly picked grapes + house marinated olives + water crackers + apple & fig compote, seasonal jam, babaganoush.

SHARE PLATES

Shoestring fries w` aioli & house tomato sauce
Karaage chicken w` red cabbage slaw & miso aioli
Slow roasted crispy pork belly w` sticky cider sauce
Corn and jalapeño croquettes w’ Japanese curry mayo & kumara chips

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Beers + Wines + Spirits

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COCKTAILS

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