The Foundry serves modern international cuisine with a mix of kiwi favourites, utilising only the best locally sourced ingredients.
Crispy toasted Ciabatta with topping of the day
Calamari grilled to order, lightly tossed with garlic oil and served with fresh mint, watercress and pickled daikon
Crispy rolls stuffed with pulled pork and vegetables, accompanied by Namjim dipping sauce
Pan fried and flambéed cheese served with warm olives and lemon
An assortment platter of pita bread and falafel, accompanied by hummus and muhammara
Chicken thighs marinated in yogurt and spice blend, skewered with chorizo, and cooked until moist, accompanied by a creamy pea puree
Pan fried prawns with a rich white wine garlic butter sauce, served with lightly toasted sourdough
All of our tapas plates are designed to be enjoyed in a sharing style.
Namjin dressing, pickled onion and grilled lime (GF)
Pan fried Dory, Crispy slaw, chipotle mayo and grilled lemon (DF)
Seasonal green veg, roast peppers, sundried tomato, roast garlic oil, vegan mayo (DF, Vv)
Served with house made smoked tomato chutney (V)
Lightly spiced fried chicken with Siracha mayo (GF, DF)
Pomegranate molasses, smoked tomato sauce (DF)
Slow cooked duck, sesame slaw, red wine reduction (DF)
Char grilled Scotch fillet, red wine jus and pickled button mushroom (GF)
Beer batter fried market fish and chips, accompanied by tartare, lemon, and a side salad
Lamb shanks cooked slowly in a rich tomato base sauce, served with a creamy parsnip puree and chimichurri
Juicy rib eye cooked as per order, served with chips, side salad, and your choice of sauce (red wine/ mushroom/ peppercorn)
Pan fried skin side down salmon topped with a herb crust and baked, served with seasonal vegetables, red pepper coulis and tapenade
Scallopini of chicken breast, crumbed, pan fried, and baked with tomato sauce and cheese, served with roasted baby potatoes and side salad
Creamy and peppery spaghetti pasta tossed with bacon, eggs and parmigiano
Spaghetti cooked with garlic, olive oil and red chillies, topped with parmigiano
Pillow-y potato dumplings cooked with pesto, pine nuts and parmigiano
