Bistro’s Wellington On a Plate

The Bistro’s Wellington On a Plate offerings include special lunch and dinner menus, an amazingly original and of course delicious burger, and a classic cocktail with a Wellington twist.

Available 14-30 August – bookings available for lunch via 04 499 4199. Dinner is casual dining.

Lunch

Choose any two courses plus a Wellington regional beverage – $45.00

Starter

Parkvale portobello mushroom soup with truffle and porcini

– or –

Kingsmeade sheep curd with roasted beetroot, ginger drizzle and Prana Greens

Main

Yellow Brick Road fish fillet with Bongusto tagliolini, broccoleaf and carrot nage

– or –

Preston’s lamb meatballs with tomato, bacon, shallots and smoked Zany Zeus yoghurt

Dessert

Lot Eight extra virgin olive oil cake with Fantail Grove hazelnut brittle

– or –

Roast Orangecello panna cotta with poached Te Horo fruit

Beverage

Urlar Pinot Gris 2014 or Bootleggers Lime and Soda


Dinner

Three courses plus a Wellington regional beverage – $65.00

Starter

See lunch menu

Main

See lunch menu (first option)

– or –

ParrotDog braised pork cheeks with celeriac mash and fresh apple purée

Dessert

See lunch menu

Beverage

See lunch menu


Burger Wellington

BLACK AND GOLD- $29.00

P?u? patty with cucumber, baby cos and lemon mayonnaise in a karengo seasoned bun, with handmade crisps. Garage Project beer match: Red Zeppelin

BurgerAvailable: Lunch and dinner


Capital Cocktail

MARTINI NALINI – $12.00

Lighthouse Gin martini with a twist of Bootleggers lime. Accompanied by Nalini’s spicy Lot Eight olive cluster. Available during open hours.

CocktailAvailable: Lunch and dinner

 

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Famous $20 Lunch: Toulouse Cassoulet

For the month of August our Famous $20 Lunch is the classic Toulouse Cassoulet with Waitoa chicken, pork belly, smoky lardons, chorizo and white cannolini beans.

Cassoulet

Enjoy with a glass of Hawkes Bay Cabernet or a Côtes du Rhône.

This iconic dish from Southwest France  is cherished espeically during the winter months because of it’s hearty and wholesome flavours  The name cassoulet comes from the word cassole, referring to the traditional, conical clay pot in which it is cooked (and which the potters of the village of Issel perfected).

As Julia Child, the original American who went to Paris and brought back a culinary revolution, memorably said, “Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”

Available lunchtime, Monday – Friday.

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