The Menu

Our menu at Nero aims to please everyone, featuring contemporary award winning New Zealand cuisine and delectable fusion dishes to reflect our wonderful cultural diversity

sample menu below

• • Breads to Share

  • Duck Rillette Bombs

    17.50

    With beetroot and plus

  • House Made Brioche

    7.00

    With maple butter. Two people

• • Lunch Entrees

  • Garlic Pizza Bread

    17.50

    with cheese and parsley

  • Duck Plate

    17.50

    with beetroot and plumb

  • Lunch

  • Salmon and Mozzarella Salad

    26.50

    rocket, sundried tomatoes, almonds& quinoa with a lemon olive oil dressing

  • Caesar Prawn Salad

    28.50

    with beef bacon, pecorino cheese, garlic croutons, with a creamy caesar dressing

  • Pulled Pork Salad

    26.50

    Salad with Crispy Crackling, Apple, Fig, Cooked Noodles & Caramelized Walnuts

  • Pumpkin Risotto

    27.00

    with stir fried vegetables, hollandaise and Parmesan. add chicken $5 add prawn $6.50

  • Chicken Breast

    34.00

    wrapped in filo pastry, centred with brie cheese, sundried tomatoes, spinach, bacon, served with roasted cashews, butternut & jus

  • Angus Pure Beef Fillet

    44.00

    with dauphine potatoes, chimichurri, black garlic butter & a sticky beef short rib spring roll.

  • Pan Seared Fish

    37

    seasonal vegetables, lemon butter sauce, salmon caviar & macadamia crumbed prawn

  • Crispy Chicken Salad

    26.50

    with crispy noodles, brie wontons & roasted red capsicum aioli

  • Lunch Sides

  • Fries

    6.00

    shoestring with red capsicum aioli

  • Seasonal Greens

    6.00

    With Hollandaise

  • Iceberg lettuce Salad

    5.50

    with condensed milk dressing

  • Cos Lettuce Salad

    6.00

    With pear, dates, parmesan cheese & lemon olive oil dressing

  • Gordon Opiki Potatoes

    7.00

    duck fat potatoes

• • Entree

  • Garlic Pizza Bread

    17.50

    With cheese and parsley

  • Grilled Haloumi

    22.00

    Mushrooms marinated in miso & soy in a tempura batter, cashew nut cream & truffle oil snow. (GF)

  • Duck Pate

    18.50

    with beetroot & plum

  • Smoked Salmon

    23.50

    Buffalo mozzarella, coconut, beets, citrus oil and basil. (GF)

  • Beef Short Rib Spring Rolls

    23.00

    Wine suggestion Saint Clair Block 12 Gewurztraminer

  • Mains

  • Lamb Rack

    45.00

    with vadouvan spiced crust, feta cream profiteroles, mint gel & toasted coconut.

  • Pork Belly

    42.00

    rum glazed pork belly, char-grilled pineapple, lemon & sage arancini with pork crackling

  • 42 Day Whisky Dry Aged Ocean OP RIB 500g

    95

    (scotch on the bone) served with duck fat potatoes, beef crackling, chimichurri sauce & black garlic butter. (easily shared by two)

  • Crispy Confit Duck Leg

    45.00

    with bacon & parsley hash, grilled pears, parsnip chips & blueberry jus, duck bonbon

  • Pumpkin Risotto

    31.00

    with stir fried vegetables, hollandaise and Parmesan. add chicken $5 add prawn $6.50

  • Chicken Breast

    42.00

    wrapped in folio pastry, centred with brie cheese, sundried tomatoes, spinach & bacon with roasted butternut & jus

  • Pan Seared Fish

    45.00

    seasonal vegetables, lemon butter sauce, salmon caviar & macadomia crumbed prawn

  • Angus Pure Beef Fillet

    46

    Prawn and smoked vanilla paris butter, beef cheek and mushroom rosti, truffle jus

  • Dinner Sides

  • Cos Lettuce Salad

    6.50

    With Pear, Dates & Lemon Olive Oil Dressing

  • Iceberg Lettuce Salad

    6.00

    With Condensed Milk Dressing

  • Fries

    6.50

    Shoestring Fries With Red Capsicum Aioli

  • Gordons Opiki Potatoes

    7.50

    Duck Fat Potatoes

  • Seasonal Greens

    6.00

• • Desserts

  • Sherry & Ice Cream

    18.00

    Pedro Ximenez 12yr old sherry with vanilla bean ice cream rolled in chocolate, coffee and hazelnuts with an espresso

  • Meringue

    19.50

    Fresh pineapple with salted caramel & cashew nut ice cream, hot caramel sauce bruleed banana.

  • Textures of strawberry

    4.50

    Fresh strawberries with strawberry foam, strawberry ice cream, strawberry macarons and caramelised croissant croutons.

  • Liquorice Ice Cream

    18.00

    Served With Blackcurrant Syrup and Liquorice Allsorts

  • Hokey Pokey Ice Cream Sundae

    18.00

    Hokey pokey ice cream, caramel popcorn and waffle cone

  • Cheese With House Port

    18.00

    Choose either: Donge Brie, Kikorangi Blue or Over The Moon aged Chedder (for one person)

  • All 3 Cheese Board

    34.00

    Donge brie, Kikorangi blue and Over The moon aged chedder

  • Chocolate Mousse bon-bon and Berry Sorbet

    19.50

    Served with chocolate brownie crumble and honeycomb

  • Raspberry Sorbet

    16.00

    with berry compote (DF/GF)

  • Lemon Baked Deconstructed Cheesecake

    19.50

    with rhubarb, lemon, curd, raspberries, vanilla ice cream and mint syrup with an almond and white chocolate crumble.

  • Cream Brulee

    19.50

    White Chocolate and Rasberry

  • Dessert Wine And Port

  • 10 Year Old Port

    10.00

  • 20 Year Old Port

    15.00

  • Florentine

    4.50

    4.50

  • Chocolate Truffle

    4.50

  • Biscotti

    4.50

  • Special Coffees

  • Traditional Irish

    14.00

  • Jameson Irish Whisky

    14.00

  • The Grand Slam

    14.00

  • Baileys & Grand Mariner

    14.00

  • Nero Special

    14.00

  • Baileys

    14.00

  • Kahlua & Cointreau

    14.00