Enjoy your evening with us and we look forward to your return.
Phone us now on 759 9128 to make your reservation
Open Monday to Saturday from 6.00 pm
GF = Gluten Free
GF* = Gluten Free option available
V = Vegetarian
Entrees
Mussel and blue cod soup with red curry,
lime and coconut $16.00 GF
Crumbed prawns, aioli and chilli soy $15.00
Four cheese pansotti with pork sausage and tomato $16.00
Lamb tenderloin, udon noodle, julienne vegetables,
hoison sauce $16.50
Smoked salmon, cream cheese and vegetable terrine $16.00 GF
Mains
All main courses are served with your choice of
vegetable of the day or mixed green salad
Fish of the day with sauteed oyster mushrooms,
lemon butter $33.00 GF
Roast duck leg, sage and apple stuffing, port
and redcurrant jus $36.00
Ribeye with eggs, onion, fries, aioli, jus $29.50 GF*
Lamb rump, with bush honey and rosemary,
garlic and pea puree $29.00 GF*
Cottage pie with traditional accompaniments, tomato and
Lea & Perrins sauce, peas, baby carrots $20.00
Pork fillet with prune and walnut stuffing, port jus $34.00
Beef fillet with bearnaise sauce, sauteed mushrooms,
port jus $36.00 GF*
Pumpkin, spinach and pinenut lasagne with creamed leeks $28.00 V
Sides
Fries $ 5.50
Garlic bread $ 5.50
Iceberg salad with ranch dressing, boiled egg, crisp bacon $ 9.00 GF
Mesculin salad, vinaigrette dressing $ 5.50 GF
Desserts
Shortbread wafer with raspberry compote and chantilly cream $12.00
Baked chocolate tart with cherry compote $14.00
Trio of petite cones with gourmet ice cream $13.00 GF*
Rhubarb sponge with creme anglaise $13.00
Cheeseboard $18.00 GF*
Flambé Mains
Unique to The Orangery Restaurant Flambé – cooked at your table
Steak Dianne – Butterfly cut fillet spiced with onions,
peppers and mushrooms flambéed in brandy at your table,
and finished with a demi glaze sauce $34.50
Fricassee of Chicken – Sautéed chicken cooked and
flamed in a mild curry sauce flavoured with coconut cream,
served over steamed basmati rice $32.50
Chateaubriand – Double fillet steak, prepared and flambéed
at your table, spiced with mushrooms and Worcestershire,
finished with a demi glaze and cream - serves two $85.00
Prawns Orangery – Prawns cooked in oil and garlic,
flamed with Pernod and deglazed with a dry wine
and butter cream sauce, served on a pilaf of rice $36.50
Flambé Desserts
Crepes Suzette – Thin pancakes warmed over a flame
with the juice of lemon, orange and Grand Marnier,
flambéed at your table with brandy, served with vanilla
ice cream - serves two $32.00
Caribbean Banana – Banana spliced and sprinkled with
brown sugar, pan fried in New Zealand butter,
flambéed with light rum and served in a brandy basket
with vanilla ice cream $15.50
