Lamb Shank Pie Lamb Shank Pie with pomegranate, tabbouleh & Mainland Special Reserve Creamy Feta salad.
Beer Tasting Platter with Menu Samplers This gives staff the opportunity to upsell tasters to experience items off the menu that they may have not previously before, turning your beer customer into a diner.
Creole Fried Chicken Parmi & Summer Salad Creole Fried Chicken Parmi with kumara fries and summer seasonal salad. Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go-to’ on pub menus.
Creole Fried Chicken Parmi & Winter Seasonal Salad Creole Fried Chicken Parmi with kumara fries and winter seasonal salad. Already an Aussie pub staple, and now seen on lots of Kiwi menus, this is quickly becoming everybody’s new ‘go to’ on pub menus.
Salted Dark Chocolate Pudding Salted Dark Chocolate Pudding with no-churn porter and Anchor Cream Cheese ice cream. This no-churn ice cream will change the way you perceive and serve an old favourite.
Seasonal Fruit Pie This rustic fruit pie will show your customers you care enough to make from scratch. Showing that you are using fresh ingredients through the seasonality of the produce you use, highlighting delicious New Zealand fruit at their peak.
House Sausages Work with a local butcher and create a unique sausage for your restaurant. They can tailor a recipe to your needs and this will create additional value in your dish.
Wild Mushroom Fries Let your customers get the most out of each visit and upgrade your snack options to create a buzz around something ordinary that you have taken to the next level.
Steamed Mussels & Clams Steamed Mussels & Clams with feijoa chilli cream, beer bread & lemon kawakawa butter. A versatile dish that truly celebrates some iconic Kiwi flavours and ingredients.
Garlic & Rosemary Pide Pide is a great way to elevate your pizza offering across your menu, selling as a shared dish for the table, by the slice, or mix ‘n’ match slices.
Crispy Pork Hock Side dishes are often overlooked when chefs are creating menus, however a little effort with the humble potato and you can create a gratin side that will elevate any dish on your menu well beyond the fried chip.
Handmade Soft Pretzels How to gain maximum value out of the simple dishes? Plating! Spend the time finding props, cool paper, rustic wooden planks and showcase how much faith you have in local produce and your own skill.
Wagyu Bavette Yes you read that right. Beernaise! The classic béarnaise with a modern craft beer twist. Harness the power of sour beer in place of your vinegar element.
