Curator's House Restaurant

Latest User Reviews

"a very pleasant evening, the venison was cooked to perfection and the sweet sauce delightful." more reviews

Payment Options	Cash
Features	Licensed

Evening Menu

Lunch

Starters

Bread Basket: Three mini rolls served with hummus, olive oil & balsamic

9.50

Single Mini Roll

3.50

Soup of the Day: The chef’s whim

14.50

Seafood Chowder: A marriage of local seafood in a thick creamy chowder

16.50

First Courses

Curator’s House Pate: Served with croutons, beetroot apple & dark plum chutney & three onion marmalade

18.00

Traditional Spanish Chorizo: Our own homemade smoked paprika & pork shoulder chorizo, pan fried in olive oil served over sliced French bread with pan juices & ali oli (LF)

18.00

Crusted Mushrooms: Bread crusted button mushrooms filled with sundried tomato, blue cheese, celery & walnut accompanied by a wild berry & balsamic glace, salad garnish

18.00

West Coast Whitebait: Dusted with flour, flash fried, served crispy over salad greens with a citrus drizzle

22.00

‘Jamon y Melon’ - Serrano Ham & Melon Plate: Slices of the famous delicacy Spanish cured ham served atop slices of fresh honey dew & rock melon

19.50

Garlic Prawns : Whole wild Australian prawns pan-fried, smothered in garlic & olive oil (GF) (LF) (prepared for easy peeling)

22.50

Calamares a la Andaluza : Tossed in flour, flash fried & simply seasoned with lemon & sea salt, ali oli, served with petit salad (LF)

17.50

Tapas Variadas: to share A selection of our house specialities including chorizo, smoked salmon, hummus, pate, calamari, mussels, patata bravas & escalivada

48.50

Main

Canterbury Spring Lamb: Tender slow roasted lamb shoulder ‘Segovian’ Spanish style served beside braised vegetable couscous, white wine jus

33.50

Prime Sirloin of Beef: Prime Sirloin grilled to your liking with roast portabello mushroom, with bacon Dijon mustard garlic topping, port wine glace (LF)

35.00

Duck Leg Confit: Slow-roasted Canterbury duck seasoned with cinnamon atop candied kumera, finished with pear & apricot compote, pinot gris jus

35.50

New Zealand Cervena: Venison Denver Leg fillet seasoned with roast black pepper, pan seared, served rare with a walnut crusted pear & brie timbale, black berry & port essence

35.50

Vegetarian Trio: Empanadas of spiced pumpkin, kumara & spinach with yoghurt riatta Chickpea & green herb patties topped with coriander pesto Petit garden salad topped with escalivada roast vegetable salad & olives

33.00

served with a potato & broccoli garnish

Sides Orders

Bread Basket: hummus & infused olive oils

9.50

Olive Selection: (GF) (LF)

9.50

Almonds: pan fried in olive oil & salted (GF) (LF)

9.50

Spanish Garden Salad: (GF) (LF)

9.50

Seasonal Vegetables: (GF) (LF)

9.50

Fries & dips: (GF)

9.50

Patatas Bravas: potato cubes, Spanish paprika & cumin sauce

9.50

Seafood Main Courses

Fresh Market Fish Fillet : Fresh Fish fillet oven baked, topped with Salsa Verde of fresh garden herbs, white wine, lemon & garlic, served with a petit salad (GF)

34.00

Tuna Steak: Pan fried in olive oil, lightly seasoned with sea salt & served with lime & coriander pan juices & a petit salad

35.50

Akaroa Salmon en pepiotte & West Coast Whitebait: Supreme of fresh Akaroa Salmon baked & served in paper with julienne vegetable, Spanish onion, fennel, white wine & lemon, served with a flash fried whitebait garnish (LF)

35.50

Caldereta de Mariscos : Marriage of Seafood – white fish of the day, mussels, king prawn, baked in a rich calamari tomato ragout with a hint of saffron (GF) (LF)

35.50

Chicken & Seafood Paella: (this dish may only be available at peak times if pre-ordered – please ask) The classic Spanish dish of chicken, mussels, calamari, tossed with saffron scented rice, tomatoes & vegetables with a King prawn garnish. A house specialty. Cooked & served in a paella pan - Minimum order of two per table. (GF) (LF)

36.50pp

other local seafood delicacies available seasonally

Dessert

Crema Catalana: The traditional Spanish crème brulee with a hint of lemon & cinnamon topped with caramelised sugar (GF) garnished with house made biscotti

15.50

Chocolate Macaroon Torte: Hazelnut meringue layered with rich chocolate mousse served semi frozen with berry coulis (GF)

15.50

Margarita Cheesecake: A refreshing zingy little number with tequila, lime and a passionfruit glace

15.50

Ice Cream & Fresh Fruit Plate: Ice Cream of the Day served with slices of fresh seasonal fruit (GF)

15.50

Decadent Dessert Tapas: Mini Crema Catalana, petit four & house made biscotti Perfect to share over coffee & liqueurs

15.50

Cheese Selection: A stunning selection of the best available cheddar, blue & brie cheeses served with dried figs steeped in muscatel syrup & accompaniments (plate / platter)

19.00 / 36.00

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 4/2/09.