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
-
-
Lunch Entrees
-
Garlic Pizza Bread
17.50with cheese and parsley
-
Duck Pate
18.50with beetroot & plum jelly, pickles and crostini
-
Warmed Marinated olives
8.50 -
Sticky Beef Wontons
18.50 -
Bruschetta
18.50Roasted beets, oven semi dried tomato, toasted walnuts, pesto balsamic drizzle & grilled halloumi
-
Lunch
-
Pumpkin Risotto
27.00with stir fried vegetables, hollandaise and Parmesan. add chicken $5 add prawn $6.50
-
Chicken Breast
34.00wrapped in filo pastry, centred with brie cheese, sundried tomatoes, spinach, bacon, served with roasted cashews, butternut & jus
-
Pinot Noir Braised Beef Cheeks
44.00Smoked cheese dauphine potatoes, salt and pepper crayfish, cauliflower purée and gremolata
-
Gnocchi
36.00With broccolini, cumin roasted carrots, butternut purée, chilli caramelised cashews and halloumi
-
Crispy Chicken Salad
26.50with crispy noodles, brie wontons & roasted red capsicum aioli
-
Blue Cod
44.00Pan seared with green beans, chorizo, baby potatoes and served with a lemon Riesling butter sauce
-
Pork Belly Salad
27.00Roasted pumpkin, crackling, apple slaw, pumpkin seeds with a lemon olive oil dressing
-
Lunch Sides
-
Fries
6.50shoestring with red capsicum aioli
-
Seasonal Greens
8.00with Hollandaise
-
Cos Lettuce Salad
6.50with pear, dates, parmesan cheese & lemon olive oil dressing
-
Gordon Opiki Potatoes
8.00duck fat potatoes
-
-
-
Entree
-
Garlic Pizza Bread
17.50With cheese and parsley
-
Duck Pate
18.50with beetroot & plum jelly, pickles and crostini
Wine suggestion Saint Clair Merlot. -
Bruschetta
18.50Roasted beets, oven semi dried tomato, toasted walnuts, pesto balsamic drizzle & grilled halloumi. Wine suggestion Pencarrow Pinot Gris.
-
Warmed Marinated olives
8.50Salted caramelised walnuts, cherry tomato, cress, basil, balsamic, goats curd, avocado.
-
Scallop & Pork Belly Ravioli
20.00With a pumpkin, smoked garlic, manuka honey sauce, topped with a bacon crumble.
Wine suggestion Auntsfield Sauvignon blanc. -
Prawn and chive dumplings
17.50Crunchy chilli peanuts, light soy, coriander oil and pickled red onion.17.50
Wine suggestion Pewsey Riesling
-
Mains
-
Coastal Lamb Rack
44.00With pistachio, thyme & garlic crumb, french peas and lamb bacon.
-
Crispy Crackled Slow Cooked Pork Belly
40.00Kumara puree, grilled broccolini, apple & fennel slaw with sesame dressing, sage and lemon gruyere cheese arancini.
-
42 Day Whisky Dry Aged Ocean OP RIB 500g
95.00(scotch on the bone) served with duck fat potatoes, beef crackling, chimichurri sauce & black garlic butter. (easily shared by two)
-
Crispy Confit Duck Leg
43.00With a bacon and parsley duck fat rosti, roast pears, parsnip chips & blueberry jus.
-
Pumpkin Risotto
31.00with stir fried vegetables, hollandaise and Parmesan. add chicken $5 add prawn $6.50
-
Chicken Breast
40.00wrapped in filo pastry, centred with brie cheese, sundried tomatoes, spinach & bacon with roasted butternut and cashew nut puree.
-
Pinot Noir Braised Beef Cheeks
44.00Smoked cheese dauphine potatoes, salt and pepper crayfish, cauliflower purée and gremolata
-
Dinner Sides
-
Cos Lettuce Salad
6.50With Pear, Dates & Lemon Olive Oil Dressing
-
Truffle shoestring Fries
6.50with aioli
-
Gordons Opiki Potatoes
8.00Duck Fat Potatoes
-
French Peas
8.00bacon, white wine and cream
-
-
-
Desserts
-
Sherry & Ice Cream
18.00Pedro Ximenez 12-year-old sherry with vanilla ice cream rolled in chocolate, coffee & hazelnuts with an espresso & homemade biscotti.
-
Meringue
18.50Meyer lemon meringue, blueberry pie.
-
Liquorice Ice Cream
18.00Served With Blackcurrant Syrup and Liquorice Allsorts
-
Hokey Pokey Ice Cream Sundae
18.00Hokey pokey ice Cream, caramel popcorn, chocolate sauce and waffle cone.
-
Cheese With House Port
18.00Choose either: Donge Brie, Kikorangi Blue or Over The Moon aged Chedder (for one person)
-
All 3 Cheese Board
34.00Donge brie, Kikorangi blue and Over The moon aged chedder
-
Chocolate Mousse bon-bon and Berry Sorbet
19.50served with warm chocolate and pear brownie.
-
Tiramisu
18.00Galliano and Kahlua coffee tiramisu
-
Sticky date and ginger pudding
18.00With whiskey and caramel sauce
-
White Chocolate Cream Brulee
19.50With poached rhubarb.
-
Dessert Wine And Port
-
10 Year Old Port
12.00 -
20 Year Old Port
16.00 -
Florentine
4.50 -
Chocolate Truffle
4.50 -
Biscotti
4.50 -
Limoncello
10.00
-
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
-
-
-
Mocktails
-
Peach Ice Tea
8.50 -
Virgin Mojito
8.50 -
Watermelon
8.50 -
Iced Mocha
8.50 -
Iced Chocolate
8.50 -
Iced Coffee
8.50
-
by