Visions on Campus Restaurant Menu

Slow cooked Mojo pork, baked ham, dill pickles, Swiss cheese, served with hand cut crisps. Gluten free option available

Served with flat bread, green pea hummus, shredded lettuce, tomato cucumber salsa and baba ghanoush.

Cos leaves, crispy bacon, anchovies, shaved parmesan, Caesar dressing, croutons and a poached egg. With marinated grilled chicken – add $2.00. Gluten free option available

Grilled courgette and capsicum with rocket, avocado salad and roasted tomato chilli jam. Vegetarian and gluten free

Traditional Chinese lettuce wraps with minced pork, garlic and oyster sauce, topped with chopped roasted peanuts, served with an Asian inspired pickled salad. Vegan option available

Crumbed fried chicken schnitzel, herbed tomato sauce, mozzarella, served with coleslaw and hand cut chips.

served with aioli and tomato sauce.

served with hot chocolate fudge sauce, vanilla ice cream and a cherry compote.

Roasted carrots, wild rice, romesco, mandarin. GF V

Bell peppers, arugula salad, crème fraiche. GF

Mushroom tortellini, madeira espuma

Babaganoush, coconut labne, pomegranate, pistachios. GF Vegan

Waldorf salad, caramelised celeriac puree, apple gastrique. GF DF

Marinated mushrooms, Agria galette, bone marrow gremolata crumb, saffron. DF

Crisp panisse, spiced chickpeas, preserved lemon, beet jam. GF Vegan

Smoked tomato and corn salsa, leaf spinach, jalapeno corn custard. GF

Cranberry quinoa stuffing, maple peanut glaze, butternut, broccolini, edamame. GF

Parsnips, lamb shank pastilla, braised Swiss chard, cinnamon jus

Coconut sorbet, orange, passionfruit pearls, Brazil nut crumble. GF and Vegan option available

Steamed ginger sponge, poached pear, caramel, walnut. GF

Marlborough. A subtle citrus thread with brazil nut and pastry characters, biscuit and dried fruits. Elegant and complex with a rich palate.

Australia. The palate is creamy, textured and rich while retaining an elegant vibrancy and freshness.

Italy. White fleshed stone fruit and crisp acidity with lively citrus, floral and mineral hints.

Reims, France. Aromatic richness, a powerful and complex palate showing a characteristic note of quince jelly.

Marlborough. Intense aromas of grapefruit pith and passionfruit with scented bell pepper.

Marlborough. Fresh herbal flavours layered over ripe tropical fruit and citrus.

Central Otago. The bouquet carries through to the palate and fills the month with rich toasted meringue elements.

Gisborne. Melon and white peach aromas with a hint of butterscotch and honey.

Martinborough. A rich, complex Chardonnay showing intense ripe stone fruit flavours underpinned by subtle oak and barrel fermentation characters.

Waipara. Soft and silky with dark fruits, dried spice and leather.

Central Otago. Flavours of Black Doris plums, blueberries and bramble-fruit.

Martinborough. Dark cherry and savoury flavours underpinned by silky tannins and subtle, refined oak.

Australia. Dark plum and toasty oak with medium bodied aromatic notes of pepper and spice.

Hawkes Bay. Supple tannins, crisp acidity, and a touch of toasty oak, combine on the palate to produce succulent, lingering, spicy finish.

New South Wales. Deep golden colour. Notes of citrus, peach, pear, nectarine and honey with attractive oak aromas combined with a slight touch of refreshing acidity gives this wine a beautifully balanced and lingering finish.

Australia. A multiple gold-medal winner; intense aromas of raisin, fig and spice with underlying florals, vanillin oak and a lingering finish.

Spirits 30ml – All served as doubles unless otherwise requested

Premium Spirits 30ml – All served as doubles unless otherwise requested

Liqueurs 30ml – All liqueurs and liqueur coffees served as doubles unless otherwise requested