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
SOPRESSA SALAMI
Spicy Italian salami, fresh green herb pesto with napoli & mozarella
PROSCIUTTO
Italian cured ham, mascarpone & pecorino cheese, Farelli’s house made lemon zest, garlic & parsley gremolata
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)
