Novel Bistro

Choice of size and style

Lightly battered and tossed with chili, cilantro, lime and garlic flakes, and served on a bed of arugula.

Crispy skin salmon, glazed with lemon butter, honey avocado, salsa, and sweet potato crisps.

Dipped in peri peri jus and served on bed of coleslaw.

Select a pasta and sauce.

Bacon, two eggs, roasted tomato, mushrooms, beans, and toast.

Toast topped with strawberries.

Two eggs poached on a toasted English muffin with spinach, ham, and hollandaise sauce.

Scrambled eggs with onions, Jack cheese, and bacon in a flour tortilla.

Egg whites, tomato, mushroom, broccoli, basil, Jack cheese, and avocado.

Lightly battered and tossed with chili, cilantro, lime and garlic flakes, and served on a bed of arugula.

Rice flour dusted calamari, fried to perfection, sprinkled with gremolata, and aioli.

House cured salmon sandwich capers, avocado, and creme fraiche.

New Zealand jumbo mussels braised in white wine creamy sauce. Served with toast.

White button mushrooms caramelized in port wine and glazed with garlic butter.

Select a pasta and sauce.

Choice of size and style

Crispy skin salmon, glazed with lemon butter, honey avocado, salsa, and sweet potato crisps.

Dipped in peri peri jus and served on bed of coleslaw.

Half chicken marinated in pesto sauce with olive oil, served over roasted potatoes with bacon, and kalamata olives.

Chargrilled, well rested, served medium rare with chimichurri, and Tuscan white beans.

Marinated and slowly braised in red wine sauce with root vegetable and creamy mash potatoes.

Roasted chilli hazelnuts, Nashi pear, and bacon dressing.

Feta cheese and poppy seeds dressing.

Served with cherry tomatoes and vinaigrette dressing.

Lettuce, tomato, cucumber, bell pepper, and balsamic vinaigrette.

Romaine lettuce hearts and croutons tossed in caesar dressing topped with parmesan cheese.

Select from milkshake.