The bistro is named for Young Nick – Captain James Cook’s cabin boy who, legend has it, was the first to spot the white cliffs in Poverty Bay that were named in his honour.
CONTINENTAL BREAKFAST 18.5
Start the day off rite w/ toast & spreads, house baked muesli, fruits, yoghurt & your choice of tea, coffee or local hill road orange juice
NICKS GRILL 22.0
Bacon, pork & sage sausages, grilled tomato, creamy mushrooms, hash browns, toasted focaccia & eggs your way
EGGS BENNEDECT 20.5
A choice of bacon or house smoked salmon served upon a baked croissant w/ flamed spinach, poached eggs & hollandaise sauce
VEGETARIAN GRILL 21.0
Toasted focaccia, creamy mushrooms, grilled tomato, hash browns, flamed spinach & onions, haloumi w/ eggs your way
PANCAKES 17.5
Served w/ bacon, caramelized banana, maple syrup & whipped cream
3 EGG OMELETTE 19.5
Tomato, onion & mozzarella w/ bacon, toast & hollandaise sauce
Bacon 6.0, 2 eggs 3.0, tomatoes 4.0, sausages 4.0, creamy mushrooms 4.0, toast 4.0, hash browns 4.0, haloumi 6.0, hollandaise 3.0
Garlic bread 7.0
Flat bread w/ basil pesto& mozzarella 9.0
Soup of the day 10.5
Lemon pepper calamari w/ garlic aioli 13.5
Smoked salmon risotto w/citrus creme fraise 14.5
(add 3 scallops 10.0)
Chicken satays on rice w/peanut & coconut sauce 16.5
MAIN
LOCAL CATCH OF THE DAY 29.5
Ask you server for today’s special
BEER BATTERED FISH AND CHIPS 29.5
Local catch of the day w/ crispy beer batter, garden salad, chunky fries & house made tartar sauces
SALMON & SCALLOPS 32.5
House smoked salmon risotto topped w/ seared scallops & citrus creme fraise
300g SCOTCH FILLET OF BEEF 32.0
Char-grilled to your liking, served w/ chunky fries & peppercorn sauce accompanied by a crisp garden salad
PORK CUTLET 28.5
Flame grilled pork cutlet served upon a medley of vegetables, topped w/ caramelised pineapple & coriander salsa.
CARPET BAG STEAK 38.5
Aged scotch fillet of beef stuffed w/ oysters served upon a potato & bacon rosti, creamy garlic sauce & petite garden salad
THAI CHICKEN CAKES 28.5
Thai chicken cakes served on crisp roman lettuce topped woth a tomato , red onions & cucumber & coriander salsa w/ Chilli lime dipping sauce.
VEGETABLE & HALOUMI SALAD 22.5
Pan flamed vegetable medley w/ kalamata olives & grilled haloumi drizzled w/ basil pesto
LAMB SHANK 29.0
Braised lamb shank w/gremolata & baked polenta bathed in a tomato & red wine master stock
SPAGHETTI & MEATBALL POMMODORO 26.0
Using premium beef mince & spicy tomato sauce topped w/ shaved parmesan cheese
SEASONAL VEGETABLES 9.0
FRIES 7.0
WEDGES 9.0
GARDEN SALAD 8.5
GREEK SALAD 11.0
MUSHROOM SAUCE 6.0
FRIED EGGS 3.0
DESSERT
Banoffee pie 13.5
Served w/ vanilla bean ice cream & Chocolate drizzle
Brulee 13.5
White chocolate brule w/ caramelised pineapple, whipped cream & vanilla ice-cream.
Affogato
Espresso, Frangelico and kapiti affogato ice-cream enjoyed your way 13.5
Rich chocolate mud cake w/ Kapiti triple chocolate ice-cream, berry compote & whipped cream 12.5
For booking please phone 8688055
Room service will incur a $5 tray charge
Copyright © 2018 Emerald Hotel Gisborne
website by DOUBLE U DESIGN and KEEPA DIGITAL
