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Contact

Contact Name: Kylie Dalton
Phone: 09 412 2824
Fax: 09 412 5859
Website: Click here

Street address
366 State Highway 16, Kumeu
Auckland

Postal address
PO Box 590, Kumeu,
Auckland

Soljans Estate Winery & Cafe

Dining at Soljans Estate Winery & Cafe

Our café has been a popular venue for Aucklanders and visitors from all corners of the world. We serve Mediterranean-style food with a New Zealand twist and the menu changes seasonally enabling our chefs to showcase the fresh seasonal produce from around the region.

The café has had many fantastic reviews since opening, being selected as one of Auckland’s top 40 restaurants by the New Zealand Herald. We are also winner of a 2010 New Zealand Beef & Lamb Hallmark of Excellence and have the honour of being the only Auckland winery café recommended in the Lonely Planet guide.

As a family business we are family friendly. We have a ‘specially designed kid’s menu and a fantastic play area incorporating a children’s playhouse. We also have a large expanse of grass for the kids to run around safely on. In addition to the children’s play area we have 2 petanque courts and other activities for adults.

Opening hours for the Cafe:

Summer hours (1st December-31st March):
Monday - Friday 10am-3pm
Saturday & Sunday 9am-3pm.

Winter hours (1st April-30th November):
Monday to Friday 11am-2.30pm
Saturday & Sunday 9am-3pm

BRUNCH – LUNCH MENU
“With Tony’s wine suggestions”

TO START
An apéritif of Soljans Fusion Sparkling Muscat 6.50 glass / 24.00 bottle
or Soljans Fusion Sparkling Rosé 7.50 glass / 27.00 bottle
or Soljans Legacy Méthode Traditionnelle 10.00 glass / 40.00 bottle
 

• Garlic and herb bread 7.50
• Freshly baked bread of the day with chef’s daily spreads 7.50

BRUNCH/LUNCH

• Soup of the day served with freshly baked bread (please ask your waiter for today’s soup)
• Eggs benedict on a potato and herb hashcake, with poached eggs, your choice of bacon, salmon or avocado, served with hollandaise sauce 18.50 (W, G, N) Soljans Legacy Méthode Traditionnelle
• Mushroom á la grecque with caramelised onions, herb potato hashcake, poached eggs, bacon, smoked paprika oil and hollandaise sauce 21.00 (G,W) Soljans Hawke’s Bay Chardonnay or Soljans Barrique Reserve Pinot Noir
• Baked vegetable filo stuffed with roast pumpkin, capsicum, spinach, onions, pinenuts and feta served with tomato chutney, red wine infusion and a petit salad (V) 18.50 Soljans Hawke’s Bay Chardonnay
• Pinotage infused vine smoked salmon, potato and dill hashcake with avocado, tomato and spanish onion salsa, soft baby rocket leaves, wasabi and lime crème fraîche and smoked lime dressing 19.50 (W,G) Soljans Gisborne Pinotage
• Tempura beer battered fish and chips served with soljans own tartare sauce, local fresh lemon and a petite side salad 21.50 (D, N) Soljans Marlborough Sauvignon Blanc
• Croatian salt and pepper lignja (seared squid) served with kalamata olives, cherry tomatoes, cucumber, capsicum, mixed leaves, finished with wild hibiscus vinegar and saffron aioli 23.50 (D,N) Soljans Kumeu Pinot Gris
• Braised lamb shank infused with rosemary and thyme, served on truffle oil mash, crisp vegetables, finished with lemon and tomato jus. One shank 22.50, two shanks 29.50 (E, N) Soljans Gisborne Pinotage
• Open minute steak sandwich served on toasted foccacia, with camembert, caramelised spanish onion, tomato relish, avocado and small fries 21.50 (E, N) Soljans Hawke’s Bay Merlot/Cabernet/Malbec
• Pan fried chicken livers in a crispy tortilla with bacon, mushrooms, garlic, rocket, port infused grapes and a red wine jus 21.00 (N, E) Soljans Hawke’s Bay Merlot/Cabernet/Malbec
• Baked corn-fed chicken breast, farced with basil, parma ham and baby boccochini, on Italian style risotto, baby rocket drizzled with borde truffle oil 25.00 (N, E, G) Soljans Marlborough Riesling or Barrique Reserve Pinot Noir
• Pan fried eye fillet of beef, potatoes tossed with cherry tomatoes, anchovies, cheddar, capers, garlic and herbs finished with juniper jus and sauce hollandaise. 32.50 (W, G, E) Soljans Premier Reserve Tribute Merlot/Malbec or Soljans Gisborne Pinotage
• Vintner’s platter of mediterranean delicacies, locally cured meats, selection of cold and hot seafood, danish feta, kalamata olives, cheese, lignja, chutney, aioli, pesto and freshly baked bread Platter for two 49.00 Soljans Legacy Méthode Traditionnelle or Soljans Hawke’s Bay Chardonnay

SIDES

• Fries with smoked paprika aioli 7.00
• Mixed leaf salad 7.00
• Tribute infused field mushrooms 7.00
• Creamy mashed potato 7.00
• Polenta fries with aioli 7.00
• Soljans croatian salad with kalamata olives, cherry tomatoes, cucumber and danish feta tossed in a citrus dressing 12.50

DESSERTS

• Lemon citrus tart served with passionfruit sorbet 12.50
• Baked chocolate alaska served with a french chocolate sauce 12.50 (perfect to share)
• Brandy, date and ginger pudding, marinated strawberries, vanilla ice cream and caramel sauce 12.50
• Selection of fresh fruits served with sauce anglaise 10.50

• W - Wheat free
• N – nut free
• D - dairy free
• G - gluten free
• E – egg free
• V - Vegetarian

Some dishes may contain traces of nuts or substances we are unaware of.
‘Good food, like good wine, takes time – Relax and enjoy’
Head Chef Paul Reid, Restaurant Manager Chris Tucker.

One account per table please. Children’s menu available on request.
Menu subject to change without notice. A 15% surcharge applies on public holidays.