Sammys Jazz Review

DAYS OF BUSINESS

Mon - Sun:	17:30 to 23:59

We have recruited experienced and awarding winning cooking talent to run our restaurant. We aim to offer a unique dining experience of fine cuisine and a relaxed atmosphere supported by friendly staff and live jazz.

Latest User Reviews

"good all round package - unfortunately it was the restaurant's last night!"

"Delightful young lady who served us. Sad to hear it was their last night. Thank you Sammy's" more reviews

Price Guide	Entrée $7 - $13.50, Main $18 - $24, Dessert $9 - $12.50
Payment Options	Cash, Amex, Visa, Mastercard, Diners, Eftpos
Features	Licensed, Outside dining area, Private dining area, Street parking, Wheelchair access
Ambience	Live music, Relaxed

Awards

2007 - The Corbans Perfect Match - Winners for outstanding wine and food matching

Dinner

Starters

Selection of Breads & Dips: a selection of house made breads with olive oil and balsamic reduction and tapenades.

3.50 per person

Entrees

Sammy’s Tasting Plate: a medley of home made dips, cured meats and seafood, grilled summer vegetables, and breads.

24.00

Salt & Pepper Calamari: lightly battered calamari and banana prawns seasoned with szechuan pepper served with a cooling lime jelly.

15.00

Pacific Seafood Broth: clams, mussels, banana prawns, calamari, and fish served in a tomato and saffron broth with a smoked oyster mayonnaise and toasted bruschetta.

16.00

Roast Vegetable Stack: mediterranean vegetable stack on red onion, pinenut, feta, and olive cous cous with a roast capsicum coulis.

10.00

Mushroom Flan: Nelson Scallops pan seared scallops served on a portabello with rocket, parmesan and truffle oil.

14.00

Canterbury Lamb: chargrilled lamb back strap on a roast pumpkin and pinenut risotto finished with a pesto dressing.

12.00

Sorbet Intercourse: cleanse the palate in preparation for the main event with an invigorating lemon sorbet.

2.50 per person

Mains

Canterbury Beef Fillet: aged beef fillet served on a savoury potato galette with portabello mushrooms, onion puree, melted horopito butter, and a port wine jus.

24.00

Canterbury Ostrich: seared ostrich fillet on a roast red onion, tomato, and feta tart finished with a Madiera port jus.

27.00

Chicken Breast: oven baked chicken stuffed with wild mushrooms, hazelnuts and feta served with potato gnocchi and a tomato and thyme essence.

22.00

Akaroa Salmon Fillet: pan seared salmon fillet served on a garlic prawn quinoa risotto with a lemon butter sauce.

24.00

Fresh Fish Fillet: fish of the day served on smoked eel puffs in a creamy watercress soup.

22.00

Mediterranean Vegetables : mediterranean vegetables served with grilled haloumi cheese, potato gnocchi and a provencale sauce.

20.00

Desserts

Apple Crumble: served with poached rhubarb, vanilla seed ice cream and an apple glaze. _____

9.00

Irish Cream Brulée: served with a dark chocolate sorbet.

9.00

Baked Cheesecake: dark chocolate cheesecake served with cappuccino ice cream and berry compote.

9.00

Raspberry Panna Cotta: raspberry infused panna cotta with a berry compote, white chocolate ice cream and mocha short bread.

9.00

Cheese Platter: a selection of New Zealand cheeses served with bread, crackers, and fruit paste.

16.00

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 1/3/07.