Open Mon - Sat from 6pm
Bookings are essential to avoid disappointment.
One account per table please. Lunches by arrangement

www.heritagefoods.co.nz

Classical Gas. It's Hot! Hot! Hot!
This dynamic restaurant may have won countless awards: Corbans, Monteiths, Junior World Chef, NZ Beef and Lamb-Gold Plaque etc., but the kitchen pugilists down on Worcester Boulevard are NOT about to rest on their laurels.
  
Arrive early and work up an appetite with a martini or a glass of Deutz and a relaxing game of petanque in the well established garden before being seated in one of the colourful dining rooms. Then try their gold medal green lipped mussel dish steamed in Stella Artois, glazed under gruyere and speck bacon with swiss chard salad-succulent and multi-layered in flavour - perfect with a glass of Stella.

Peruse the extensive beverage list whilst choosing your main, perhaps the house specialty of slow roasted pork belly sliced over white bean mash and pickled roast courgette's with tomato relish, crackling, smoked pepper sauce and brassica leaves with Hoegaarden white beer. Or sip a glass of Danny Schuster's excellent pinot noir to match the grilled breast of Cherry Valley duck carved medium rare over slow roasted artichokes with green beans, spiced leg confit tart, rocket, and dark cherry jus. Magnificent.
  
This upbeat bistro has paper on the table and cutting edge New Zealand cuisine on the plates. A great place to impress visitors, dinner for two, or for group bookings they offer a table d'hote menu (think mid-winter Xmas do!)
  
The waiters are professional, dexterous and fun as they weave through the busy dining room with a flaming pan of crepes suzette steeped in Mandarine Napoleon.
  
Finish with a good Illy coffee, and perhaps another taste of the Mandarine Napoleon Brandy and reflect on a superb dining experience.
Kate Kennedy

Reviews

The 2002 Tegal Good Food Awards in Association with Eating Out Magazine.
Canterbury: Runner Up - Cook 'n' with Gas, Christchurch

Cook 'n' with Gas
Contemporary
At last visit there were none of the pitfalls of a previous visit with sloppy staff. In fact our recent meals here have been very impressive, so much so it's runner-up as Canterbury's best restaurant.
The old renovated house is broken into different dining areas with quite a funky decor. There's also an outdoor courtyard with petanque and in summer they light up the outdoor barbie.
As for the food, if your into mussels try their mussels steamed in beer and glazed under gruyere and speck with a Swiss chared salad.
Other offerings include slow roasted pork belly over a mustard new potato salad, on turkey cannelloni. The food here is hearty and tasty. Take $100.

North & South Magazine - March 2003
Feeling Groovy
Elvis was in Christchurch the night we chose to visit Cook 'n' with Gas. The King was riding a unicycle and was wrestling a women in a red dress, who looked suspiciously like Norma Jean. Strolling through the crowd in the packed Arts Centre courtyard i couldn't help but notice Elvis had abandoned his penchant for blue suede shoes. He was now wearing jazzy little leopard skin slippers, the same type my aged uncle wore. He also looked a lot slimmer than the last time he was in public. Perhaps he had shaken his addiction for deep fried peanut butter sandwiches and found health food.

he certainly looked fit as he juggled five firebrands between Marilyn and himself. The only person that looked out of place was the poor chap who had Marilyn perched on his bare shoulders.

I could have borrowed one of Elvis' burning brands to re ignite the gas flare outside Cook 'n' with Gas, but a waiter beat me to it with a flourish of his primus blowtorch. This cosy slightly kooky, bistro in a villa with warm wooden floors and a petanque garden is located just across the street from the Arts Centre, and once belonged to the principle of Christchurch Boys' High.

Cook 'n' with Gas came highly recommended by my friend Tara. Ample prizes and certificates of excellence festooning the walls, along with funky artwork and trendy old beer prints, backed up this recommendation. I felt quite at home as the waiter showed us to our butcher-paper-covered table.

The menu had a confessional note to it: "Good food takes a little time to prepare. Please advise your waiter if you are in a hurry". We weren't in a hurry, but we were darned hungry, what with a juggling Elvis, and a long drive from the glaciers i was truly famished. We were the last table to arrive and the dishes wafting past our noses looked great.

Tara wanted pork..."The crackling, the apple sauce, mmm..."but john, her partner told her she could have pork any night of the week so she chose turkey breast wrapped in Parma Ham. John could have steak any night of the week also, but that didn't stop him choosing the double steak dish of medium rare fillet and porterhouse served on a bed of caramilised onions.

I'd spent the best part of the week stomping around the West Coasts Glaciers and had been eating hearty food to assist that physical work, so a light fish dish was for me. There wasn't a great choice - only one fish and one vegetarian dish on the short, well chosen but rather meaty menu- but seared salmon on a polenta covered potato croquette and vegetables sounded just fine.

I mentioned the fact that we were in a bit of a hurry to our friendly waiter (the tantalising views of food going past our noses, the appreciative noises from the adjoining tables, and the great little menu made us extra ravenous). He advised the mains would be a while, but he could immediately provide a selection of breads, and some entrees to keep the wolf from the table. tara chose tiger Prawns on vermicelli ($19.50), John the carnivore chose barbequed sugar-cured venison on eggplant and a red onion tart, ($18) and I couldn't go past the roast duck and beetroot soup served with fresh coriander ($12.50). A bottle of refreshing Pegasus bay Sauvignon Semillon ($38) was ordered ( a favourite, this Waipara Vineyard has the blend of grapes down to a fine art) and we soon tucked into our well presented entrees.

The tiger prawns were large and succulent and Tara could afford to give John and me one each and still enjoy half a dozen herself. John's venison was tender and cooked to perfection. When pushed he said it may have been a tad salty, but he never has salt so we dismissed that as a fad. My soup was "bloody gorgeous, a rich red masterpiece hand poured at the table and a flavour delight.

There was a goodly wait for the mains so we went back to the excellent Canterbury-dominant wine list and each ordered a glass of the delicious Babich Pinot Gris. The waiters did that thing that good waiters do...the mystery move. Water appeared magically, appropriate cutlery appeared and disappeared, and wine glasses were filled to the correct level, without obsequious interruption.

Finally our mains were presented and they well justified the wait. tara's turkey fillet ($27.50) was so good she didn't want to share it. Johns portion of sirloin and fillet ($29) was cooked ever so slightly rarer than medium, but that didn't faze him. The meat was of such quality my toothless uncle could have enjoyed it. My salmon ($27.50) was delicious: seared to hold the juices and full of flavour, especially the delicious texture of the polenta-dusted croquette. Topped with snow peas and assorted veggies this dish nearly stopped me in my tracks.

There was enough room for just for a shared dessert, Choc Lovers delight, $10.50. A trio of chocolate dainties it was the perfect short sweet ending to a meal which had featured excellent food, professionally presented in a pleasurably loose and groovy environment. We paid our bill for $220, said fairwell to the stuffed beer drinking Himalayan that over the bar and headed out into a warm canterbury night. By now, Elvis and Maralyn had cycled off home and I felt it was high time to do the same, feeling totally replete and happy.
Gareth Eyres

VIP Magazine - Summer 2003
Interview - Bruce Griffiths- Restaurateur, Cook 'n' with Gas
Enthusiastic, energetic, dedicated, talented and a great sense of humour sums up Bruce Griffiths. Bruce has been involved with the hospitality industry for 25 years (although I must say to look at him he must have started at about age 5! ed.) He trained as a chef at he Hyatt in Queenstown, then on to London. Back in New Zealand he worked at 'The Sign of the Takahe' for five years before taking the plunge and buying his restaurant, Cook 'n' with Gas in 1999.

What changes have you observed in Christchurch cuisine over the past five years?

Over the past five years the food scene in Christchurch has become more cosmopolitan. Canterbury is the 'food basket' for the South Island of New Zealand and I favour a provincial style that changes with the seasons.

What do you see as the difference between Christchurch food style and the rest of the country?

Christchurch tends to be more seasonal. We make the most of what is available in season. This means a frequent change of menu, which I think is a huge advantage as we are able to provide the best of seasonal produce, served in our own style.

The life of a restaurateur is a very busy one. How do you like to spend your leisure time?

I spend it with my family. Max is 8 years old and Isabella is 5 years old and they keep me on my toes, particularly since we bought a puppy. Kate is my partner in life and love. We are both kept busy running the restaurant and the family. On days off we often have an early dinner with the kids, perhaps do some gardening or watch a video.

What do you have to say about your staff?

"They're a bunch of pirates really - refugees from fine dining"! (A huge grin accompanied this statement). The staff is top line - professional, honest with a high integrity towards their professionalism. Most of the staff members have been with us on average two to three years. Head chef, Scott Baker is naturally talented, passionate and keeps seeking ways to add to his knowledge. His ambition is to be a legend chef! Paul Hawker our restaurant manager spent 8 years with the Waitakere Licensing Trust- a restaurant man from way back. He's a real professional.

Do you have a dream?

my dream was one of independence and I think I have achieved that when we bought Cook 'n' with Gas. I was a career chef and now I am a career restaurateur. I think the other part of my dream is a good life with Kate and the kids and to continue growing the business. This is my passion.

What do you consider special regarding your restaurant?

The people. Both the staff and the customers are great! We have our own special way of dining with a warm, welcoming atmosphere and people recognise this and want to return. Also the boutique beers. We specialise in imported beer, which tend to take the place of an aperitif - you know - were almost to the point where we've swapped the white bubbles for the brown bubbles. The ladies who usually don't tend to drink beer are fans of the boutique beers - particularly something like the Peach Beer.

Kalamata Olives- $4.50

Fresh Breads with Virgin Olive Oil, Aged Balsamic, & Herb Butter. $6.50

Heritage Garden Barbeque Buffet Lunch

Breads
Gaspacho Soup

xxxxx

Gourmet Baby Sausages
Rosemary Grilled lamb Loin Chops
Chili Turkey Kebabs
Sirloin of Beef with Gremolata
New Potato Salad
Tomato and Cucumber Salad
Mixed Garden Salad
Mixed Vegetable Grill and Aioli

xxxxx$35.00 per head

Summer pudding with fresh berries and vanilla Ice-cream

With pudding $40.00 per head
One account per table please.

APÉRITIFS AND PRE-DINNER DRINKS

Beverages meant to whet the appetite for more. Cocktail Maison $8.00 The Gas Tamer: Rosé wine, Peach Schnapps and zest of orange Kyrr $8.00 The classic French bistro aperitif. Using double cassis, decadent but a worthwhile experience. Pastis Ricard $7.00 The quintessential aniseed drink from Provence - drink it and improve your petanque game. Campari $7.00 A bitter aperitif with citrus and herb flavours, from Milano. Try it with soda, tonic or just on the rocks with a slice of orange or juice. Tio Pepe Fino Muy Seco Sherry Served chilled and Dry $6.50 Martini $12.00 Bombay Sapphire Gin or Finlandia Vodka Captain Cook Martini $12.00 Gin, Cherry & Orange Juice Cosmopolitan $12.00 Cointreau, Vodka, Cranberry & Lime

PREMIUM HOUSE SPIRITS

Special Shots - try a selection on a shot board for your group each shot $7.00 St Rémy Brandy, Bombay Sapphire Gin, Bacardi, Bacardi Black, Dewars Scotch Whisky, Finlandia Vodka, Archers Peach Schnapps, Pepe Lopez Gold Tequila, Maker's Mark Bourbon, double $8.00 with or without mixers

MINERAL WATER & NON-ALCOHOLIC BEVERAGES

San Pellegrino Still Water (Panna - Italy) 500ml $6.50 Pyramid Mineral Water 330ml $4.50 Sparkling mineral water from Pyramid Valley, North Canterbury. Clausthaler Malt Beverage $7.00 German Non - Alcoholic Beer Soft Drinks $4.00 Lemonade, Coke, Diet Coke, Soda, Lime, Raspberry, Ginger Ale L&P $4.00 Classic Lemon and Paeroa, North Island, New Zealand speciality. Mac's Ginger Beer $5.50 South Island, New Zealand

FRESH JUICE

Orange, Tomato, Cranberry, Apple, Pineapple $4.50

NEW ZEALAND BOUTIQUE BEERS

House Spirits Captain James Cook The Father of New Zealand Brewing "... brewing Beer which we at first made with a decoction of the leaves of the spruce tree mixed with Inspissated juce of Wort and mellasses but finding that the decoction of Spruce alone made the beer to astringent we mixed with it an equal quantity of the Tea plant which partly distroyed the Astringentcy of the other and made the Beer exceeding Palatable and esteemed by every one on board." As written by Captain James Cook, Dusky Sound, 1773. `Captain Cooks' Spruce Beer Rimu & Manuka 4.5% Alc Dusky Sound 330ml $5.00 Stella Artois 5.2% New Zealand 330ml $6.00 Limburg Witbier 5% Hastings 330ml $6.50 Mac's Beers Nelson 330ml $5.50 Monteith's Beers Westport 330ml $5.50 Emersons Wheat Beer 4.8% Dunedin 500ml $9.50 Emersons India Pale Ale 1812 5% Dunedin 500ml $9.50 Wanaka Tall Black 5.2% Central Otago 330ml $6.50 Wanaka Brewski 4.8% Central Otago 330ml $6.00 Speight's Craft Range Dunedin 330ml $5.50 Harringtons Belgium Tempest 8% Christchurch 330ml $6.50 Harringtons Big John Special Reserve 6.5% Christchurch 330ml $8.50 Harringtons Best Bitter 5% Christchurch 330ml $5.50 Harringtons Stout 5% Christchurch 330ml $5.50 Green Fern Organic Lager 5% Westport 330ml $6.50 Good Bastards Lager 4% Westport 330ml $5.50 Good Bastards Dark Ale 4% Westport 330ml $5.50 Steinlager 5% Auckland 750ml $13.00

NEW ZEALAND VILLAGE BEERS

Emersons DBA 500ml $9.50 Emersons Mavis Gold $9.50 Brightstone Cider $9.50

BEERS INTERNATIONAL

Stella Artois 5.2% Belgium 660ml $12.00 Corona 5% Mexico 330ml $8.00 Heineken 5% Holland 650ml $12.00 Beck's 5% Germany 330ml $8.00 Pilsner Urquell 4.4% Czech Republic 375ml $8.00 Nastro Azzurro Lager 5.2% Italy 375ml $8.00 Peroni Lager Malt 6.6% Italy 375ml $9.00 Raderberger Pilsner 4.8% Germany 330ml $8.50 Newcastle Brown Ale 4.7% England 330ml $8.00 Crown Lager 4.9% Australia 375ml $7.50 Guinness 4.2% Dublin 330ml $7.50 Grolsch 5% Netherlands 475ml $9.00 Cascade Lager 5.2% Tasmania 375ml $7.50 Bulmers Cider (Irish Red) 4.6% Ireland 330ml $7.50 Clausthaler (Alcohol Free) Germany 330ml $7.00

INTERNATIONAL VILLAGE BEERS

Sexy Pils $9.50 De Koninck $9.50 Brugs $9.50 Fruit Lambics $9.50

IMPORTED BELGIAN BEERS

Duvel Top Fermented Strong Beer 8.5% 330ml $13.00 Hopped with styrian and saaz (as a Pilsner) with an elaborate sequence of warm and cold fermentation for 4 months. Very fragrant with flavours of orange zest, pear brandy, green apples and a light, smooth dryness. Blanche de Hoegaarden 5% 330ml $8.50, 750ml $15.00 A non - filtered refreshing wheat beer with a full-bodied and smooth aroma with coriander and curacao. Hoegaarden Fruit Defendu 8.8% 330ml $9.00 The dark red colour indicates the secret of this rich, complex beer, brewed with dark malts. It is earthy, vanilla - like and chocolatey with hints of apricots, coffee and almond. It is voluptuous and seductive. Hoegaarden Grand Cru 8.7% 330ml $9.00 A full malt beer using the same spice as the white beer. Chimay Bleu Trappist Ale 9% 330ml $13.00 Redcurrant fruit and hops aromas, fruity palate, lingering fruit and sherry notes in the finish. Very spicy and will gain port - like notes after around 5 years. Beyond 8 or 9 years these begin to dry. Bottle - conditioned. Orval Trappist Ale 6.2% 330ml $11.00 Meaning "the valley of gold". Intense, dry amber strong ale using malt, dry hops and semi - wild yeast. Has a light, firm body with a fresh acid finish. Leffe Blonde 6.6% 330ml $9.00 Notre-Dame de Leffe is a Norberting abbey in Belgium. The blonde is a smooth, creamy refreshing ale. Leffe Brunne 6.5% 330ml $9.00 The darker version - full - bodied with a light, sweet finish. Leffe Radieuse 8.2% 330ml $10.00 Radieuse, meaning halo, is the biggest in flavour. The beer has a cherry - like fruitiness and portish texture and a faint, roasty cinnamon-tinged finish

LAMBIC BEERS FROM BRUSSELS

Natural Airborne Yeasts Fermentation Geuze Cantillon 5% 375ml $12.00 From the Anderlecht district of Brussels which is renowned for it's Museum de la Bière and traditional brews. This artisan beer is very dry, with lemon flavours. Framboise Belle Vue 5.2% 375ml $11.00 The brewery is based on the banks of the Zeen. The wild yeast of the valley imparts a perfumy, flowery, Chardonnay - like dryness and oak aging offers a touch of vanilla to balance the raspberry - jam sweetness of this fresh, delicate brew. Kriek Belle Vue 5.2% 375ml $11.00 The Zenne Valley inspired the landscapes of Brueghel but the Belle Vue Lambic Brewery in Molenbeck is on the urban edge of Brussels. Its kriek has an oaky, irony note as well as some blackcurrant-like fruitiness.

CELEBRATION WINE

All great moments in life can be associated with the magic of Champagne — births, christenings, weddings, sporting achievements. In all these instances the silver nectar brought sparkles to people's eyes and what better occasion than to rejoice here at Cook'n' with Gas with a glass from our selection ranging from Spanish Cava to the fruit - driven méthodes of New Zealand and the aristocratic Champagne.

Arcadia C.O.C (Lake Hayes) 1998 750ml $50.00 Soft and full - bodied, golden hue with beaded notes, aroma of ripe citrus and strawberry. Verde Méthode Traditionnelle (Hawke's Bay) 750ml $35.00 The zingy palate has a delicious balance and depth of citrus, honey and yeasty flavours, with a lingering creamy aftertaste. Lindauer Brut (Auckland) 200ml $8.00 New Zealand méthode traditionnelle with rich fruit flavours. Freixenet Cordon Negro (Penedes, Spain) 200ml $8.50 Very dry. Delicate yet lively with complex fruit flavours. Bollinger N.V. (France) 750ml $155.00 Rich, full and elegant Champagne. The purest expression of Bollinger style. Mumm Cordon Rouge NV (France) 375ml $65.00 This style has fresh, lively characteristics and fruity mouth - filling flavours. 750ml $130.00

SAUVIGNON BLANC

The French thought they had the monopoly on this grape from the acidulated sancerres to the grassy dry white Bordeaux blended with Sémillon. But mon dieu! Did they have a shock when New Zealand appeared on the international market with it's fragrant Marlborough Sauvignon Blanc. Yes, New Zealand is definitely the world capital of Sauvignon Blanc. Eat your hearts out, froggies, and vive la Nouvelle Zélande! Lake Hayes (Central Otago) $32.50 Intense tropical/passionfruit flavours, blackcurrant on the nose, fresh and vivacious. Pegasus Bay Sémillon/Sauvignon (Waipara) $48.00 Well - structured lemon and lime flavours with a passionfruit and gooseberry nose. Fiddler's Green (Waipara) $36.00 Finely scented with good depth of dry, tropical fruit. Wairau River (Marlborough) $38.00 Superbly elegant, with seamless stonefruit flavours. Astrolabe (Marlborough) $39.00 Medium - bodied with flavoursome gooseberry, full mineral flavours and a dry finish. Spy Valley (Marlborough) $30.00 Fragrant on the nose, lively passionfruit/lime characters. Matariki Reserve (Hawkes Bay) $45.00 Intense aromas of passionfruit with a soft, toasty richness. Borthwick (Wairarapa) $38.00 Passionfruit, nettle and gooseberry aromas, mouth - filling tropical fruit flavours.

CHARDONNAY

France's most celebrated white varietal and who can disagree after trying Montrachet; that is if you're ready to take a mortgage to purchase it! The styles are numerous, for example oak gives it a nice nutty vanilla touch, malolactic buttery notes. And yes, New Zealand is doing quite well thank you. Do try the Italian Pomino Benefizio, surprising with its mineral flavours.

Chard Farm Closeburn (Central Otago) $38.00 Full, fruity nose of white peach, nectarine and citrus. Rich, creamy, mealy flavour. Muddy Water (Waipara) $49.00 Delicious: full-bodied, hand-made, barrel-fermented with natural yeast. Oyster Bay (Marlborough) $35.00 Stonefruit flavours, subtle oak with creamy texture. Domaine Georges Michel Golden Mile (Marlborough) $40.00 Superb fine stonefruit flavours, soft French oak finish. Pencarrow of Palliser (Martinborough) $33.00 Classic Chardonnay peach, melon aromas, butterscotch, oatmeal, spicy vanillin oak characters. Kemblefield Winemaker's Signature (Hawke's Bay) $30.00 Abundant grapefruit and marmalade, balanced with a wholemeal biscuit character. Delegat's Reserve (Hawke's Bay) $42.00 Lively fruit aromas, subtle oak, ripe, peachy, stonefruit flavours with lively tropical/citrus flavours with lovely creamy texture. Millton Opou Organic (Gisborne) $45.00 Crisp oak overtones, well balanced acid with coconut and peach aromas. Frescobaldi Pomino Benefizio (Tuscany, Italy) $90.00 Barrel - fermented, exquisitely flavoured with dry oak finish and mineral flavours.

AROMATICS

From the spicy Gewürztraminer to the oily Pinot Grigio the schizophrenic Riesling. All these cyrano grapes have great noses. Well suited to match any spicy food.

Mt Difficulty Target Gully Riesling (Central Otago) $35.50 Citrus, floral, lemon and lime characters, with high residual sugar and a fleshy mid palate. Wairau River Riesling (Marlborough) $38.00 Dry flinty stonefruit flavours with sweet lime overtones. Babich Pinot Gris (Marlborough) $38.00 Spicy aroma, rich, luscious and full - bodied. Crisp, clean lime finish. Kemblefield Distinction Gewürztraminer (Hawke's Bay) $40.00 Intense lychee and rose petals with spicy Turkish delight. Schlumberger Pinot Gris Les Princes Abbes (Alsace, France) $55.00 Very elegant, well perfumed with slight smokiness, excellent fruit flavours.

DESSERT WINES

Sweet treats to have with dessert - or instead of. Wairau River Late Harvest Riesling (Marlborough) 375ml $51.00 Very stylish. Rich sweetness of classic apricot and marmalade botrytised fruit. Oyster Bay Botrytised Riesling (Marlborough) 375ml $55.00 Luscious. A classic Late Harvest Riesling with a great balance between ripe fruit and botrytis. Virtu Noble Sémillon (Hawke's Bay) 375ml $58.00 Virtu has been crafted in a traditional Sauternes style to create a concentrated, luscious wine with intense stonefruit flavours and integrated oak. Domaine De Coyeux Muscat De Beaumes de Venice (France) 375ml $45.00 Veritable tidal wave of aroma, flavours of stone fruit, coconut, amaretto.

FRUIT DRIVEN REDS

Pinot Noir, the hedonistic nectar. Flavours galore from berryfruit jams, cherries, plums to cigar box and mushroom. A silky velvety texture is the trademark of this grape. It can be made light and vibrant or more meaty and complex. Is New Zealand up there with the great, red Burgundies? To judge try the Pommard: the French call it an iron fist in a velvet glove and as Gamay goes, it would be a sad world without it. Chard Farm River Run Pinot Noir (Central Otago) $45.00 Complex berry and cherry aroma with spice, toasty oak and full flavour. Rippon Vineyard Gamay Rosé (Wanaka) $35.00 Well balanced, extraordinary aromas of strawberry, sweet with refreshing acid. Fiddler's Green Pinot Noir (Waipara) $68.00 Fragrant cherries balanced with a spicy savoury oak. Great depth of flavours and a well rounded finish. Morworth Estate Pinot Noir (Canterbury) $38.00 Ruby red in colour, exhibiting dried cranberry, cherry and an earthy, mushroom aroma. Spy Valley Pinot Noir (Marlborough) $50.00 Plummy, spicy, weighty fruit, with good tannin structure. Cloudy Bay Pinot Noir (Marlborough) $68.00 Exquisitely fragrant with fine tannins, layers of red fruits and savoury toasty oak. Alana Estate Pinot Noir (Martinborough) $71.00 Full raspberry and blackberry aroma with full soft fruit flavours and light tannin finish. Sylvain Fessy Beaujolais Villages (France) $41.00 Lighter style, lovely spiced strawberry and cherry bouquet. Borthwick Pinot Noir (Wairarapa) $50.00 Superb full cherry plum aroma. Well structured with silky fine tannins. Faiveley Pommard (Bourgogne, France) $140.00 Very aromatic red berries, mushrooms and herbs, firm palate with long drying tannins.

DRY REDS

These wines are all about structure: Cabernet Sauvignon for backbone, Cabernet Franc for fruit, Merlot for smoothness. Blended and hand-made by wine growers all over the world. They can be compared to architecture; solid and closed in their youth just like a bunker, they dmature and open up to show great spectrum as a renaissance edifice would do. So it all depends on what you likealow with all mod consto a villa with great character right up to the splendor of a French Chateau.

Pegasus Bay "Maestro" Merlot, Cabernet Sauvignong, Cabernet Franc (Waipara) $130.00 A Bordeaux blend with rich firm tannins and spicy cassis. Herzog Spirit of Marlborough Merlot-Cabernet Sauvignon $85.00 A Bordeaux blend with impressive texture, satiny tannins, aged in French oak. A stunning New Zealand wine. Montana Reserve Barrique-Matured Merlot (Marlborough) $35.00 Outstanding New Zealand Merlot, enhanced with oak. Church Road Reserve Merlot Cabernet (Hawke's Bay) $55.00 Earthly and full-bodied, lovely berry flavours with rich oak finish. Kemblefield Distinction Merlot (Hawke's Bay) $38.00 Ripe plum and berry fruits integrated with spicy vanilla oak. Matariki Quintology Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah and Malbec (Hawke's Bay) $65.00 One of Hawkes Bay's finest reds, full-bodied berry and violet flavours. Silky, soft tannins and a lingering ginish. Matariki Reserve Cabernet Sauvignon (Hawke's Bay) $72.00 Award winning wine. Powerful, ripe cassis and mint with a lovely structured finish. Kingston Cabernet Merlot (South Australia) $38.00 Warm and inviting blackcurrants with a hint of cedar spice tannins. Ashwood Grove Merlot (Swan Hill, Victoria) $30.00 Plum and mulberry fruit flavours with balanced French oak. Thorn-Clarke Sandpiper Cabernet Sauvignon (Barossa) $42.00 Juicy tannins of raspberries and blackcurrants and a silky, soft finish. Yalumba Barossa Cabernet Shiraz (Barossa, Australia) $35.00 A generous palate of berryfruit, rich and chocolatey with firm tannins. Chateau Gruaud Larose Grand Cru Classe St Julien (Bordeaux, France) $195.00 Outstanding Bordeaux red. Deep ruby colour with chocolate, cinnamon, mint, spice and violet aromas. Full tannins and flavour. Fiorile Italian Cabernet Merlot 1.5L (Italy) $40.00 Blackcurrant and plum flavours with gorgeous soft tannins to finish.

SPICY REDS

The French prefer them more subtle with flavours of the terroir. The Australians love the intensity of fruit and spice, Syrah/Shiraz being the perfect example. As for the Sangiovese of the Brunello, it is the perfect companion of great food and friends. Ashwood Grove Shiraz (Victoria, Australia) $30.00 Excellent value. Rich blackberry and pepper spice with a hint of mint. Richard Hamilton Synergy Shiraz (McLaren Vale, Australia) $38.00 Lifted plum fruit and herb character, with a dry, rich, soft finish. Mitchell Growers Grenache (Clare Valley, Australia) $45.00 "Pure Wine Off The Vine". No oak and no vine irrigation. Earthy aromas with spicy cherry/plum flavours and a long, warm finish. d'Arenberg "Twenty - Eight Road" Mourvèdre (McLaren Vale, Australia) $65.00 Crimson ruby colour, spicy clove and ripening blackberry, violets, vanillin and liquorice. Herzog Montepulciano 85%, Cabernet Franc 15% (Marlborough) $95.00 Exotic and kinky Marlborough - Italian, bursting with elderberry and blackberry, tremendous depth, lots of ripe tannins with fine purity. Matariki Reserve Syrah (Hawke's Bay) $72.00 Deep inky colour with ripe black pepper spice and licorice overtones. Danzante Sangiovese (Italy) $36.00 Intense Florentine aroma and flavours of lively fruits. Kemblefield Reserve Zinfandel (Hawke's Bay) $85.00 New Zealand's first ever 100% estate grown Zinfandel, USA's Number 1 red wine grape variety. Intense sweet blackberry/cherry characters. Finely balanced tannins - a grown - up wine! A must try!! Frescobaldi Castelgiocondo Brunello Di Montalcino (Tuscany Italy) $138.00 This is one of Italy's greatest red wines, hugely structured with an amazing array of complex flavours. Best enjoyed with game, roast lamb and hearty beef dishes. Guigal Côtes-du-Rhône Chateau d'Ampuis (France) $50.00 A full - bodied, elegant wine with mellow tannins and intense aromatic warmth

DIGESTIFS & AFTER DINNER TREATS

Armagnac St Vivant V.S.O.P. Glass $15.00 1559 Normandy style, dry, well - rounded, aged brandy. Calvados Coeur De Lion V.S.O.P. Glass $15.00 Traditional aged apple brandy. Remy Martin V.S.O.P. Glass $15.00 Champagne Cognac from Normandy. Hennessy XO Glass $25.00 25 year old Cognac. Glenfarclas 10 - Year - Old Glass $15.00 Single malt Highland Whisky.

LIQUEURS

Mandarine Napoleon, Amaretto, Sambuca ,Galliano, Midori, Bailey's, Cointreau, Butterscotch Liqueur, Drambuie, Kahlua Glass $12.00 Amarula Cream, South African Fruit Liqueur Glass $8.00

DOW'S PORTS

Founded in 1798, Dow's Ports are one of Portugals oldest and most distinguished port houses. Dow's Fine Tawny Glass $8.00 Bottle $90.00 Aged for at least three years in wood, this popular style has the hallmark fruit and nut flavours on the palate. Dow's 10 - Year - Old Glass $9.50 Bottle $135.00 A great balance of fruit and wood flavours with subtle hints of raspberries. Dow's 20 - Year - Old Glass $12.50 Bottle $180.00 Blended for immediate consumption from stocks of wood matured port and exhibits flavours of orange and caramel. Dow's Late Bottle Vintage Glass $10.50 Bottle $150.00 Grapes of superior quality are given extended barrel aging to result in a rich and full bodied port with almost a chocolate flavour.

RESERVE LIST

Montana Fairhall Estate Cabernet Sauvignon Merlot 1998 $50.00 Corbans Private Bin Merlot Cabernet Sauvignon 1999 $40.00 Ellen Landing Petit Verdot 2000 $35.00 Yalumba Barossa Shiraz & Viognier 1999 $60.00 Alpha Domus The Navigator 1999 $55.00 Primo Estate Shiraz Sangiovese 1999 $50.00 Trinity Hill Syrah 2000 $70.00 St. Hallett Old Block Barossa Shiraz 1998 $100.00 Coleraine Cabernet Merlot 1995 $130.00 Heggies Vineyard Chardonnay 2001 $55.00 Babich Iron Gate Chardonnay 2000 $50.00 Thornbury Chardonnay 2000 $40.00

 

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