Lunch menu

Dishes inspired by European food influences - made from fresh, local ingredients and changing weekly.

Greenfield’s food is generous, fresh and simple yet refined
— New Zealand Restaurant Cookbook 2017

20 June - 24 June 2018

lunch | From 11am

Persian noodle soup  14
Sardine Bolognese, olives, capers, chilli, toast  16
Hummus, roast mushrooms, coriander chutney, paprika oil, toast  17
Coronation chicken salad, almonds, toast  19
Blue cheese, roast onion & walnut bruschetta, radicchio, beetroot & pomegranate salad  19
Baked eggs, spicy lentils, wild rice, mint yoghurt, toast  19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast  20
Rye crêpes, smoked salmon & chive cream cheese, dill & golden raisin butter  21
All Day cassoulet, breadcrumbs, poached egg  23

Salt beef hash, mustard sauce, poached egg  23
Spanakopita, fennel, orange & watercress salad, lemon yoghurt, croutons  26
Pan-fried kahawai in golden spices, jeweled rice, chilli green beans, lime butter  32
Marinated rump of lamb, lentil & aubergine, yoghurt & herb dip, flatbread  37

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Sautéed Brussels sprouts, dates & bacon  10
Autumn vegetable salad, sweet & sour dressing, pumpkin seeds  10
Roast cauliflower, Café de Paris buttered breadcrumbs  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Baklava cake with orange blossom yoghurt, pomegranates  10
Chocolate & redcurrant mud cake, chocolate sauce, vanilla ice cream  12

always | all day classics

Bacon sandwich, HP / ketchup  15
Welsh rarebit  16 | Buck rarebit, with poached egg  18
Fish finger sandwich, tartare sauce, rocket  18
Masala duck livers & sautéed spinach on toast  19
Kedgeree, soft boiled egg, curry oil  22

Pâtisserie

Clotted cream fudge  3
Shortbread  3 | Florentine biscuit  4 | Eccles cake  6
Red Leicester cheese scone  6


See also our Breakfast & Dinner menus.