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Menu's
Ferment flavours concept: the team at Ferment have drawn inspiration from the Latin American style of dining by complementing tapas, with a hearty grilled prime meat selection. In its essence our cuisine team presents premium local ingredients cooked in a way that complements the ingredients and promotes the flavours. With the term “less is more” the tapas offers a style of cuisine that allows the opportunity to indulge in a variety of dishes matched with Ferments extensive beverages, including the superb Mac’s Brewery range. The grill selection satisfies the hearty appetite with char-grilled aged premium cuts cooked just the way you like it and complemented with a hint of those South American flavours. We encourage you to enjoy our relaxed style of dining, with our version of cuisine that offers an oasis to the busy lifestyle and persuades those who recognize it, to relax and enjoy the way it should be.
Lunch Menu
| To Taste | |
| Basil and Parmesan pesto flat bread | $7.5 |
| Soup of the day | $9 |
| Fresh Breads served with 2 daily dips and olive oil | $11.5 |
| Salads | |
| Grilled pork, mango and roasted cashew nut salad | $16 |
| Thai spiced beef salad, with almonds, coriander and citrus dressing | $16.5 |
| Ferments Greek style salad with, olives, tomatoes, pickled cucumber and feta | $16.5 |
| Salad of fried chorizo, olives, marinated artichokes, roast red capsicum and rocket | $17.5 |
| Pasta | |
| Basil and tomato risotto, with freshly grated Parmesan | $15 |
| Chicken and penne Pasta with prosciutto and roasted rosemary with a spiced tomato sauce | $15.5 |
| Vegetarian lasagne with spinach and ricotta served with house greens | $15.5 |
| Poached prawns, pea and chilli linguine in a light crème sauce | $16.5 |
| Hot | |
| Bangers and mash – Ferments Version | $15 |
| Hot and cold sandwiches – chefs special, please ask our friendly service staff for today’s special | $15.5 |
| Deluxe Gourmet Burger – lemon, green onion and chilli marinated chicken breast, with slow roasted tomatoes, pickled cucumber, Leyden cheese and saffron mayonnaise served with shoestring fries | $17.5 |
| Tempura fish and chips with roasted garlic mayonnaise | $17.5 |
| Bouillabaisse – Ferments version of a classic fish broth | $18 |
| Steak of the day- please ask the wait staff | |
| Ferment Flavors plate- prosciutto on pickled melon, chorizo, marinated olives, smoked salmon, chilli sugar cured venison, smoked garlic prawns, toasted ciabatta & watercress pecan nut pesto | $24 |
Main Menu
| Breads | ||
| Fresh Bread selection w local oils and pesto | $9.5 | |
| Tapas Selection | ||
| Smoked garlic seasoned prawns with roast kumara & red onion salad | $12 | |
| Warm salad of fried chorizo, olive artichoke, roast red capsicum & rocket | $12 | |
| Hot smoke salmon with fennel & apple salad, preserved lemon yoghurt dressing & toasted fennel pollen | $12 | |
| Seared Tuna with toasted buckwheat and micro salad wasabi den miso orange dressing | $12 | |
| Chilli sugar cured venison with quinoa flat bread & deep fried eggplant relish | $12 | |
| Ferment flavours plate-prosciuttio on pickled melon, chorizo, marinated olives, smoked salmon, chilli saugar cured venison, smoked garlic prawns, toasted ciabatta & watercress pecan nut pesto | $30 | |
| Mian Courses | ||
| Bouillabaisse - Ferments interpretation of the classic fish stew served with house bread | $28 | |
| Pork tenderloin with Spanish spiced honey port sauce on roast potato & apple salad | $28 | |
| Poussin (small chicken) on potato pancetta, preserved lemon, olives & piquillo pepers | $28 | |
| Char - grilled fish of the day with roquette, ruby chard, Spanish onion and dill caper dressing | $28 | |
| Seared Lamb Rump, grilled red onion, eggplant and tabbouli | $30 | |
| Grills Selection | ||
| Your choice of prime New Zealand aged beef cooked to your instruction (recommended medium rare) with your choice of sauce or salsa | ||
| Sirlion | 300g 400g |
$27 $30 |
| Flinstone | 450g | $29 |
| Ribeye | 300g 400g |
$27 $30 |
| Tenderloin | 200g | $29 |
| T-Bone | 450g | $31 |
| Grills are served with hand cut fried potato seasoned with flaky sea salt, or mustard mash, & or a choice of pan-fried greens or house salad | ||
| Sauce\Salsa | ||
| Blue cheese & shallot cream sauce | ||
| Chunky Portobello mushroom & Spanish onion sauce | ||
| Green peppercorn & bandy sauce | ||
| Chimichurri sauce | ||
| Romesco sauce | ||
| Green & red tomato jalapeno salsa | ||
| Salsa Verde | ||
| Desserts | ||
| Orange caramel with almond pastries | $12 | |
| Spanish Cheesecake with raspberry sauce | ||
| Fresh Fruit, Churros & chocolate sauce | ||
| Tiramasu with pistachio biscotti | ||
| Ferment Cheese Platter | ||
| Leyen cheese served with crusty bread, dried fruit and pickle | $12 |
