Alpha St Kitchen and Bar, Cambridge
Sunday Lunch June 13
National Hotel Cambridge
The restaurant is located in the historic National Hotel in the heart of Cambridge, adjacent to the Town Hall and overlooking the Town Clock.
The original hotel on the corner of Alpha Street & Lake Street was The Alpha Hotel, built in 1866 and destroyed by fire in 1912. The current version of the National Hotel ("The Nash" to Cambridge locals) was originally built in 1913 and, with a few modifications over the decades, has retained its elegant art deco style.
The quiet elegance and generous dimensions of the building enhance the contemporary, relaxed style of the restaurant. For decades the National Hotel has been pivotal in the social life of the residents of Cambridge. Alpha Street Kitchen & Bar carries on the tradition of a welcoming place to meet at any time of the day. www.alphast.co.nz
"Alpha Street Kitchen & Bar is a modern bistro in the heart of Cambridge, offering one of the Waikato's best dining experiences.
You'll be greeted with a friendly welcome to our restaurant and looked after by a knowledgeable team with a passion for wine, beer, food and excellence."
Lunch Menu
SMALL PLATES
Bread Selection Artisan Volare bread delivered fresh daily, served with house-made herb butter & Maldon crystal salt. . . . . . . . . . . . . . . . .................................... 10
Oysters
Natural – sherry & shallot vinaigrette*.
Battered – sesame & soy, wasabi mayo, Gari . . . . . . . . . . . . . . . . . . . . . . . . . 4.5
Korean Fried chicken
Classic Korean double-fried free-range thigh, sticky sauce, cucumber*. . . . . . . . . . . . . . . . 17
Lamb Kofta Free-range ovation lamb mince,
mint sauce, fresh salad, dill yoghurt *. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Thread Haloumi
Ginger-infused Halloumi, crunchy pastry.
sprout salad, tangy tamarind sauce. . . . . . . . 17
Tempura Prawns,
Tiger prawns, house-made batter, soba noodles, chipotle mayo. . . . . . . . . . . . . . 19
Quinoa and Chickpea salad
Citrus quinoa, Moroccan seasoning, fresh beans,
breakfast radish, berry vinaigrette, crunchy chickpeas
and baby spinach *(VG)............. . . . . . . . . . . . . . . . . . . . . . 17
Add free-range chicken or prawns ........................................ 6
LARGER PLATES
Steak and Chips
Hereford prime scotch fillet, beer-battered fries, fresh salad,
herb butter and jus* .. ........................................................... . . . . . . . . . . . . 34
Add free-range egg.......2.5
Baby Back Ribs
Harmony farms pork ribs, house-made BBQ sauce,
beer-batter fries, Cabbage Remoulade.............................................. . . . . . 33
Market Fish,
Pan-fried market-fish fillets, beer-battered fries, salad, tartare sauce . . .. 28
Open Brisket Cubano
Pulled brisket, cabbage remoulade, sticky glaze, pickles,
and charred bries, served with onion rings and tomato sauce. . . . . . . . . . 27
Alpha Burgers
Served with beer-battered fries, crumbed onion rings
and house-made aioli
------Lamb:
Ovation lamb mince, herb yoghurt, mint sauce,
iceberg and fresh Oxheart tomato
------Chicken:
Free-range chicken thigh, apricot and capsicum
chutney, iceberg & fresh tomato and camembert. . . . . . . . . . . . . . . . 27
Pappardelle
Artisan pasta, buckwheat and bacon Bolognaise, creme fraiche
mushrooms, sage, baby spinach and feta cream (V) . . . . . . . . . . . . . . . . . . . 26
Add free-range chicken or prawns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
SIDES
Fresh Seasonal vegetables, a medley of fresh vegetables, roasted to perfection * . . . . . .10
Alpha Spuds Hand-cut chips. Truffle aioli, rosemary salt.* . . . . . . . . . . . . . . 10
Beer-Battered Fries Served crunchy with aiolo & sea salt.....................10
Crumbed onion rings . Served crunchy with aiolo & sea salt. . . . . . . . . 10
DESSERT
Chocolate & Morello Tart, soiced rum chocolate mousse butter crust, vanilla marscapone, and caramelised cherry. . . . . . . . . . .. . . . . . . . . . 17
Pressed Carrot Terrine, Butter-poached Ohakune carrote, green cardamon, gingernut & pistachio crumble, served warm with saffron anglaise. . . . . . . . . . 17
Mango Panna Cotta, Alphonso mago,blueberry cou;is, mango compote
tropical sorbet*......................................... . 17
Tiramisu, Kahlua marscapone, Frangelico, chocolate crumbe ....................17
trio of Ice cream Selection of duck island ice-cream, nougat crumbs & fresh fruits......15
NZ CHEESE SELECTION
.A selection of cheese from the Waikato Region, served with crackers,,quince,, fig relish and nuts * . . . . . . . . . . . . . . . . . 36
PLease ask our staff for today's selection of cheeses
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*Meals can be made gluten free. Please specify any dietary requirements at time of order
CONTACT LYN OR PAUL TO RESERVE YOUR SEAT!
Lunch - At your cost from the exciting menu. The restaurant would like you to make your lunch choice, as much as possible, prior to arrival, to expedite service.
Phone Lyn or Paul: (07) 5441383 or 0275224607; e-mail to tgatastingtours@xtra.co.nz
Payment can be made, prior to the day to acct : 01 0322 021 4423 00 or on the day in a named envelope.