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 11:30am | wed-sun

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
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20
Bombay omelette, mint & cucumber yoghurt, mango chutney, poppadoms 21
Rye crepes, smoked salmon, herb cream cheese, dill & raisin butter 21
Kedgeree, soft boiled egg, curry oil 22
Salt beef hash cake, mustard sauce, poached egg, gherkins 22

White onion & thyme soup, lemon balm & citrus oil 16
Coronation chicken salad, roast almonds, chargrilled sourdough 21
Sardine Escabeche on char-grilled sourdough, mixed leaves 18

Sides
Polenta & Parmesan chips, harissa mayonnaise 10
Fennel, blood orange & watercress salad, poppy seed & hazelnut dressing, candied walnuts 12
Rocket, pear & Parmesan salad, lemon dressing 12

Pudding
Field & Green's ice cream & sorbet  / per scoop  7
Affogato  10 / with Amaretto  14
Chocolate fish 8
Meringue roulade, passion fruit, raspberries, pistachio praline 12
Sticky toffee pudding, toffee sauce, marmalade ice cream 15
Cheese, crackers, chutney 16

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


See also our Brunch & Dinner menus.