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

25 April - 29 April 2018

lunch | From 11am

Smoked fish & leek chowder  15
Sardine Bolognese, olives, capers, chilli, toast  16
Hummus, roast mushrooms, coriander chutney, paprika oil, toast  17
Bruschetta of white anchovies, smashed eggs, Nduja, leaves  18
Coronation chicken salad, almonds, toast  19
Courgette spaghetti, dill & mint pesto, cashew nuts, feta & lime yoghurt, tomatoes, toast  19
Baked eggs, spicy lentils, wild rice, mint yoghurt, toast  19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast  20
Rye crepes, smoked salmon, tarragon cream cheese, sultana & dill butter  21

Spanakopita, avocado, watercress & pink grapefruit salad, lemon yoghurt  26
Scotch fillet, Café de Paris butter, potato wedges, broccolini, shallots, leaves  180g/29
Feuilleté of salmon & snapper, lemon Beurre Blanc, petit pois  33

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Potato, lemon & fennel seed slice, dill crème fraiche  10
Baby cos, croutons, buttermilk & chive dressing, Pecorino  10
Marinated beetroot & mixed leaves salad, cumin yoghurt, spiced walnuts  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Baked white & dark chocolate cheesecake, poached tamarillos  14
Apple tarte Tatin, rum & raisin ice cream  14

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.