Lunch menu

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

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

lunch | From 11am

Bacon sandwich, HP / ketchup 15
Welsh rarebit 16 | Buck rarebit, with poached egg 18
Hummus, roast mushrooms, coriander chutney, paprika oil, toast 17
Fish finger sandwich, tartare sauce, rocket 18
Masala duck livers & sautéed spinach on toast 19
Courgette & feta bruschetta, dill, red onion & lemon, rocket pesto 19
Bombay omelette, cumin yoghurt, mango chutney, poppadoms 19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20

Tarakihi, chorizo & sweet corn chowder 16
Coronation chicken salad, almonds, toast 19
Halloumi salad with roast pumpkin, tomato, barley & lemon tahini yoghurt 22
Kedgeree, soft boiled egg, curry oil 22
Spinach & ricotta dumplings, sage butter, Parmesan 24
Grassfed scotch fillet, blue cheese butter, broccolini, spiced hazelnuts  27

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Beetroot salad, cumin yoghurt, candied walnuts 10
Sautéed seasonal vegetables 10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Raspberry, pistachio & rosewater meringue roulade 12
Bakewell tart, crème fraîche 12

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


See also our Breakfast & Dinner menus.