Café Valentino

DAYS OF BUSINESS

Mon - Fri:	12:00 to 23:00
Sat - Sun:	17:00 to 23:00

Great food demands a great atmosphere. Café Valentino serves up both. Award-winning Mediterranean-inspired meals amidst the casual, easy conviviality of a true European-style café. The food is great too. Winner of the Beef and Lamb Gold Plate for the alst 10 years and now winner of the coveted Platinium plate for Beef and Lamb excellence- one of only 12 New Zealand restaurants to be award this.

Café Valentino. It's a popular place - busy, intimate, fun, relaxed. very cosmopolitan. And with Christchurch Town Hall just around the corner, always popular with visiting artists, as evidenced by the huge collection of signed touring posters plastered over the walls.

Latest User Reviews

"pork belly blue cheese walnut salad yummy.. and the shanks soo tasty"

"Fantastic atmosphere, excellent service, meals were very quick out of the kitchen and excellent. Will be back :)" more reviews

Price Guide	Entrée $4.50 - $25, Main $12.50 - $28.50, Dessert $10.50 - $17
Payment Options	Cash Only, Amex, Visa, Mastercard, Diners, Eftpos
Features	Dress smart casual, Licensed, Outside dining area, Street parking, Takeaway
Ambience	Buzzy, Child-friendly, Contemporary, Relaxed, Romantic
Food	Vegetarian option

Dinner

Soups

Soup of the day : See our daily specials sheet

8.50

Seafood Chowder: Made with fresh local seafood. Topped with garlic croutons

10.50

Starters

Garlic and chilli bread: A new flavour on an old favourite. Sliced Parisienne loaf with garlic and chilli butter

4.50

Tomato ciabatta: Grilled ciabatta bread, rubbed with garlic and topped with a salsa of cherry tomato, red onion and fresh basil. Finished with extra virgin olive oil and aged balsamic

13.50

Focaccia bruschetta with four pestos: Four pieces of housemade focaccia brushed with extra virgin olive oil and garlic. Grilled and served with four pestos of sundried tomato, basil, olive and mint

8.50

Valentino pull apart loaf : A white ovenbaked pull apart loaf served warm with extra virgin olive oil, aged balsamic vinegar and butter

6.00

Smoked salmon and crab cakes : Manuka smoked salmon and crab cakes served warm on chargrilled vegetables with a coriander lime mayonnaise

13.50

Antipasto: A selection of continental meats, cheeses, sundried tomatoes, pickled vegetables, olives and other seasonal goodies. Served with grissini breadsticks

16.50

Oysters: Fresh Clevedon Coast Rock oysters, served natural in the shell topped with cucumber and spring onion pickle and black caviar. Half doz/ One doz

15.50/25.00

Garlic Prawns: A half dozen prawn tails, sauteed in fresh garlic, herbs,white wine and our housemade tomato sauce. Served sizzling in a mini pan with toasted ciabatta bread.

16.50

Field Mushroom Risotto Stack: Oven roasted field mushrooms layered with housemade risotto of the day.

15.50

Salt and Pepper Calamari: Fresh local squid rings lightly coated in chilli, sea salt and pepper.Lightly fried and served with a sweet chilli and basil dipping mayonaise.

13.50

Salads

Caesar salad: Our version of this classic with Romaine lettuce, grilled pancetta, sundried tomatoes, shaved parmesan, red onion, garlic croutons and anchovy dressing. With grilled cajun chicken breast add 3.50

16.50

Mediterranean Salad: With root vegetable crisps, balsamic roasted cherry tomatoes, artichokes, eggplant, feta cheese, rosemary roasted pecansred peppers and olives. Tossed with mixed greens.

16.50

Country style salad of warm manuka smoked tomatoes: Blue brie cheese,roasted kumara, avocado and smokey bacon together with mixed salad greensand a walnut and raspberry vinaigrette.

17.50

Crispy Pork Belly Salad: Crispy pork belly, chargrilled and served on a salad of green leaves, honey walnuts, blue cheese, red capsicumsand apple. Drizzled with walnut oil.

16.50

Pizza

Margherita: The classic pizza. Sliced vine ripened tomatoes, fresh torn basil leaves and mozzarella

17.50

Pepperoni: Tomato, Italian pepperoni salami, onions, capsicum, mushrooms and mozzarella

21.50

Rustica : Artichoke heart, eggplant, black olives and anchovies

20.50

Molto carne: Salami, Spanish sausage, mini venison meatballs, mushrooms and roast capsicum

21.50

Patata: Thinly sliced potato, mozzarella, strips of Italian style bacon and rock salt.

21.50

Pollo and pesto: Chicken breast, mozzarella, creamy basil pesto, pinenuts and cherry tomatoes

21.50

Vegetariano: Oven baked pumpkin, eggplant, artichoke hearts, confit of garlic, olive oil, thyme and mozzarella. Drizzled with a balsamic reduction.

20.50

Al salmone: Smoked Aoraki salmon, tomato, red onion, cream cheese, capers and dill.

21.50

Porchetta: Manuka smoked pork, marinated ina tangy sauce, red onions, green peppers, bocconini cheeseand cherry tomatoes. Finished with fresh lime coriander and chilli.

21.50

San Marco: Manuka smoked speck bacon, garlic cloves, sliced vine ripened tomatoes, fresh basil, black olives. bocconcini cheese and cherry tomatoes. Finishes with fresh lime coriander and chilli.

21.50

Capriccioso: Tomato, mozzarella, ham, mushrooms, anchovies, oregano and black olives.

20.50

Pasta

Pesto Linguini: Fresh linguini pasta tossed with a pesto of fresh basil, pinenuts, garlic and parmesan in a light cream sauce

15.50

Polpettine di Cervo: Spiced venison meatballs. Served with a red wine. basil, garlic and tomato sauce on a bed of linguini pasta.

17.50

Fettuccine Apollo: fresh flat pasta tossed with smoked chicken, bacon, onions and mushrooms with a touch of chilli. Cream or tomato and herb napoletana sauce.

17.50

Fettuccine al salmone e vodka: Smoked salmon, beet greens, onion garlic and capers with a dash of lemon infused vodka. Cream or tomato and herb napoletana sauce.

17.50

Penne salsicce e funghi: Italian sausage, roasted capsicums and porcini mushrooms. Tossed in a balsamic tomato sauce with penne pasta. Try this with a touch of chilli.

17.50

Rigatoni zucca arrostita e pollo affumigato: Fresh hollow tube pasta . Tossed with roast pumpkin, smoked chicken, spinach and roast garlic cream sauce. Topped with sundried tomato pesto.

17.50

Fettuccine Valentino: Fresh flat pasta tossed with smoked bacon and mushrooms in a light cream sauce. Topped with parmesan.

17.50

Lasagne al forno: Herbed low fat ground beef with tomato, onions, garlic and vegetablesbetween sheets of fresh pasta. Topped with bechemel, parmesan and tomato and herb napoletana.

17.50

Linguini marinara: A selection of premium local seafood tossed with coriander and linguini pasta, in a cream or tomato and herb napoletana sauce.

19.50

Ravioli : Handmade ravioli filled with chicken, basil and sweet chilli. Served with a tarragon and white wine sauce.

19.50

Rigatoni: Tube pasta tossed with smoked chicken, sundried tomatoesand fresh Italian parsley. Traditional cream or tomato and herb napoletana sauce.

17.50

Blackball carbonara: Our version of this classic. Blackball salami, mushrooms, green peas and garlic tossed with egg, cream, parmesan and fresh linguini pasta.

17.50

Penne basilicata: fresh penne pasta tossed with Canterbury lamb fillet. Pan seared with manuka smoked tomatoes, feta and spinach. Tossed with sweet chilli and sundried tomato infused olive oil and topped with shaved parmesan.

17.50

Linguini pollo e pistachi: Smoked chicken and pistachios with marsala, lemon zest and green grapes, tossed with linguini pasta in extravirgin olive oil.

17.50

Penne al' arrabbiata: So called 'angry pasta' because of it's heat. Penne pasta tossed with pancetta, chilli, garlic and fresh basil in a tomato and herb napoletana sauce.

17.50

Penne Bosciala: Porcini, field and button mushrooms with tomatoes and garlic tossed with penne pasta in a tomato sauce with a touch of cream.

17.50

Vegetarian

Gnocchi: Housemade potato and herb gnocchi. Served with a tomato, broccoli and blue cheese sauce.

18.50

Cannelloni: Spinach, mushroom and ricotta filled cannelloni, topped with a frersh tomato and basil sauce.

18.50

Vegetable and potato rosti.: A selection of seasonal vegetables and garlic, herb roasted and served stacked with a potato rosti. Finished with a sundried tomato vinaigrette.

17.50

Other Mains

Whole market fresh fish ( see daily specials): Whole market fresh fishoven baked with sea salt, lemon and extra virgin olive oil. Served with pan seared vegetables and coriander lime mayonaise.

market price

Brodetto: The name means 'little broth' which dosn't do justice to this dish. Fresh local fish, mussels,clams and whole prawns gently poached in a saffron infused fish broth with a touch of pernod. Topped with an oysterand served with toasted ciabatta and rouille.

31.50

Salmon fillet: Local salmon fillet, manuka hot smoked. Served with a basil pesto crust on a warm salad of potato, capers, red onion and sundried tomato. Drizzled with a zesty citrus mayonnaise.

29.50

Mediterranean lamb shanks: Slow cooked with garlic, roast root vegetablesand red wine. Served on a creamy spring onion mash wiht a mustard mint sauce.

22.50

Chargrilled calves liver with prosciutto: tender calved liver panfried and served with Italian style bacon, creamy spring onion mash and a portwine and red currant jus.

18.50

Petto di pollo: Chicken breast with a porcini and field mushroom stuffing, panfried and served on potato gratin with a marsala and cream mustard sauce.

27.50

Spatchcock: Gourmet spring chicken served whole, partly boned and marinated in smoked paprika, lemon, garlic,basil and extra virgin olive oil. Lightly grilled then oven roasted and served on a salad of vine ripened tomatoes, red onion olives, feta, cucumber and potato.

28.50

Rib of beef: Chargrilled prime rib of beef. Served with a peperonata of braised capsicums, onions,olives, capers, tomato red wine and oregano, cornmeal onion rings and horseradish cream.

31.00

Aged ribeye steak.: Aged ribeye steak served on a potato gratin with a roast field mushroom. salsa verde and topped with a gruyere croste and finished with a cabernet sauvugnon jus.

29.50

Pork saltimbocca: Pork fillet rolles with prosciutto sauteed with fresh sage and lemon. Served on potato gratin with buttered spinach.

28.50

Canterbury lamb: Loin of lamb rolled in Mediterranean spiced, oven roasted medium rare and served on potato gratin. Topped with a chunky romesco salsa of vine ripened tomatoes, roasted red capsicum, garlic, hazelnuts, saffron, extra virgin olive oil and a touch of chilli.

28.50

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 13/4/07.

User rating

(13 reviews)

Overall		8.7
Food		8.8
Ambience		8.6
Service		8.8
Value		8.7

Previous user experiences

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Order by: date, featured

Overall 8.8 - Food 10, Ambience 7, Value 10, Service 8

pork belly blue cheese walnut salad yummy.. and the shanks soo tasty (justeaten - See my reviews (2) - December, 2009)

Overall 9.3 - Food 9, Ambience 10, Value 8, Service 10

Fantastic atmosphere, excellent service, meals were very quick out of the kitchen and excellent. Will be back :) (November, 2008)

Overall 8.3 - Food 9, Ambience 6, Value 9, Service 9

Really nice food lots of choices and very good service. Enjoyable evening. (September, 2008)

Overall 4.5 - Food 1, Ambience 7, Value 3, Service 7

We went to Cafe Valentinos on Saturday night and the food was very disappointing. The starter was tasty but food went downhill from there. Admittedly it was after a concert so it was around 9.30 but the food was totally over microwaved and was something that you would expect out of a tin - pasta was glued together and tasteless. We have had good experience of this Cafe in the past but sadly will not be rushing back (MA and David l - See my reviews (3) - June, 2008)

Overall 9.8 - Food 10, Ambience 10, Value 9, Service 10

fantastic restaurant. staff very friendly. no complaints! (Diner - See my reviews (4) - May, 2008)

Overall 8 - Food 8, Ambience 9, Value 10, Service 5

The kids had a great time, their meals were perfect. (March, 2008)

Overall 8.5 - Food 10, Ambience 6, Value 9, Service 9

It was lovely, the only complaint was we waited an hour for our food. (March, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Fantasic all round, was a lovely night .......thank you (February, 2008)

Overall 9.3 - Food 9, Ambience 10, Value 9, Service 9

A very enjoyable evening. Great food, great atmosphere and friendly staff. Despite having a large party the service was very prompt. Would definitely go back! (January, 2008)

Overall 8.8 - Food 8, Ambience 9, Value 9, Service 9

Great eveing (January, 2008)

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"It has become a popular spot, not the least with the casts of shows performing at the Town Hall, just around the corner, and other nearby theatres. They have been encouraged to sign posters, which now cover several of the café’s walls. The service tends to be of the ‘Sorry to interrupt, but is everything ok?’ variety, but obliging and efficient. Say you want to be out quickly to get to a show, and they’ll whisk you through in an hour."

Mavis Airey, Cuisine Magazine - February 2007

"In the restaurant, you’re surrounded by interesting spaces of dark wood and brick. All around the walls are splashes of colour – paintings of jesters, posters from shows to the nearby Town Hall, signed and framed T-shirts, photos of personalities."

Stan Darling, The Christchurch Press - February 2007

Café Valentino

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