Ports O’Call Bar & Grill Menu

A vibrant medley of seasonal vegetables simmered in a light tomato broth, served with smoky chargrilled sourdough ciabatta (GFO, DF)

Slow-roasted pork belly with fennel, pistachio, and pickled chilli, finished with a bright citronette sauce. Served with a crispy pork skin puff (GF, DF)

Fresh roma tomatoes and creamy buffalo mozzarella, drizzled with white balsamic and fragrant basil oil (V, GF)

Beetroot cold-smoked salmon paired with orange caviar, brioche croutons, beetroot gel, basil oil, and cream cheese (GFO)

Fresh harbour fish and Southern Clams served with a crisp potato rösti, tender broccolini, wakame, and a silky beurre blanc sauce (GFO)

Pan-fried whole bone-in lemon sole served with sautéed green beans, baby potatoes, and a rich lemon, butter and caper sauce

250g ribeye, served with gratin potato, roasted parsnip, mushroom ketchup, and a red wine jus (GF)

180g eye fillet served with creamy mashed potato, chargrilled courgette, roasted carrot, and finished with a rich red wine jus (GF)

Premium Lumina lamb rack served with rustic ratatouille, pea purée, heirloom carrots, and a rich red wine jus (GF)

Grilled chicken breast served with creamy kūmara mash, charred spring onion, roasted beetroot, and finished with a rich jus (GF)

Served with harissa chickpeas, tahini coconut yoghurt, toasted almonds, and a fresh green salad (GF, DF, VG)

Macerated prunes and candied walnuts (GFO, V)

Confit garlic and Marlborough sea salt (GF, V, VG)

Whipped butter and aged balsamic (V)

Pickled onions, radish, and a tangy dressing (GF, DF, V, VG)

Served with freshly grated Grana Padano and aioli (V)

Mango, passionfruit, and mixed berry. Subject to availability

Vanilla bean ice cream, hazelnut praline, espresso, and Amaretto liqueur

Macerated cherries, honeycomb, cherry gel, and vanilla ice cream

Served with berry coulis, pistachio crumb, and chocolate biscotti

Fish bites and chips

Chicken nuggets and chips

Hawaiian pizza with cheese and pineapple

Beef patty and chips

Add chicken – $4.00 (V, VG, GF, DF)

Choice of strawberry or chocolate flavours, served with sprinkles & marshmallow

(DF)

Beer-battered market fish served with Makikihi Fries, side salad and tartare sauce

Crisp cos lettuce tossed with smoky bacon bites, golden croutons, soft poached egg, and shaved parmesan, finished with a creamy anchovy Caesar dressing. Add chicken – $7.00 (GFO)

A rich, creamy medley of Southern Clams, Marlborough mussels, and fresh market fish, infused with dill leaves. Served with chargrilled sourdough ciabatta

Pure New Zealand angus beef patty (180g), layered with Hellers smoked bacon, a free-range fried egg, crisp lettuce, ripe tomato, beetroot, and caramelised onion. Served in a toasted French Bakery brioche bun with Makikihi Fries

250g of tender sirloin steak, topped with a golden fried egg. Served with Makikihi fries, tomato sauce, and a fresh dressed salad

Truffle infused garlic bread (V)

Olives marinated in aromatic herbs, Lot 8 Olive Oil and garlic confit, served with grilled ciabatta (V)

Sweet and spicy battered cauliflower, sesame seeds, spring onion, pickled cabbage (GFO, VG)

Prawns wrapped in a crispy pastry, served with chipotle mayo

Lightly battered calamari, seasoned with cracked pepper and sea salt, served with aioli and lemon

Dried fruits, nuts, crackers, pear and fig chutney (GFO, V)

Served with freshly grated Grana Padano and aioli (V)

Crisp stone-baked base topped with rich tomato sauce, creamy mozzarella, and fragrant fresh basil (V)

Zesty tomato base, fresh mozzarella, and generous slices of spicy pepperoni. Finished with a hint of chilli

Mango, passionfruit, and mixed berry. Subject to availability

Vanilla bean ice cream, hazelnut praline, espresso, and Amaretto liqueur

Macerated cherries, honeycomb, cherry gel, and vanilla ice cream

Served with berry coulis, pistachio crumb, and chocolate biscotti

Served with grilled ciabatta

Housemade cheesy macaroni, champagne ham

Classic housemade butter chicken pie

Two traditional cheese rolls served with butter (V)

Tender pork ribs slow cooked and glazed with Laughing Owl whisky, local honey and warming spices. Finished with garlic aioli and fresh coriander, served alongside crisp South Canterbury Makikihi Fries and a crunchy red cabbage slaw (GFO, DFO)

A winter classic, toasted oats caramelised in butter and brown, folded through raspberries and whisky infused mascarpone cream. Finished with crunchy golden oats and fresh berries for a rich perfectly balance finish