Summer Menu at the Vineyard Kitchen

We’ve begun serving our brand new summer menu at the Saint Clair Vineyard Kitchen, with a range of dishes set to delight alongside some award-winning wines this summer.

We’ll be open every day of the summer holidays, bar Christmas Day and Boxing Day, and we look forward to seeing you in the coming months.

So, without further ado, the menu:

To Start and to Share

Platter of Bread and Dip
Fresh bread with local Marlborough Two Short Dogs dipping olive oil and homemade dip. GF/DF option – $12

Out of the Marlborough Sounds
A shared plate of some of the finest product of the Marlborough Sounds, consisting of home cured smoked salmon, paua and half shell green lipped mussels, accompanied with local Lusatori olive oil and fresh bread. GF/DF option – $34

From the land
A shared plate of cured meats comprised of local salami, chorizo sausage and our own smoked beef accompanied with olives, fresh breads and dips. GF/DF option – $28

The Main Event

Inspiration from the Garden
Our chef’s own celebration of the locally grown vegetables currently in season. Ask your waiter for today’s inspiration GF/DF option – $21.50

Grilled Ribeye Beef
Grilled Ribeye steak (300gm) cooked to your liking with watercress and asparagus salad, fondant potato topped with ripened tomato and smoked herb butter. GF/DF option – $42

Chimichurri Chicken
Waitoa New Zealand free range chicken breast smothered with a zesty Chimichurri marinade over a salad of wild rice, root vegetables and baby spinach GF/DF – $30

Sticky Pork
Sticky pork belly glazed with honey on a bed of pearl barley and Asian greens DF – $26.50 (pictured)

Pan Seared Market Fish
Today’s fresh fish served over apple and fennel salad with lemon saffron crushed potatoes on a champagne vinaigrette GF/DF – $27.50

Oven Roasted Lamb
New Zealand lamb rump oven roasted with ancient grains served over a salad of tomatoes, cucumber and smoked goats cheese, finished with caper dressing GF – $29

Celebration of Marlborough
Made to share amongst two; A celebration of Marlborough with all produce sourced locally. Homemade salmon gravlax, Marlborough mussels, Premium Game salami, homemade paté, local olives, homemade dip, Garlic Noir and fresh local bread GF option  $55


Top of the South Cheese Board
Hand selected cheese sourced from the top of the South Island of New Zealand (Kaikoura to Marlborough and Nelson), crackers and fresh bread GF option – for one: $20; for two: $40

Gluten Free Lemon Friand
Served with warm lemon syrup, curd and blueberries GF – $12.50

Rosemary and Honey Panna Cotta Créme
Served with pinot noir glazed rhubarb GF – $12

Strawberry Mousse Cake
Soft chocolate sponge cake topped with decadent strawberry mousse and fluffy meringue – $14.50

Mojito Cheese Cake
A zesty and refreshing blend of white rum, lime and mint – $14

Trio of Sorbet
Three Saint Clair award winning wines served as a refreshing sorbet GF/DF  – $13.50