The Boat Shed menu

Martinez pork chorizo, scrambled eggs, crispy paprika potatoes, whipped feta, sweetcorn salsa verde, chipotle mayo. Sub chorizo for mushroom.

Poached free-range eggs, confit garlic and lemon labneh, oregano, smoked Aleppo pepper butter, dukkah, BBQ Bakery ciabatta. Add bacon +9, add sausage +9.

Bakery brioche, strawberry compote, vanilla mascarpone, candied walnut, strawberry coulis, spiced meringue. Add bacon +9.

Smoked ham hock, poached free-range eggs, hash browns, crispy leek, Bloody Mary hollandaise. Sub ham hock for smoked salmon +5.

Crispy bacon, pork and fennel sausage, poached eggs, hash brown, garlic roasted tomato, confit mushrooms, house beans, toasted ciabatta. Add Bloody Mary hollandaise +3, add a Bloody Mary +12.

Kiwifruit compote, torched coconut, freeze dried manuka honey, Raglan Beach coconut yoghurt, maple syrup

Brûléed banana, vanilla mascarpone, hokey pokey, dulce de leche, crème anglaise. Add bacon +9.

Canyon lager battered gurnard, shoestring fries, house tartare, caper salt, Meyer lemon. Add Canyon Lager +10.

Sabrossa romesco, Israeli couscous, turmeric pickled shallot, mint yoghurt, hazelnut dukkah

Roasted oyster mushroom, confit Swiss browns, black truffle, Italian parsley, rye gremolata, Pecorino Romano

Free-range chicken thigh, blue cheese and kohlrabi slaw, buffalo Sriracha hot sauce, pineapple salsa, sesame milk bun. Add shoestring fries or crispy potatoes +6.

Beetroot emulsion, hummus, radish, whipped goat’s cheese, toasted pecan, local watercress. Add Whitestone halloumi +9. Pairs well with TED Mount Edward Rosè.

Parsley, parmesan, aioli

Paprika salt, chipotle aioli

Preserved lemon, walnut, balsamic