zurück Otago zurück Neuseeland back New Zealand Otago Halbinsel Otago Pennisula Dunedin Restaurant Plato
|Auf dem Weg zum Fischlokal Plato||Bücherspiegel|
|Plato Fishrestaurant||Plato Fischrestaurant|
|Plato Fishrestaurant Dunedin||Pipibox im Plato Fishrestaurant|
|Vorspeise Muscheln Plato Fishrestaurant||Kumaraslide Plato Fishrestaurant|
|fresh fish Plato Fishrestaurant|
platocafe.co.nz 2 Birch Street Dunedin 9016, New Zealand (03) 477 4235
Otago Penninsula mit Otago Harbour und Port Chalmers und Quarantine Island + Hannington Point + Pukekura Taiaroa Head
Dinner E n t r é e
Lightly spiced kumara and coconut soup finished with coriander and 12.50
served with toasted ciabatta.
Risotto of arborio rice flavoured roasted mushroom, spinach and 16.00
Whitestone blue cheese.
Slow-braised pork belly with crispy crackling, matched with apple ketchup and 16.50
Fresh lamb kidneys tossed in a rich pan gravy with a touch of chilli, served on 16.50
Local green-lipped mussels steamed in a Speights and caramelised onion broth, 16.50
served with fresh ciabatta.
Caesar salad of organic cos lettuce with parmesan, bacon, croutons and a poached 16.50
free-range egg served with traditional anchovy mayonnaise.
Rich seafood chowder filled with fresh fish, mussels, prawns, queen scallops 18.50
and clams served with toasted ciabatta.
Platter of confit garlic with local feta, olives and a selection of dips served 16.00
with slices of toasted ciabatta.
Crispy bite-sized squid, tossed with garlic and chilli and served with an Outram 16.50
slaw and tangy citrus dressing.
House-made duck liver and cognac paté served with toasted ciabatta and a duet 16.00
of house chutneys.
Southern little-neck clams steamed in the shell and tossed through spaghetti in a 16.50
light garlic, chilli and herb crème sauce.
M a i n s
Oven roasted lamb rump cooked medium rare and served with a roast garlic, tomato 30.50
and crispy artichoke salad and a chickpea purée, finished with balsamic vinaigrette.
Ribeye fillet, cooked to your taste, and served atop mashed Agria potatoes with 29.50
sundried tomato pesto and a beef glaze.
Chargrilled eye fillet, cooked to your liking served on creamy mash topped with 34.00
homemade paté and finished with a rich red wine jus.
Pan-fried chicken breast wrapped in bacon, placed on a golden mascarpone polenta 29.50
cake with wilted spinach, sweetened red pepper and a light pan jus.
Sautéed pork medallions, served atop kumara hash with roasted nectarines, chargrilled 29.50
spring onion and a thyme-scented jus.
Boneless salmon fillet pan-fried and rested sautéed zucchini, parsnip purée, 32.00
finished with a caper dill dressing.
Goan fish curry — fillets of fresh fish, prawns and roast pumpkin in a rich and creamy 29.50
coconut curry sauce.
Fresh fish fillets of your choice EITHER:
- coated in a kelp crust, pan fried and finished with lemon butter OR 30.00
- pan-fried and served with capsicum chilli jam and cucumber salsa OR 31.00
- coated in a citrus crust and pan fried served with melon salsa and sushi rice. 31.00
Chargrilled eggplant baked with spinach and smoked brie, plated on parmesan and 25.50
herb risotto, topped with a tomato and mint vinaigrette.
ON THE SIDE 5.50ea
- Steamed broccoli, cauliflower, carrots - Chargrilled zucchini
- Roast potatoes with herb butter - Wok tossed Asian greens with soy
- Green salad with tangy lemon dressing - Honey glazed kumara
D E S S E R T S
Handmade licorice and five spice ice cream served with rhubarb compôte and 12.50
a cherry and almond Florentine.
Individual chocolate espresso cake topped with warm chocolate ganache and 12.50
served with vanilla ice cream.
Melt-in-the-mouth cappuccino brulée served with whipped cream and biscotti. 12.50
Trio of house-made, late summer ices; please ask you waiter for the day’s selection. 12.50
Gluten free Italian chocolate torte served with Cointreau-kissed mascarpone 12.50
and softened chocolate ganache.
Deliciously moist raspberry and coconut cake served with vanilla ice cream 12.50
and crème anglaise.
Hot rhubarb and berry crumble, served with vanilla custard and a berry sorbet. 12.50
New York-style baked cheesecake made with mascarpone cheese, on a sponge 12.50
base, subtly flavoured with lemon zest and dished with our apricot conserve.
Affogato — scoop of gourmet vanilla ice cream doused with a shot of espresso 8.50
— or with the extra zing of a nip of liqueur. 12.50
09.05.18 Copyright © Kältetechnik Rauschenbach GmbH Phone +49 2261 94410 Impressum Datenschutz