Lunch menu

Dishes inspired by European food influences - made from fresh, local ingredients.

Greenfield’s food is generous, fresh and simple yet refined
— New Zealand Restaurant Cookbook 2017

lunch | From 11:30am | wed-sun

Bacon sandwich, HP / ketchup 15
Welsh rarebit 16 | Buck rarebit, with poached egg 18
Fish finger sandwich, tartare sauce, rocket 18
Hummus, roast mushrooms, coriander chutney, paprika oil, toast 18
Masala duck livers & sautéed spinach on toast 19

Baked eggs, spicy lentils, spinach, mint yoghurt, toast 19
Smashed peas, avocado, preserved lemon, Parmesan, poached egg, toast 20
Rye crepes, smoked salmon, tarragon cream cheese, dill & raisin butter 21
Kedgeree, soft boiled egg, curry oil 22
All Day cassoulet, breadcrumbs, poached egg, toast 23

Mushroom & tarragon soup, Marsala cream 16
Fish pie 23
Roast organic chicken, black pudding, leek, potato & apple hash, cider gravy 26

Feast Matariki dish
He rengarenga taewa, ka uhia ki te kahawai auahi nā Yellow Brick Road, te kirīmi uhikura, te rengakura nohinohi, me ngā pikopiko nā Shoots 22
Māori potato rosti topped with smoked Kahawai supplied by Yellow Brick Road, horseradish cream, baby beetroot & shoots from Shoots Wellington 22

Spicy, curried coleslaw, almonds 10
Polenta & Parmesan chips, harissa mayonnaise 10
Sautéed Brussels sprouts, dates & bacon 10

Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
White & dark chocolate mud cake, white chocolate & plum ice cream, chocolate sauce 14
Apple tarte Tatin, vanilla ice cream 15
British cheese, apple paste, crackers & toast 16

Clotted cream fudge  3 | Florentine biscuit  4 | Mud cake  6
Red Leicester cheese scone  6

See also our Breakfast & Dinner menus.