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Menu

menu

To Start
Marinated Olives & Spiced Almonds

 g 6
Toasted Garlic Baguette

   6
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
     

Entree
Seared Kingfish, New Potato & Artichoike Salad, Tomato, Salmon Caviar

 g
16
Prawn Cocktail, Sesame Prawn Toast, Prawn Mousse   15
Ham Hock Terrine, Pork Bon Bon, Avocado, Crackling, Olive, Ice Berg, Tarragon Mayonnaise

   15
Smoked Duck Breast, Duck Spring Roll, Hoisin, Carrot, Daikon, Coriander, Puffed Quinoa

   16
Hot & Cold Smoked Marlborough Salmon, Tabouleh, Pickled & Pureed Beetroot, Red Pepper & Chive Jelly, Horseradish Croutons

   15
Tomato & Mozzarella Arancini, Tomato & Basil Salad, Pickled Carrot, Basil Oil v,g 15

SERVED AT lUNCH TIME ONLY FROM 12PM TO 3PM
Cobar Fish Pie, New Potatoes, Green Beans, Salad g
26
Red Chicken Curry, Toasted Peanuts, Mint, Coriander, Braised Jasmine Rice

 g,v
25
Homemade Sausages, Mashed Potato, Spinach, Roasted Button Onions, Red Wine Jus

 g
25
Conchciglie with Shaved Almonds, Rocket, Brocolli,
Blue Cheese Cream & Kapiti Pomaro		 v
22
 

MainS SERVED LUNCH & DINNER
Fish of the Day, Onion Bhaji, Cauliflower & Coconut Puree, Sauteed Courgette, Coriander, Madras Spiced Sauce

 g 30
Prime Angus Beef Fillet & Slow Cooked Intercostal,
Horseradish Crushed New Potato, Mushroom Puree, Warm Broad Bean & Tomato Salad, Jus

 g 33
Twice Cooked Free Range Pork Belly, Kumara & Miso Puree,
Bok Choi, Crispy Shallots, Red Pepper & Spring Onion, Pork XO Sauce

 g 31
Roasted Lamb Rump & Panko Crumbed Braised Shoulder,
Aubergine Tomato & Basil Compote, Asparagus, Roasted Potato, Carrot Puree, Red Wine Jus

   32
Pan Fried Marlborough Salmon, Tomato Quinoa, Spinach, Beetroot & Herb Fritter, Remoulade, Citrus Dressing

 g 30
Feta & Basil Polenta, Asparagus, Roasted Beetroot, Slow Roasted Tomato & Hollandaise v,g 27

Sides
Salad 

g 5
Vegetables with Pesto Oil

 n,g 6
Chips with Tomato & Aioli

 g 6
Wedges with Sour Cream

 g 6
Roasted Mushroom, Chili Butter g 8
Asparagus with Truffle Dressing & Kapiti Pomaro g 8

Desserts
Dark Chocolate & Marmalade Tart, "Jaffa" Ice Cream, Caramelised Orange

 v 16
Strawberries, Strawbery Coulis, Vanilla Panna Cotta, Honeycomb, Mint, Strawberry Sorbet

 g 15
Lemon Posset, Madiera Cake, Lemon Syrup, Rasberry Sorbet v 15
Pineapple, Crushed Meringue, Dark Chocolate, Passionfruit Caramel, Vanilla Ice Cream

 v,g 15
Selection of Sorbets, Tropical Fruit Salad

 v,g 15
Kapiti Tuteremoana Cheddar, Kahurangi Blue &
Ramara Wash Rind, Crackers, Grapes, Chutney

 v 18

Dessert Wines

GL

BTL
Pegasus Bay 'Finale' Noble Semillon, Waipara 12 58
Wooing Tree "Tickled Pink" Pinot Noir, Central Otago 10.5 47
Ata Rangi, "Kahu" Botrytis Riesling, Martinborough 10 45
Muscat Beaumes De Venise, Paul Jaboulet Aine, Tain L’Hermitage France

 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.
 




 

 


Summer Hours (November - March)
Lunch 12 - 3 Monday - Sunday
Dinner 6 - 9 Monday - Sunday

Winter Hours (April - October)
Lunch 12 - 3 Wednesday - Sunday
Dinner 6 - 9 Tuesday - Sunday
The restaurant will be closed between 3:00 and 5:30



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

We Would Like to Thank...

Local Eastbourne fishermen Martin Hansen and Dan Dellebarca catch almost 100% of the fish served here. Martin and Dan fish 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 and Dan also sell their catch at Whiorau Reserve in Lowry Bay on Saturday mornings.

We have also been working with Scott Makin a local gardener. Scott has been growing organic baby salad leaves and micro greens such as the Bulls Blood Beet, Golden Silverbeet and Pea Tendrils specifically for us from the gardens and green houses in Lowry Bay. Scott supplies us with these still growing so that we can cut them fresh as we need them. We are working closely with Scott who is seeding a variety of interesting and hard to source vegetables that we will be using in the restaurant fresh straight from the garden.

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 Coffee Supreme’s wonderful Fair Trade Organic Coffee, but once you’ve had your fix we keep the Coffee grounds for Scotts worms! Scott feeds the grounds to his worms to help produce the “worm wee” used to fertilise the produce he supplies us. We also keep our vegetable scraps that Scott then composts along with extra coffee grounds to use on the vegetable gardens.

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.