function MM_swapImgRestore() { //v3.0 var i,x,a=document.MM_sr; for(i=0;a&&i0&&parent.frames.length) { d=parent.frames[n.substring(p+1)].document; n=n.substring(0,p);} if(!(x=d[n])&&d.all) x=d.all[n]; for (i=0;!x&&i<(a.length-2);i+=3) if ((x=MM_findObj(a[i]))!=null){document.MM_sr[j++]=x; if(!x.oSrc) x.oSrc=x.src; x.src=a[i+2];} } //-->
Our restaurant

Back to Menu Listing >

a la carte Dinner

To Start

Marinated Olives & Spiced Almonds

g 8
Toasted Garlic Baguette

  8
Sourdough, Dry Rock Extra Virgin Olive Oil & Balsamic 

  6
Sourdough, Homemade Dips, Dry Rock Extra Virgin Olive Oil & Balsamic

  8
Home Made Gluten Free Rolls, Homemade Dips, Dry Rock Extra Virgin Olive Oil & Balsamic

g 8

small plates (samples only these change regularly)

Angus Beef Skewers, Teriyaki Sauce g 9
Fried Squid Cakes, Aioli, Lemon g 9
Barbeque Pork Ribs g 9
Lamb Koftas, Mint Yoghurt g 9
Arancini, Herb Mayo g 9

freshly shucked oysters (subject to availability)

Served Natural with Soy, Ginger & Lemon
 
1/2 Dozen  
21
1 Dozen  
42
1 Dozen & a 375ml bottle of Laurent Perrier Brut NV  
90

Entrees

Hot & Cold Smoked Salmon,
sultana & anise puree, pickled cucumber & leek, shiitak,
fried tofu, & vanilla dressing

 

17

Pressed Pork & Rabbit Terrine,
Apple & blackberry chutney, crostini, salad leaves,
tarragon mayonnaise

  16
Salt & Pepper Squid,
Squid cake, carrot & daikon salad, dehydrated kale,
sweet & sour carrot sauce

g 16
Venison Carpaccio & Braised Venison Croquettes,
Horseradish mayonnaise, spiced almonds, gin beets, radish

n 17
Beetroot Tartlet,
Caramelised onion, rocket, goats cheese, black olive tapenade
v

15

Soup of the Day,
bread roll, herb butter

v 15

Main courses

Pan Fried Fish of the Day,
tomato, mussels & fennel, harricot beans, broccolini, rouille

g 36
Prime Angus Beef Fillet & Veal Sweetbread,
pumpking & potato gratin, spinach, truffled beetroot, onion puree, jus

g 38
Roasted Lamb Rump & Panko Crumbed Braised Shoulder,
roasted kumara, parsnip puree, savoy cabbage, green beans, olive & rosemary jus
  37

Twice Cooked Free Range Pork Belly,
swede, roasted broccoli, cannelini beans, sweet & sour prunes, apple sauce & crackling

g 36

Miso Salmon,
fried egg noodle, bok choi, shiitake, chilli, fried carrot, edamame, coriander

  37
Pumpkin & Feta Fondant,
portabello mushroom, sweet & sour prune, spinach, roasted & pureed pumpkin, roasted onion

v,g 29

Sides

Honey Roasted Yams 

g 8
Vegetables with Pesto Oil

n,g,v 7
Chips with Tomato & Aioli

g 7
Wedges with Sour Cream

  7
Broccolini, Miso Dressing g

7

Mixed Salad g 6

Desserts

Dark chocolate cremeaux, macadamia sponge, dried pineapple, cocoa sorbet, pineapple puree

v,n 16
Earl Grey Creme Brulee, White Chocolate Granola

v,g 16
Rhubarb Crumble,
apple & cinnamon custard, rhubarb ripple ice cream

v 16
Almond & Blackcurrant Battenburg Cake,
amaretto cream, apricot sorbet, granola
v,n 16

Selection of Sorbets,
pineapple & mint salad, pineapple crisps

v,g 15
Cheese Selection,
Rice Wafers, Oat Cakes, Apple, Chutney

v 24

Dessert Wines

GL

BTL

Fromm, Late Harvest Gewurztraminer, Marlborough   55
Paul Jaboulet, Muscat Beaumes de Venise, Rhone, France 11 50
Alpha Domus, Late Harvest Semillon, Hawkes Bay 9 40


Please note that the menu may change without notice.
The menu items labeled v are dishes suitable for vegetarians, menu items labeled n are dishes containing nuts. The menu items labeled g are dishes suitable for Coeliacs. Some dishes not stated g may have elements removed that contain gluten on request, please ask for details. Please advise one of our staff members if you have any other dietary requirements or allergies.

 




 





612 Marine Dr, Days Bay
Phone us: 04 562 8882
Fax us: 04 562 8583
email us at: info@cobar.co.nz

find us on facebook

 

We Would Like to Thank...

Local Eastbourne fisherman Martin Hansen catches almost 100% of the fish served here. Martin fishes daily off the Pencarrow Coast and in the Cook Strait providing us with a variety of species a lot of which is line caught. Martin also sells his catch at Whiorau Reserve in Lowry Bay on Saturday mornings.

Where possible we try to use produce from this region, with most of our Prime Angus Beef coming from the Levin Area and our Lamb coming from Horowhenua. Our Salmon comes from just across the strait in the Marlborough Sounds, our Oysters come across from Blenheim and the Crab we use comes down from Waikanae.

We use Ripe’s wonderful Fair and Ethical Coffee.

Since we have had the restaurant we have cut down the rubbish being sent to landfill by nearly 75 % We have done this by recycling all Glass, Plastic, Cardboard as well as the vegetables and coffee mentioned earlier. We have also cut the use of harsh chemicals in the restaurant and now use environmentally friendly cleaning products made from Citrus, Pine and Salt solutions.

We would also like to thank our friends and family who provide us with their seasonal glut of organic “Eastbourne” fruit that many of our sorbets and chutneys are made from.