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GLOBAL RESTAURANT & BAR

 

Global Restaurant & Bar
Corner of the Strand & Commerce Street, Whakatane

~Breads~

French Garlic Bread
Breads & dip ~ Bread selection with an assortment of dips.

~Entrées~

Seafood Chowder ~A Global special! A rich n creamy chowder, with original chunky seafood. Famous in the Bay!

Soufflé Au fromage ~Twice baked cheese and thyme soufflé.

Smokey Bacon & Chicken liver pate ~tasty home-made pate served with a cherry jam, rocket lettuce and crostini.

Squid ~ Whole baby squid with a chorizo risotto filling, braised in wine & stock then drizzled with whole-grain mustard vinaigrette.

Seared Scallops ~Seared scallops cooked with sweet-thick soy & cream in a filo case on fancy lettuce.  (Main available)

Teriyaki Venison strips ~Wok fried tender venison strips with julienne vegetables and snow peas served over crispy egg noodles.

Potato & Onion Bhajii ~with lime pickle and a cucumber yoghurt dip.

~Mains~

Salmon ~Hot smoked salmon fillet served on warm potato salad, with marinated artichokes and salsa verde’.

Fish of the Day ~ Specially prepared fish selection. Described on our daily blackboard menu or ask our about our chefs special creations.

Venison ~Denver leg, oven roasted (to medium-rare) served with sautéed potato gnocchi and a red wine and mushroom sauce.

Pork fillet~ Char-grilled pork fillet served with crushed garlic and sweet onion potatoes, sautéed green beans and an orange, honey & red chilli sauce.

Ostrich ~Seared tender fillet (cooked medium-rare) served over a pumpkin & ratatouille stack with a shiraz and berry jus.

Lamb ~Honey & soy braised lamb shanks on potato mash, garnished with parsnip shards.

Penne Pasta ~ with smoked chicken, sun-dried tomato pesto and finished with cream, garnished with toasted cashews & shaved parmesan.

Butter Chicken ~ Marinated chicken served with aromatic coriander rice and naan bread.

Vegetarian Strudel –Seasonal vegetables with rice, encased in filo then oven baked, served on fancy lettuce with basil oil & aioli.

Steak Frités~ Prime Scotch fillet, char-grilled served with frités and salad with a choice of mushroom demi sauce or Café de Paris butter.

Spiced Beef Pita ~ Marinated and pan-fried scotch fillet strips done in a pita pocket with julienne vegetables, tomato, gourmet potatoes and rice, on salad greens, drizzled with a sweet chilli mayo.

Chicken ~ Cranberry & brie stuffed chicken, wrapped in bacon on char-grilled peppers, zucchini and sautéed potato with boysenberry couli.

Extra side dishes of vegetables, salad, eggs, fries or potatoes.

~Desserts~

We take pride in preparing a tempting selection of desserts, including many of our chefs’ original global treats to die for! See Today’s Blackboard selection.

Dessert wines, Port &, Liqueurs from our wine list.

~Global Lunch Menu~

French Garlic Bread.

Breads & dip ~ Bread selection with an assortment of dips.

Seafood Chowder ~Our Global special! A rich-n-creamy chowder, with original chunky seafood. Famous in the Bay!

Mediterranean Lamb Salad ~ Lightly spiced tender lamb slices, cooked med rare, tossed in a feta, kalamata olive and red-onion mescalin salad.

Minute Steak ~ Scotch fillet char-grilled with caramelised onions, served on toasted Vienna bread with romesco sauce, salad & fries.

Catch of the day ~ Pan Fried, with ratatouille vege. & gourmet potatoes dressed with  aioli.

Thai Chicken Salad ~Tender chicken, sautéed in a mild honey-ginger Thai sauce, served over tomato, cucumber & fresh salad greens.

Quesadilla ~Smoked chicken with a sweet chilli sauce & cheese, pan-fried in a crisp tortilla shell garnished with avocado & green salad.

3-egg Omelette with bacon, onion and tomato topped with cheese, salad greens and fries.

Teriyaki Venison strips ~Wok-fried tender venison strips with julienne vegetables, snow peas served over crispy egg noodles.

Spiced Beef Pita ~ Scotch fillet strips, marinated then pan-fried served in a pita pocket with julienne vegetables, tomato, gourmet potatoes & rice, on salad, & drizzled with a sweet chilli mayo.

Prawn & Avocado Stack ~Prawns & avocado chunks, dressed in a dill aioli, layered between wonton wraps with a side-salad.