Wellington On A Plate
We’re excited about our events this year as the Wellington on a Plate (WOAP) is extended to the whole month of August. Our festival dish, Dine menu, burger and cocktail are all themed with our WOAP Pop-up Campo & Verde, celebrating Cucina Ebraica (Roman-Jewish) cuisine. Book online here...
campo & verde
For two weeks only Field & Green will be transformed into 'Campo & Verde' offering the distinct cuisine of 'Cucina Ebraica Romanesca'.
Maximus Decimus Meridius
Roman beef burger with Kāpiti blue cheese, iceberg lettuce, tomato, and mayonnaise on a Zaida's Challah bun, with polenta and Parmesan fries with tomato relish 19
Garage Project beer match - Bliss Backyard Lager
Juno e Fino
Handcrafted Reid+Reid Finocchietto wild fennel liqueur, Reid+Reid Native Gin, Campari, sugar syrup, lemon juice, Prosecco and orange rind, accompanied by Torzelli, deep-fried curly endive 21
Mocktail | Ceres e Fino
Wild fennel syrup, ginger beer, freshly squeezed blood oranges, lemon juice and orange rind. Accompanied by Torzelli, deep-fried curly endive 14
Field & Green offer a special Festival dish for lunch and dinner, plus a three course set menu for the evening.
Festival Dish | Dessert
Cassola - baked Zany Zeus ricotta & orange zest soufflé, marmalade, chocolate sauce 15
Dinner | 3 Courses | $55
Torta di Erbe - artichoke, spinach & pea tart, deep-fried curly endive
Goose Bay Pinot Grigio 2018, Kosher wine, Nelson
Spalla di Montone - braised lamb shoulder with olives & fennel, saffron olive oil mash
Stanley Estates Lagrein 2015, Awatere Valley Marlborough
Dessert, choose from
Festival Dish / Cassola - baked Zany Zeus ricotta & orange zest soufflé, marmalade, chocolate sauce
Tre Monti 'Thea' Albana di Romangna DOCG 2015 late harvest Passito, Le Marche