The Hoi Polloi Bar & Bistro Menu

Sourdough toast, served with butter and a selection of spreads. GFA, DFA, V

Peter Timbs pork sausage, smoked bacon, homemade hash brown, grilled tomato, sourdough toast, and eggs your way.

Two free-range eggs cooked to your liking, sourdough toast, and tomato. GFA, DFA

Creamy mushroom, spinach, sourdough toast and Romesco sauce, topped with poached eggs. GFA, V

Poached eggs served on toasted English muffin with wilted spinach and smoked bacon topped with Hollandaise sauce. GFA

Poached eggs served on toasted English muffin with wilted spinach topped with Hollandaise sauce. GFA

Poached eggs served on toasted English muffin with wilted spinach and smoked salmon topped with Hollandaise sauce. GFA

Honey-toasted seeds, nuts and oats, yogurt, compote, seasonal fresh fruits, and a choice of milk. GFA

Seasonal fruits, compote, whipped mascarpone, and maple syrup.

Sourdough toast, tomato relish. GFA, DFA, VA

Rich, velvety mousse topped with Whittaker’s Peanut Slab shards and dark chocolate crumbs, served with raspberry sorbet. GF

A crustless Basque-style cheesecake with a silky texture and burnt top, served with strawberry compote. GF

Light sponge soaked in a three-milk blend with crushed pineapple and whipped cream. GF

Delicate crêpes served with tangy lemon curd, Suzette butter and poached citrus slices. GF

Vanilla bean ice cream ‘drowned’ in a double shot of hot espresso, served with a crisp biscotti. GF

Brûleé-topped cheesecake, with miso-caramel sauce & seasonal fruit compote. GF. Crafted by Chef Kalpesh Chavan, The Hoi Polloi, Christchurch

Lemon curd, Suzette butter, poached citrus slices. GFA. Crafted by Chef Maree Connolly, Quench Restaurant & Bar, Blenheim

Our take on this Italian classic. Coffee liqueur-soaked lady fingers, creamy mascarpone filling & cocoa dusted top.

Rich & creamy chocolate mousse topped with peanut chocolate pieces, & raspberry sorbet on chocolate crumbs. GFA. Crafted by Chef Paul Limacher, The Angus, Lower Hutt

Choose from berry, chocolate or caramel sauce.

Our ‘Hero’ entrée dish features a home-cured & smoked fillet of prime salmon, sourced from the pristine waters of Akaroa Harbour. This delicate fillet is carefully marinated & gently smoked, then oven-glazed to medium-rare & served on a bed of pickled cucumber strands, wakame & kombu seaweed leaves, with a yuzu & lemon mayonnaise. An absolutely delicious combination. DF, GF. Crafted by Chef Paul Limacher, The Angus, Lower Hutt

These succulent olives have been marinated with rosemary, chili, lemon & Canterbury’s best extra virgin olive oil, served warm to accentuate the intense flavour. DF, GF, V, VE

A selection of hand-crafted breads served with Canterbury’s finest extra virgin olive oil, our home-blend nuts & spices dukkha & delicious hummus. GFO, V, VE, DF

Buttermilk marinated chicken thigh, Crispy fried, beautifully moist with mustard mayo, chili oil. GF

Daily creation made from the pick of the fresh crop from the market, served with grilled hand-crafted sourdough. GFO, DF, VE, V

This delicious & delicate combination is served with sweet cornichons, homemade sesame Lavosh crackers, onion jam. GF, DF, VE

Served with a Romesco tomato sauce, pomegranate, & fresh micro herbs & a drizzle of leek olive oil. GF, DF, VE

Noori brown butter sauce, toasted pine nuts & Parmigiano Reggiano. V

Home-cured and smoked salmon from Akaroa Harbour, oven-glazed to medium rare. Served with pickled cucumber, wakame, yuzu mayonnaise and toasted sesame. GF, DF

Slow-braised beef short rib with sweet caramelised onion and melted Gruyère, inspired by the French classic. GF

Golden fried chicken coated in aged pecorino and cracked black pepper, served with a zesty lemon aioli. GF

Hand-rolled golden pastry filled with tender spiced lamb and aromatic herbs, served with cool tzatziki.

Lightly fried pea and spinach croquettes infused with fresh garden herbs, finished with a spiced harissa sauce. V

Hand-crafted toasted focaccia served with marinated olives and roasted pepper salsa. V

A daily creation from the freshest market produce, served with grilled sourdough and whipped butter. V

Our ‘Hero’ main course dish features Lumina South Canterbury Merino Lamb Rump. This flavoursome cut is left with its cap on to enhance its richness & is best cooked to medium for optimal tenderness & succulence, though personal preference is always accommodated. The rump is coated with a crust of pistachio nuts, panko breadcrumbs, garlic, parsley & olive oil, then rested after cooking before being carved & served on a cumin & parmesan-spiced potato purée, accompanied by a rich pan jus reduction & fresh seasonal vegetables. GF. Crafted by Chef Maree Connolly, Quench Restaurant & Bar, Blenheim.

Raised on the grassy slopes of South Canterbury, grilled to your preference, served with your choice of mashed potatoes or fries & either a mixed salad or steamed vegetables, plus your preferred sauce. Add two fried, free-range eggs. GF, DF

Beautifully tender with crispy crackling served on a creamy kūmara puree, braised red cabbage, seasonal vegetables & spiced apple sauce with pan gravy. GF

Moist & tender chicken breast marinated with fresh herbs & lemon, accompanied by mashed potatoes, market vegetables topped with Parmesan crumbs & a sage-scented masala sauce. GFA, DFA

Catch of the day, according to Chef’s choice, a member of our service team will explain the details and components of today’s creation. GFA, DFA

Served with hummus, chickpea & spinach salad & fresh mint. GF, DF, VE

Noori brown butter sauce, toasted pine nuts & Parmigiano Reggiano. V

Hand-crafted bun, crispy lettuce, tomato, caramelised onion, pickles, cheese & aioli. Choose from succulent beef pattie or crispy fried chicken. GFA, DFA

Peter Timbs pork & herb sausages, creamy mashed potatoes, buttered peas, caramelised onion gravy. GF

Premium lamb rump with a pistachio-panko herb crust, served over cumin and parmesan potato purée, seasonal vegetables and rich pan jus. GFA

Grass-fed beef grilled to your preference, served with creamy potato purée, seasonal greens, red wine jus and Béarnaise butter. GF

Raised on the grassy slopes of South Canterbury and grilled to your preference. Served with golden fries, a crisp seasonal garden salad and our signature red wine jus. GF

Tender chicken thigh in a white wine velouté with smoky bacon lardons, mushrooms and glazed shallots over creamy mashed potatoes.

Slow-roasted rolled pork belly served with miso pumpkin purée, wilted Asian greens and glossy hoisin jus. GF, DF

Peter Timbs pork & herb sausages, creamy mashed potatoes, buttered peas, caramelised onion gravy. GF

Brioche bun, crispy lettuce, tomato, caramelised onion, pickles, cheese & aioli. Choose from: Succulent beef patty or crispy fried chicken.

The day’s freshest catch served over a creamy leek and pea risotto with seasonal garden greens. GF, DFA

Stuffed pasta in a fragrant sage and saffron butter sauce, finished with citrus zest, roasted pine nuts and parmesan. V

Turmeric and lemon roasted cauliflower with creamy white beans, zesty red pepper salsa and toasted seeds. VE, GF

GF

GF, DF

GF

GF, DF

GF, DF

GF

GF, DF, VE

GF

GF

GF

Choose from berry, chocolate or caramel sauce.

Golden pastry filled with rich beef mince and melted cheese, served with creamy mashed potatoes, buttered peas, and house gravy

Tender, fall-off-the-bone beef ribs with rich jus, served on creamy mash with steamed seasonal greens (gf)

Pork, herb & leek sausages, creamy mashed potatoes, seasonal vegetables, and caramelised onion gravy (gf)

Buttermilk fried chicken, golden fries, garden salad, and house gravy (gf)