LITTLE BLACKWOOD CHEESE & MEAT

STEP ONE: Choose your cheese and meat combo:

1 Cheese + 1 Meat
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
KAWARAU BLUE
A heavenly creamy blue vein cheese w` salty piquancy & a beautifully sweet finish
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 + kalamata olives + falwasser thin wafers + sundried tomato pesto + babaganoush + pear & fig chutney

PIZZA

BIANCO

Roast mushrooms, garlic confit & mascarpone cheese on an olive oil base

CALABRESE SALAMI

Spicy Italian salami, fresh green herb pesto with napoli & mozarella

PANCETTA

Crispy Italian bacon, cherry tomato sugo & Farelli’s house made ricotta cheese

GLUTEN FREE | HALF & HALF

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
Fried squid w` beetroot aioli & house made pickles
Onion & kale bhaji sliders w` spicy tomato sauce (3)

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Beers + Wines + Spirits

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COCKTAILS

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