Pork Belly burger
Burger's Butchery pork belly and manuka smoked pork loin bacon are the heroes of this dish. They're served on a ciabatta bun with Eddie's hydroponic lettuces, Barker's sage and onion relish, caramelised onions and Talbot Forest cheese aged gouda, and a side of McCain steak fries.
4a Elizabeth Place
Cheesecake Tacos two ways
Homemade Farmer's Mill flour tacos coated in a biscuit crumb, with two delicious cheesecake flavour fillings.
The chocolate caramel taco has Barker's butterscotch caramel, chocolate lovers chocolate sauce and Rainbow classic hard caramels.
The strawberry taco has Barker's strawberry sauce and frozen blitzed strawberries folded through. Served with a dollop of whipped cream and a scoop of vanilla ice cream.
64 The Bay Hill
Duo of South Canterbury Lamb
Smashed pork "kimcheese" burger
Free range South Canterbury pork cooked two ways, coated in a (not too) spicy korean sauce, with Geraldine Cheese Company aged cheddar, kohlrabi kimchi, Raspberry Cottage slaw and pickled gherkins. Paired perfectly with Makikihi fries, tartare sauce and mayo.
Price: $22.50 / $30 with glass of local beer
152 Stafford Street
Breakfast Smoothie Bowl
Main and starter options
Main - Pulled venison salad
12 hour slow roasted South Canterbury pulled venison tossed in a salad of mesclun lettuce, winter roasted baby vegetables, crushed pistachio nuts and shaved parmesan cheese, and dressed with homemade honey mustard vinaigrette.
Starter - Crumbed camembert with plum sauce
Camembert cheese coated in a panko and Margarita Salsa Heartland Potato Chips crumb. Served with Barker's plum dipping sauce and a green salad drizzled with homemade honey mustard vinaigrette.
2 George Street
Main, desert and drink options!
Order one, or order the lot!
Main - Spicy crispy chicken ramen bowl
A base of egg noodles in a spicy chicken broth made with Al's Honey Hot Sauce. Served with crispy fried chicken and garnished with bok choy, mung beans, fresh red chilis, spring onion, edible flowers and a soft boiled Waitawa Creek free range egg.
Dessert - Cinnamon scroll ice-cream sandwich
Kapiti apple crumble ice cream sandwiched between a U-Bake cinnamon scroll, with an icing sugar glaze and edible flowers. Two sandwiches per serve.
Cocktail - Humdinger Spring Fling
A fruity berry-based cocktail with Humdinger's award-winning dry gin, Barker's rhubarb, raspberry and rosehip syrup, lemon juice, cranberry juice and egg white. Lovingly topped with an edible flower.
2 George Street
Gourmet blackcurrant & vanilla donut
Super food salad
Easily the healthiest dish on the SCOFF menu this year! A base of Canterbury quinoa with broccoli, peas, cucumber, avocado, Geraldine Cheese Company goats milk feta, locally grown herbs, super seeds and mesclun salad, drizzled in a homemade lemon dressing with Longview Extra Virgin Olive Oil. Simple but elegant.
287 Stafford Street
A fresh whitebait omelette using Geraldine free range eggs, with chopped chives and parsley, and a simple side salad.
145D Wai-iti Rd
Hop off the press
We know you love our take on an Espresso Martini and now we're adding our local brewery Ship Hop to the mix.
Using Ship Hop's Mexican stout, with hints of vanilla and chilli, and a bit of Hector's Nectar (our recipe using the fine product from our friends at Foothills Honey) - we think you'll love our Hop off the Press martini.
12a Stafford Street
Berry blast smoothie & black forest bliss ball combo
ViBERi blackcurrants and blackcurrant powder blitzed with your choice of plant milk or coconut water, chia seeds and maca hemp protein powder.
Topped with NZ hemp seeds and ViBERi chocolate-coated blackcurrants. Accompanied by the ViBERi bliss ball, with a deliciously raw mix of organic ingredients and ViBERi blackcurrant powder and syrup.
Take a bite to discover the chocolate-coated blackcurrant inside!
1a Sarah Street
Slow cooked cottage pie