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

12 December - 17 December 2017

lunch | From 11am

Gazpacho, bread & butter  14
Marinated sardines on char-grilled sourdough  15
Hummus, roast mushrooms, coriander chutney, sourdough toast  17

Tuna Niçoise bruschetta, olive tapenade, soft boiled egg  18
Coronation chicken salad, almonds, sourdough toast  19
Corn fritters, smoked salmon, chive crème fraîche  19

Courgette & halloumi fritters, tomato, chilli sauce, pumpkin seeds 19
Smashed peas, avocado, lemon, Parmesan, toast, poached egg  20
Sausage, potato & sweet onion hash, puy lentils, salsa Rossa  21
Crab & gruyère omelette  22

Twice-baked cheese soufflé, Heirloom tomato salad  25
Poached Ōra King salmon, ginger, dill & golden raisin butter, fresh pea & radish salad, lemon mayonnaise  33
Rump of lamb, baba ganoush, broad bean yoghurt, baby spinach, rosemary flatbread  35

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Cucumber, carrot & baby spinach, chilli & poppy seed dressing  10
Marinated beetroot & watercress salad, cumin yoghurt, spiced walnuts  10
New season Agria potato salad, watercress mayonnaise, crispy bacon  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  5
Elderflower jelly, red berries  10
Lemon meringue pie, chantilly cream  12

always | all day classics

Bacon sandwich, HP / ketchup  14
Welsh rarebit  15
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.