Hay's

DAYS OF BUSINESS

Mon - Sun:	17:00 to 23:00

Welcome to Hay’s. This menu is inspired by the seasons and features locally grown ingredients.

Our succulent lamb has been raised at Celia and Allan Hay’s historic Pigeon Bay property on Banks Peninsula.

Hay’s has achieved local and international recognition by wining various awards including the Wine Spectator Award of Excellence and the Waipara Valley Wine Challenge 2007.

Chefs	Celia Hay - Liliane Huckle
Price Guide	Entrée $13 - $22, Main $35 - $39, Dessert $14 - $16
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Licensed, Outside dining area, Wheelchair access
Ambience	Contemporary
Food	Organic, Vegetarian option
Styles	Cocktail, Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Awards

Wine Spectator Award for 2006

Wine Spectator Award of Excellence 2005

Dinner

Example of Today's Specials

Soup of the day: Roast pumpkin with chive cream or wiith our own house baked bread

13.00

Fish of the Day: Pan seared Salmon or Sole with basil butter, poached asparagus, baked orange wafers, baby potatoes

37.00

Char grilled Lamb: with garlic infused field mushrooms, red currant and fresh mint jus

37.00

Organic milk-fed lamb shank: Rich tomato broth, olives, creamed spinach and orzo pasta

39.00

Organic milk-fed lamb rump : Roast button mushrooms, new season’s beans tossed with watercress, kumara mash

39.00

Entrée

Freshly Baked House Bread: Moutere Grove extra virgin olive oil, Gusti Balsamic vinegar & artisan butter (serves two)

9.00

Crispy skinned Marlborough salmon fillet : asparagus, citrus & rocket salad, avocado oil & Meyer lemon vinaigrette

22.00

Marlborough greenshell mussels : steamed with lemon grass, ginger, coconut, coriander, lime & a hint of chilli Wine match Villa Maria Sauvignon Blanc crisp & classic with lime & passionfruit flavours, perfect for mussels

21.00

Duck & pork rillettes: tamarillo chutney, kumara wafers & our own sour dough bread Wine match Kaituna Valley Pinot Gris intense wine with complex flavours of pear & quince match our rich rillette

20.00

Ricotta & chevre ravioli : tomato & basil nage, fava beans, toasted almonds & fresh fennel

20.00/Main 35.00

Tossed green leaf salad : rocket, cherry tomatoes, caramelised walnuts, Balsamic vinaigrette

13.00

Crisp Romaine leaves : garlic crôutons, Parmigiano Reggiano shavings, anchovy mayonnaise

13.00

Soup of the day: Please refer to our daily specials menu

13.00

Main Courses

Hay’s lamb loin : green pesto crust, lamb jus, summer vegetable mélange & dauphinoise potato Wine match Gibbston Valley Pinot Noir

39.00

Hay’s lamb of the day : Please refer to our daily specials menu

37.00

Canterbury Angus cross beef fillet : tender stretched & char grilled with duck liver parfait, porcini jus, wilted spinach & Jersey Bennie potatoesWine match Te Awa Merlot red fruit and pepper make this an outstanding match with tender beef

39.00

Pan seared Cervena ( Farm raised NZ venison –served rare): dried cranberry jus, green beans & creamy kumara mash Wine match Esk Valley Syrah plums, black fruit & pepper with light oak complements game

39.00

Fish of the Day: Please refer to our daily specials menu

37.00

Canterbury duck leg confit: slow roasted bell peppers, aubergine, tomato, garlic & basil with olive papardelle Wine match Pencarrow Pinot Noir red fruit & soft tannins match summer flavours

37.00

Forest Mushroom Risotto: Mascarpone, orange, toasted pinenuts & chives Wine match Pegasus Bay Merlot Cabernet ripe, lush tasting wine that matches our creamy risotto

35 /Starter $20

Served with seasonal vegetables or green leaf salad

Sides

Garlic bread

4.50

House Bread

4.00

Shoestring fries & aioli

6.50

Seasonal green vegetables

8.50

Dauphinoise potatoes

5.00

Creamy kumara mash & truffle oil

8.50

Portobello mushrooms, garlic & thyme

8.50

Mixed green leaf salad & balsamic vinaigrette

8.50

Dessert

Rata honey and vanilla bean crème brûlée : with strawberries in citrus syrup

14.00

White chocolate, ricotta and tamarillo cheesecake : with vanilla ice cream

14.00

Granny Smith apple and coconut crumble : with buttermilk ice cream

14.00

Pavlova roulade : with lemon curd, strawberry & honey ice cream

14.00

Hay’s wonderful ice creams and sorbets - fresh churned : with pinenut biscotti and tamarillo coulis Choose any two flavours:Raspberry & strawberry ice cream Pear & mint sorbet

14.00

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 3/11/08.

"Hay’s recently received an award from Wine Spectator for balance between wine list and menu style. There is vigorous promotion for its lamb dishes, too, so no surprise to find the excellent selection of New Zealand wines includes a stack of lamb-friendly Pinot Noir...This menu is untouched by fads and fashion, and has a hint of retro in the desserts."

Kate Fraser, Cuisine Magazine - November 2005

Hay's

DAYS OF BUSINESS

Chefs

Price Guide

Payment Options

Features

Ambience

Food

Styles

Suitable For

Awards

Add a review

Add a review