the grange menu

oysters - natural or battered GF DF V VE 6

parker house rolls (4) 12
with garlic butter, tarragon V VE*

housemade focaccia bread 12
with whipped ricotta & pinenuts or with garlic butter V VE*

chargrilled australian tiger prawns (3) 30
‘cocktail sauce’, charred lemon GF DF

smoked salmon rillette 16
pickled radish, housemade focaccia GF

gruyere & parmesan croquettes 14
chili jam  V

roasted golden beetroot 20
butternut, baby carrot, goats cheese fritters, tahini V VE*

market fish crudo 22
miso mayonnaise, soy jelly, orange, shallots DF

lemon pepper crumbed calamari 18
mint and coriander salad, chili, wasabi mayonnaise

buttermilk fried chicken 20
housemade aioli

waitaha wagyu sliders 22
housemade brioche, pickles, chili jam

massimo’s burrata 26
heirloom tomatoes, confit garlic, green chili GF V

housemade terrine 20
flavour & condiments change regularly GF* 

chicken liver pate 17
beetroot chutney, fruit crispbread GF*

chicken & mango salad 24
mint, coriander, peanuts, mango & chili dressing GF

papardelle pasta with duck leg confit 35
braised duck leg, mushroom & gremolata GF*

pasta of the day GF* V* VE* 32  

pan roasted chicken breast 33
50/50 mash, grilled courgettes, bacon GF DF*

line caught market fish 39
cauliflower puree, green beans, dukkah GF 

wagyu rump 300gms 42

eye fillet 200gms 42
creamed spinach, caramelised onion and potato layer cake
served with choice of sauce, brandy & peppercorn, bernaise or red wine jus

- additional sauce 2

- add australian tiger prawns (2) 15

lamb shoulder 90
almond puree, parsley, capers, gremolata GF DF*

slow roasted beef short rib 90
parsnip crisps, gremolata, pickled onion GF DF*

free farmed pork belly 39
smoked apple puree, celeriac, kohlrabi GF DF

peroni battered fish & chips 29
with tartare sauce & salad GF* DF
add extra piece of fish 9

waitaha wagyu burger 29
swiss cheese, pickles, chili jam & fries GF* 

eggplant parmigiana 28
tomato & tamarind jam, parmesan, watercress salad V VE

charcuterie and cheese board 44/72
selection of cured meats, cheeses, salmon rillette GF*

grazing board 75
wagyu sliders, beer battered fish, fried chicken, crumbed calamari, cheese crocquettes

roasted brussel sprouts 16
shallot & caper dressing GF DF V* VE*

roasted cauliflower with four cheeses 16 
walnuts V

mac n cheese 16 /22
smoked ham hock, sourdough crumbs V*

green leaf salad 12
cherry tomato, pickled cucumber GF V VE

fries 10
straight cut with housemade mayonnaise GF V VE

seasonal vegetables 12
olive & rosemary butter GF DF* V VE*

tiramisu 16
coffee & marsala sponge, mascarpone, chocolate  V

chocolate & plum mousse 18
black Doris plum jam, hazelnut ice cream, feuilletine

vanilla creme brulee 18
melon, passionfruit sorbet, vanilla tuile GF*

sticky date pudding 16
butterscotch & housemade vanilla ice cream V 

housemade ice cream & sorbet 14
selection of three seasonal flavours GF V VE* 

affogato 10
espresso with a scoop of housemade vanilla ice cream GF V 

 
add liquor / amaretto / cointreau / kahlua / baileys 8

cheese selection GF* V 35