Dinner Menu | Stratford Mountain House

Open from 6:00pm until 9:00pm for dinner service


Mountain House Garlic Bread – Home baked Rewena with lashings of garlic butter and pesto.  10.00

Bread Platter – Exotic fry bread, Rewena flat bread and kawakawa herb bread matched with dips.  15.00

Soup of the day – Ask our friendly wait staff.  12.50

Aotearoa Lamb Cutlets – Aotearoa lamb cutlets, pistachio crusted camembert and parmesan wafer with an in-house plum sauce.  19.50

Scallops – Seared in garlic butter on a selection of puree's topped with polenta and sesame chips.  18.00

Squid – Tenderised and seasoned, with Asian style coleslaw, peanut and cucumber relish and sweet honey chilli syrup.  18.00

Duck – Green Tea smoked duck breast, on a cherry compote with salted kale crisps, garnished with light wafers.  18.00


Mountain House Scotch Fillet – Taranaki Coastal grass fed, on a bed of braised seasonal vegetables and chunky potatoes. Sauce of your choice – creamy mushroom, green pepper brandy jus or blue cheese.  39.00

Confit Chicken – Succulently cooked chicken supreme, on kumara pumpkin hash topped with provençale sauce and seasonal vegetables.  38.00

Venison Cutlets –Bacon wrapped and served alongside pumpkin mash and seasonal greens with a green peppercorn sauce.  42.00

Fish of the Day – Pan seared, with pistachio and pine nut crust, on cauliflower puree, buttered leeks with grilled cherry tomatoes.  38.00

Rolled Pork – NZ free range, nut and herb stuffing, on an Aligot mash, with wilted spinach, caramelised baby beetroot and rich jus gravy.  42.00

Beef Cheeks – NZ free range, braised and served in an Asian style broth with Asian greens jasmine rice, and baby turnips.  38.00

Salmon – Tray baked, on a green pea risotto.  38.00

Vegetarian – Feta, spinach and pumpkin cigars, steamed broccollini, finished with balsamic glace and buttered pinenuts.  31.00


Shelley’s Mudcake – With vanilla bean ice cream and fruit salad.  15.00

Cheesecake – Ask our friendly wait staff for flavour and style with vanilla bean ice cream.  15.00

Chocolate Orange Trio – Locally made by Zabel Gelato  15.00

Lemon Meringue Tart – Served with blueberry compote, vanilla bean ice cream and chantilly cream.  15.00

Chocolate Tasting Platter – 15.00

Cheeseboard – Aotearoa aged cheddar, Kikorangi blue, double cream camembert, fruit paste, nuts, fresh and dried fruits, fig and walnut loaf and homemade crackers.  18.00

After Dinner

Port – Selection of ruby and tawny ports.  10.00

Liqueur Coffee –  11.00