WELCOME TO EMBERS
Sit back, relax and take in the atmosphere
in our purpose built Argentinian style
restaurant.
Watch the chef ’s busy at work in our open
kitchen or soak up the heat of the fire!
ASADO
Asado, Argentinian BBQ; the meaning covers several aspects of cooking over a
grill, but always cooking over wood fires, and associated social events.
It includes both of the cooking methods we use here, the fire pit described below
used principally in cooking larger whole meats and the wood fire grill that can
be employed to cover all other grilling recipes.
THE FIRE PIT
Embers; Our restaurant is named after the hot coals from the fire we light in the
early hours of the morning. The fire is nurtured throughout the day to ensure the
glowing embers arrive at the right stage to ensure slow, even cooking producing
a type of rustic cuisine that can only be achieved cooking over fire.
Pork belly, prime lamb, beef to mention some are cooked up to eight hours to
ensure this
Argentinian perfected rustic cuisine
is served at its best.
THE ASADO EXPERIENCE
35
Our friendly staff will let you know the selection of todays’ ASADO meats then
choose a side and sauce from the selection available (Ensaladas y Vegetales and
Salsas y adevezos).
FOR THE TOTAL EXPERIENCE
THEN WHY NOT SHARE!? We offer a totally unique concept where you can all
share! Everyone chooses their favorite meat, sauce and side, then let us take care
of the rest for you by arranging a banquet style feast in the middle of your table!
ALTERNATIVES
39
350G DRY AGED ANGUS PRIME RIBEYE BEEF
From the traditional farming regions of South Canterbury, our beef graze
free range on fertile lush pastures. Only the best animals are hand selected
for Canterbury Angus to ensure naturally marbled and fine textured,
flavoursome meat.
37
250G DRY AGED HEREFORD PRIME SIRLOIN
From the Canterbury plains this New Zealand award winning beef prides itself
on setting the example for Hereford beef in New Zealand. Free range and grass
fed, this cut brings out the best in flavour and eating quality.
37
200G WILD VENISON DENVER LEG
Internationally exported, our venison is caught in the Fiordland of the South
Island and transported by helicopter to be butchered to ensure freshness and
quality from the mountain ranges right to your plate!
36
220G AKAROA SALMON FILLET
Farmed over the hills from Christchurch and caught every morning before
being delivered on the day, this award winning Salmon is now internationally
recognized by Chef’s all over the world.
SOME MORE ARGENTINIAN FARE
35
ADOBO DE POLLO ASADO (HALF BIRD)
Half a chicken, rubbed with adobo and chargrilled and served with your choice
of sauce and side.
31
SOPA CREMOSA DEL MAR
Tiger prawns, scallops, mussels, clams, salmon, capsicum and corn served with
freshly baked bread to mop it all up.
32
CANNALONI
House made pasta sheets filled with tuco, aubergine, feta, capsicum, courgette
and pumpkin (furnish with a free side).
SIDE DISHES
SALADS
6
Iceberg wedges, orange fillets, zest, coriander, dressing and herbs
Mesclun lettuce, candied walnuts, pear, feta cheese, honey
mustard vinaigrette
Potato, smoked bacon, celery, capsicum and corn with chilli and
lime mayo
HOT
6
Duck fat roasted agria potato
House fries and chef’s house salt
Smoked garlic and kumara whip with paprika and orange
Roasted yams and parsnip with honey butter and basil
Estofado of pumpkin, white beans, courgette, feta and tuco
Buttered carrots, peas, corn and fresh herbs
Seared bok choy, spinach, sprouts and sesame
Chipotle and beer sautéed mushrooms
Adobo rubbed and roasted butternut pumpkin with feta
EXTRAS
Tiger prawns
6
Warmed olives
5
Scallops
6
Chimichurri
5
SAUCES
3
Fresh tomato, chilli and cilantro salsa
Salsa Verde
Peppercorn Jus
Mushroom Jus
Red Wine Jus
Chipotle and smoked garlic aioli
DESSERT
13
Salted caramel and white chocolate cheesecake, raspberry
coulis, crumbed vanilla bean ice cream
Mulled wine poached pear, alfajores, blackberry cream
and cinnamon
Dulce de Leche crema caramel, chocolate sauce, candied
pecan nuts, hokey pokey ice cream
Chocolate torte, woodfired pears, coffee anglaise, affogato
ice cream, chocolate flakes
KIDS MENU
13
Main and dessert with a free fizzy or juice
LITTLE GAUCHO ROAST
Lamb, roasties, peas, corn and gravy
CHICKEN BURGER
Chicken, tomato salsa and mayonnaise and fries
KIDS SUNDAE
Vanilla ice cream and sprinkles and your choice chocolate,
strawberry or caramel
GLOSSARY OF COOKING TERMS
ARUGULA. Rocket salad
ALFAJORES. Short bread style biscuit
ASADO. Open pit, range of open fire barbecue cooking techniques
and social events
CILANTRO. Fresh Coriander, in places where the word cilantro is used,
coriander refers to the seed from the cilantro plant, very different taste
CONFIT. Slowly cooked and preserved
CHIMICHURRI. Green salsa with oregano, garlic, parsley and vinegar
CHIPOTLE. Smoked dried jalapeño pepper
ESCABÈCHE. Cooked food with a pickle type marinade added
MANCHEGO CHEESE. Spanish sheep’s cheese from la Mancha,
home of Don Quixote
PAN DE CHAPA. Flat bread
PICADA ARGENTINA. Similar to tapas or antipasto
PORTOBELLO MUSHROOM. Large cultivated flat mushroom
PROSCIUTTO. Air dried salt cured pork
RATATOUILLE. Pisto Manchego, vegetable sauté of aubergine, red onion,
red and green peppers, pepper flakes and cumin
ROMESCO. Red capsicum sauce enriched with nuts such as almonds,
hazelnuts or pine-nuts
SOUS VIDE. Foods sealed in plastic usually with aromatics, cooked in
a water bath over low controlled heat
TUCUMÁN EMPANADA. Argentinian kitchen staple prepared as a
pastry turnover, baked or fried
TUCO SAUCE. Fresh tomato and oregano pasta style sauce
TAPAS
Available Wednesday–Sunday from 3pm in bar area past stairs only
Sliders – Pulled lamb, tomato and chilli salsa, slaw (2)
11
Chilli and lime marinated tiger prawns
12
Breads and dips
(Daily selection matching the a la carte starter. Slightly larger)
9
Hot macadamias, cashews, peanuts, smoked chilli, garlic and thyme salt
6
Warmed marinated olives
6
Corn tortilla chips and salsa verde
8
EMBERS BRUNCH TO
START
BRUNCH
EXTRAS
Available Sunday 11am–2pm
Grilled house flat bread, garlic and chive butter with
chef’s choice of nibble or spread 8
House marinated olives with toast and confit tomatoes
10
Spanish omelette of brie cheese, tomatoes, bacon and
herbs served with green salad
18
Classic eggs benedict with soft poached eggs, hollandaise
and hash brown with your choice of salmon or bacon 19
Gaucho big breakfast of ribeye minute steak, bacon,
fried egg, hash brown, toast and chipotle mushrooms 22
Muesli, raspberry compote, yoghurt and fruits
12
Brusquetta of smoked salmon, truffled ciabatta, tomato
chilli and coriander salsa with fresh herbs and lemon oil 18
Fried tomato
3.5
Toast3
Egg2
Smoked Salmon
5
Fries and aioli
6
Hash brown
3
Bacon5