52924 Mercure Queenstown - South Eatery Menus Presentation 8 October 2018 | Page 1 of 5 Freshly baked artisan breads with whipped garlic butter, hummus and pesto 10 Seasonal soup - daily changing soup made using fresh local produce and served with toasted ciabatta and herb butter 12 Southern crayfi sh chowder served with toasted ciabatta and herb butter 14 Crispy fried chicken with summer slaw and kimchi mayonnaise 14 House-made polenta and parmesan fries served with paprika aioli 10 Sea-salted fries with tomato sauce and aioli 8 Seasoned wedges with sour cream and sweet chilli sauce 8 Fresh New Zealand scallops served in the shell with dashi butter and pancetta breadcrumbs 17 Market fi sh ceviche fi nished with lemon and coconut served with a mango, red onion and mint salsa 14 Sliders – choose any 3 of the following for 18 Slow braised beef brisket with iceberg lettuce, pickled red onions and sriracha mayonnaise Smoked pork belly with apple and fennel slaw, mayonnaise and pickles Fried tofu with Asian slaw, kewpie mayo and Japanese pickles Smoked chicken toasted ciabatta sandwich with pesto, mayonnaise, iceburg lettuce and fresh tomato 18 Squid ink tagliatelle with grilled prawns, cherry tomatoes, shaved fennel and chilli 24 Fish and Chips – fresh market fi sh deep-fried in a crisp beer batter served with fries, tartare sauce and lemon 24 Traditional creamy carbonara with bacon and parmesan tossed through fresh fettucine 24 Toasted quinoa and beetroot salad with goats cheese, fennel, courgette and citrus vinaigrette Small 10 Large 20 Add cold smoked chicken or grilled haloumi to your salad 7 Vegetarian Gluten Free
MAINS
Grilled Wakanui skirt steak served rare with crispy onions, harissa sauce and a light radicchio and mint salad 36 Free-Range pork sirloin steak with white beans, chicken tapioca, crispy chicken skin, roasted leek, parsley oil and jus 36 Pan-fried duck breast with caramelised witloof, corn, quinoa, cranberries and spiced jus 39 Chef’s Steak of the Day – Check with your F&B attendant for today’s special Slow braised beef brisket burger with iceberg lettuce, pickled red onions and sriracha mayonnaise 18 Smoked pork belly burger with apple and fennel slaw, mayonnaise and pickles 18 Duo of lamb – pistachio crumbed lamb rack, braised lamb leg fi lo, apricot gel, confi t tomatoes, spring vegetables and jus 36 Fried tofu with Asian slaw, kewpie mayo and Japanese pickles in a soft artisan bread roll 18 Fresh market fi sh pan-fried with lemon and herb butter served with fries, tartare sauce and lemon 24 Portobello mushrooms stuffed with house-made ricotta served with beetroot puree, roasted fennel, fresh roquette and herb oil 32
SIDES
Seasonal steamed vegetables 8 Asian style vegetables with sesame 8
DESSERTS
Baked lemon curd with sweet pastry crumb, citrus meringue shards and dehydrated berries 12 Seasonal Central Otago stonefruit cobbler with vanilla bean ice cream and a lemon infused crème anglaise 12 Chocolate and apricot log with yogurt sorbet, cardamom jelly, apricot puree and a ginger & almond tuille 12 Baked summer berry sponge cake with berry sorbet and vanilla mascarpone 12 Rich dark chocolate and cherry mousse with coconut slice, mascarpone and hazelnut praline 12 Trio of house made ice creams and sorbets 12
ANYTIME DINNER
AVAILABLE 10AM–10:30PM AVAILABLE 6PM–10PM
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