WellingtonNZ.com,
New Zealand 

Fresh seasonal fruit served with thick Greek yoghurt and a sprinkling of honey and cinnamon granola.

Free range poached or scrambled eggs with toasted ciabatta or Vogels bread - you can have extras too!

Poached free range eggs baked in cumin spiced yoghurt served with sourdough bread, tomato jam and a pressed avocado and sumac oil.

Blueberry and ricotta hotcakes stacked with vanilla bean syrup, berry compote and crème fraiche.

Smoked fishserved with spinach, herb potato cake, baked tomato, poached free range egg, and hollandaise sauce.

Poached free range eggs and smoked ham on ciabatta topped with a citrus hollandaise.

Sauteed mushrooms with herb garlic butter served on toasted brioche.

Sunshine in a smoothie with wholegrain toast and homemade lemon curd.

Soup and ciabatta bread served with herb butter.

Aged rib-eye with onion and mustard seed jus and crispy hand cut potato fries.

Falafel & beetroot salad with creamy organic Zany Zeus feta infused in lemon avocado oil with a Greek herb yoghurt dressing.

Chefs’ choice with a Pacific Rim influence, ask the crew about today’s choice!

Battered or Panko crumbed fish served with tartare sauce.

Grilled sourdough piadina with prime venison pattie, beetroot relish and blue cheese and herb dressing.

Sticky tamarind chicken skewer with a Vietnamese salad and chilli jam.

Salad of falafel served with braised beetroot and creamy organic feta and mesclun with a Greek yoghurt herb dressing.

grilled sticky tamarind chicken served with a Vietnamese green salad and pan fried roti bread.

Garlic thyme Lamb chops served with roasted vegetables pearl barley risotto & red onion balsamic reduction.

Herb encrusted fresh water Twizel salmon served with warmed beetroot and rocket salad.

Grilled Halloumi chicken breast coated in cumin spices served with tomato spiced lentils and pan fried roti bread.

Scotch steak served with wilted spinach, herb potato cake and a wild mushroom cream.

Seasonally inspired seafood dish of the day.

Slow braised sticky belly pork served with roast kumara and sautéed bok choy finished with an Asian inspired sauce.

Kumara thins with aioli & tomato jam - to start or to share!

Crispy chunky cut potatoes tossed in sea salt with garlic aioli.

Grilled chicken & caramel figs baked in vine leaves and avocado oil.

Pork & coriander dumplings served with sherry vinaigrette.

Creamy organic feta infused in honey and lemon dressing and fresh herbs.

Tea smoked fish served with toasted ficelle.

Italian red wine sausages, borlotti beans and wilted spinach served with a rich tomato, red onion sauce and a parmesan crisp.

Finc Royal High Tea! Feast on a selection of yummy treats and a glass of bubbly over a leisurely Sunday Afternoon Tea at Finc...... Warm scones with quince conserve and double cream. Selection of petit Venetian club sandwiches. Petit savories and sweets finished off with one of our fine teas! Perfect for a celebration or get together with a friend. Book now!