Tatler is an historic restaurant with friendly, professional service and warm ambience conducive to enjoyment of fine food.

From 4 to 6pm pm we offer a light tapas menu, also available from 10 pm until late.

From 5 pm to 6.30pm we offer an Early menu.

Our a la carte dinner menu starts at 5pm.

To Start

Grilled focaccia bread seasoned with roast garlic and herbs. $8.00 V

Bread selection with homemade dips and pesto. $14.50 V

Fresh garden salad of mixed leaves, julienne vegetables, balsamic vinegar, garlic and olive oil dressing. $8.50

Stuffed honey figs with Windsor Blue cheese, toasted walnuts, port wine jelly and roquette leaves. $13.50

Antipasto platter featuring garlic prawns, smoked salmon and chicken, salami, green lip mussels, green and kalamata olives, sun dried tomato, pickled gherkins, cheeses, selection of bread, fresh dips and pesto $29.50/$57.00

Soup of the day served with warm bread and butter. $11.50

Entrée

Confit garlic chilli prawns with caramelised lemon, petite salad and garlic herb focaccia. $19.50

Chicken and duck liver pâté with pear chutney, leaf salad, balsamic reduction and toasted French croutes. $17.50

New Zealand lamb cutlets with Mediterranean vegetable salad, Israeli couscous, haloumi, hummus, pesto and yoghurt.
$23.50. Available vegetarian $17.50

Yellow fin tuna ceviche marinated in lime juice, red onion, Italian parsley and olive oil with water crackers, caper berries and leafy greens. $21.50

Green lip mussels steamed in a tomato and white wine broth with garlic, coriander and garlic focaccia. $18.50/$28.50

Alaskan scallops with cauliflower and truffle puree and watercress sprouts. $20.50

Central Otago fruit-smoked venison loin rubbed with fresh herbs and honey, served on a cherry and shaved fennel salad. $19.50

Garlic and chilli artichoke hearts Set in a filo basket with cherry tomatoes, pesto, tapenade and herb oil. $16.50

Main Course

Beef fillet wrapped in bacon, potato croquettes, bean salad, cherry tomatoes, classic béarnaise sauce and pinot jus. $38.00

Mustard and herb crusted lamb rack with kumara fondant, ratatouille vegetables and truffle jus. $39.00

Canter Valley duck breast served with homemade gnocchi, warm fennel and pear salad and blueberry coulis. $36.00

Saffron risotto with roasted garlic, baby spinach and cherry tomatoes, shaved parmesan and a crisp cheese wafer $28.50

Rolled pork belly with a cannellini bean ragout, potato wedges and port and apple glaze. $35.00

Wild Fiordland venison rubbed with horopito, sautéed forest mushrooms, buttered broad beans, sweet potato mash and herb jus. $38.00

Sesame-crusted yellow fin tuna steak with prawn gyoza, basmati rice, bok choy and coconut chilli foam. $38.00

Central Otago fruit-infused smoked salmon, with arancini balls, baby spinach and saffron cream sauce. $36.00

Side orders $8.00
Garden salad
Roasted new potatoes
Seasonal vegetables
Buttered green beans
Garlic mashed potato
Fries and aioli

All prices are in New Zealand Dollars and include 15% GST.