Tap Restaurant

Menu

first
caesar salad
18
confit garlic, grape tomato, grana padano
lobster bisque “macchiato”
6
the tap restaurant classic, crème fraîche, dill oil
mary’s garden carrots
15
honey-whipped ricotta
veg/gf
burrata salad
22
mary’s lettuces, tuscan olive oil, pine nuts
gf
wild mushroom vol-au-vent
9
mushrooms, thyme and sherry in puff pastry
veg
freshly baked rosemary focaccia
9
picual evoo and 18 year old balsamico
df/ vegan
garlic and chili argentinian prawns
24
ginger and spring onion pancake, soy-lime glaze
df
second
hand-made ravioli
20
ricotta, asparagus tips, caper butter
veg
provencale rosé lumaconi
26
calabrian chili, onion, garlic, fennel, tomato
veg
spanish jamon iberico radiatore
29
manchego, iberico chorizo, piquillo peppers
linguine carbonara
28
guanciale, cured egg yolk, pecorino
hand-rolled potato gnocchi
28
fennel sausage ragout, cremini mushrooms, tomato
black garlic arancini
20
radish shoots, parmesan cream
veg
hokkaido scallops
28
petit pois à la française, corn soubise
gf
third
butter-poached haida gwaii halibut
45
celery root, spinach, dill and jalapeno crema
gf
rossdown farms chicken scaloppine
38
fennel, arugula, tomatoes, lemon caper emulsion
butter basted CAB tenderloin
5oz
49
mary’s rapini, cognac-peppercorn sauce
10oz
84
dijon crusted half rack of NZ lamb
half
49
ratatouille, salmoriglio
full
80
*lamb and 10oz steaks take 35 minutes to cook and fully rest
add-ons
thrice-baked yukon gold potato gratin
10
four garlic and white wine argentinian prawns
16
seared hokkaido scallop
6
butter poached lobster tail
28