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.
PIZZA
MARGHERITA
Buffalo mozzarella, tomato sugo, fresh basil, extra virgin olive oil
PORTOBELLO & PROVOLONE
Garlic paste, braised Portobello mushrooms, Provolone, mozzarella & gremolata
DIAVOLA
Calabarese salami, kalamata olives, chilli spiced peppers, sugo, mozzarella, chilli oil & basil
PROSCIUTTO
Fresh prosciutto, sundried tomatoes, sugo, mozzarella, rocket, Parmesan & balsamic reduction
VEGAN CHORIZO
Plant based chorizo, tomato sugo, kalamata olives, chilli spiced peppers, Angel Food mozzarella & chilli oil
SHARE PLATES
Shoestring fries w` aioli & house tomato sauce
Fried squid w` beetroot aioli & house made pickles
Karaage chicken w` red cabbage slaw & miso aioli
Slow roasted crispy pork belly w` sticky cider sauce
Corn and jalapeno croquettes w’ Japanese curry mayo & kumara chips
