EAT

Owner Tom and Chef Sam are all about creating inviting spaces that become backdrops to their diners’ lives and this pared-back bistro/wine bar’s approach is no exception.

Earl serves as a canvas for produce-driven dishes to offbeat diners geared towards great wine and conversation, synonymous with the flavour, energy and relaxed vibe inspired by the coastal European culture.

Our food philosophy is to take simple and traditional dishes and execute them using exceptional ingredients, whilst having some fun. This presents a skillful yet still unpretentious blend of cuisines and ideas. 

 

LUNCH

SHARE

LOCAL BREADS
Roast garlic, olives, smoked butter & olive oil
12

CROQUETA’S
Taleggio, artichoke crema
14

CHICKEN WINGS
Green tomato salsa
16

MEATBALLS
Tomato sugo, herb pesto
16

CAPRESE TOAST
Buffalo mozzarella, heirloom tomato, basil
16

FRITTO MISTO
Calamari, ink mayo, lemon
18

ANTIPASTI
Cured meat, cheese, pickles, smoked yoghurt, house made bread & crackers
28

SALAD BAR

NICOISE
New season potato, green bean, tomato, basil, smoked egg
18

grain bowl
Grilled summer greens, organic leaves, green goddess dressing, buckwheat almond crunch
18

CHEF’S CHOICE
ASK YOUR WAITSTAFF
FOR TODAY’S CREATION
18


— ADD PROTEINS –

SLOW COOKED LAMB
SMOKED YOGHURT
10

Chicken Breast
garden herb pesto
10

Akaroa salmon
Tahini, salsa verde
10

BISTRO CLASSICS

fettuccine
Red sauce, ricotta
22
+ Add meatballs
6

HOUSEMADE PASTA
Chef’s creation, ask your waiter
24
Add glass of wine to any pastaon weekdays
25

EARL OF BURGER
150GM ANGUS BEEF, ONIONS, MUSTARD MAYO, PICKLES, KETCHUP, POTATO SKINS
24

Cafe Steak
Asparagus, bearnaise, prosciutto crumb
30

Market Fish
Baby carrots, chamomile, carrot top pesto, almond puree
30


SIDES

Table salad
10

House cut chips
aioli
10


SWEET

mille-feuille
chocolate cremeux, coffee, marscarpone, hazelnut
16

semifreddo
Strawberry, basil, pine nut, amaretto
16

Affogato
10
+ add frangelico or liqueur of choice
6

Daily cheese
condiments & cracker bread
One 8
two 16
three 24

 

Dinner

HORS D'OEUVRES

LOCAL BREADS
COMPLIMENTARY

+ ADD WARM HOUSE OLIVES,
WHITE ANCHOVIES, CONFIT GARLIC
4

– ALL 4 Each –

Fish Crudo
Seasonal market garnish

CROQUETTA
Taleggio, artichoke & leek mayo

CHICKEN WING
Green tomato salsa

Fritto misto
Calamari, ink mayo, lemon

Akaroa salmon
Rye, tahina

PROSCIUTTO
Melon

SHARE

Grilled House focaccia
Nudja butter, confit garlic, fresh oregano, pecorino
12

CLASSIC MEATBALLS
Passata, pesto
16

Salumi plate
Parmesan, artichoke
18

Clevedon Buffalo mozzarella
Heirloom tomato, pickled onion, raspberry vinaigrette, socca
18

Niçoise crostino
Smoked fish, green bean, lemon, olive, egg
20

Canterbury Duck
Pickled cherries, radicchio, saba
22

Fiordland OCTOPUS
Flavours of puttanesca, white anchovy
22

pasta

fettuccine
red sauce, ricotta
22
+ Meatballs
6

HOUSE MADE PASTA
Chefs’ creation,ask your waiter
28

BISTRO CLASSICS

Silere Lamb rump
Spring carrot, bordelaise sauce, almond puree, carrot top pesto
34

BUTCHERS STEAK
Cafe de paris, hassel back potato, prosciutto crumbs
36

MARKET FISH
Tri-colour peppers, puttanesca, capers, lardo
36


SIDES

– ALL 10 Each –

House chips
aioli

Table salad
Cabbage, radish, peas, mint, sunflower seed dressing

grilled zucchini
Zany zeus ricotta, candied hazelnuts, mint

potato gnocchi
brown butter, pesto

Crispy eggplant
Tomato sugo, parmesan,
soft herbs


SWEET

mille-feuille
chocolate cremeux, coffee, marscarpone, hazelnut
16

semifreddo
Strawberry, basil,
pine nut, amaretto
16

Affogato
10
+ add frangelico
or liqueur of choice
6

Daily cheese
condiments & cracker bread
One 8
two 16
three 24

Eat like an Earl

Chefs choice
60 pp