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  • Vangionis Menu

Tapas

Various breads and dips (V)

10

Garlic bread (V/L)

7.5

Potato croutons tossed in parsley and parmesan, side of aioli (V/G)

9.5

Marinated beef rib eye skewer, onions and peppers (G)

15

Crumbed calamari on greens w/ lemon (L)

16

Mixed salad with Vangioni’s vinaigrette (V/G/L)

9

Home smoked salmon bruschetta, red onion, capers (L)

17

Vangioni’s antipasto platter, local cheese, meat, seafood , bread and pesto 

48

Goat cheese, walnut and rosemary crust, garlic toast, beetroot jam (V)

16

Baked pork ribs

18.50

Spinach and goat cheese filo

16.50

Selection of filo with dipping sauce

17.50

Mixed seafood with garlic bread, lemon glaze

18


Mains

Canterbury ribeye filet, with kumara mash, vegetables and garlic butter

39.5

Baked Akaroa salmon filet with almond flakes and roast vegetables, lemon slices

36

Seafood risotto with mussels, calamari, garlic prawns, parsley and parmesan

36

Beef Bourguignon with mash

26

Chicken Parmigiana with salad greens

29

Spaghetti carbonara with bacon/or smoked chicken

26

Chef's vegetarian pasta

25


Pizza

 Margherita pizzaiola sauce, mozzarella, tomatoes and basil

23

Salmon with pizzaiola sauce, Akaroa smoked salmon, red onions, mozzarella

30

Chilli prawns,  pizzaiola sauce, cumin, parsley and mozzarella

30

House smoked chicken, pizzaiola sauce, beetroot jam and mozzarella

29

Meat lovers with pizzaiola sauce, marinated meatballs, chorizo, pancetta, mushrooms, onions, mozzarella and rosemary

29

Goat cheese with pizzaiola sauce, caramelised onions, walnuts mozzarella and  spinach (V)

29

Gluten free option (4) available on request


Dessert

Cheese platter with fruit and nuts, glass of port

18.50

Chocolate mousse with cream and berry coulis

15

Cheesecake with fruit coulis

15.5

Affogato with Frangelico (G)

15.5

Homemade gelato/sorbet

2 scoops

8

3 scoops

10