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A La Carte Menu
ENTREES MAINS DESSERTS


"Some things never change, but then some things never need to….."

The Food

It's hard to place a label on the food,
The Cuisine is classically based, yet thoroughly modern,
With emphasis on the use of local seasonal produce.
It's imaginative without being too fussy, and is prepared and served with a great deal of care.
We take great pride in sourcing our ingredients.
Noel and Sharon firmly believe in sourcing the freshest produce locally,
and are now working closely with many producers and growers to enhance
Tiffany's menu.
Canterbury has a rich culinary heritage,
and is the home to an ever growing band of dedicated specialist
producers and growers, many of whom have gained nationally for the
excellence of their products.

The Wine

Our wine list features over 120 wines predominantly from New Zealand,
with all major regions represented.
We also stock a limited selection of wines from Australia and Europe.
Our house wines are of excellent quality and value.
If you would like more information about the lesser known vineyards,
don't hesitate to ask a member of our team.

Dietary Requirements

Some of our dishes may contain eggs, nuts, dairy produce or gluten.
If you have any special dietary requirements or allergies,
please advise our wait staff, who will only be too willing to assist.

A 15% surcharge is applicable on all public holidays
Bring Your Own Wine Bottles, available Sunday nights only (corkage charge applies).
One Account per table unless prior arrangement made
Head Chef: Mauro Battaglia



Breads

Tiffany's Freshly Baked Artisan Breads
unsalted butter, extra virgin oil and balsamic vinegar, pesto
6.50


Soup

De Puy Lentil Soup
stewed baby octopus
17.50


Cauliflower Veloute
ricotta and spinach gnocchi
17.00

Entrees

Pork and Pistachio Rillettes
toasted Ciabatta bread, apple and prune chutney
24.50


Casoncelli Alla Bergamasca
Chefs signature ravioli, from the Lombardy region of Italy
25.00


Wild Rabbit Terrine
celeriac remoulade, red onion and raisin marmalade
26.00


Gravadlax of Akaroa Salmon
baby spinach salad, grain mustard dressing
24.00


Seared Tuna
lentil and sun dried tomato salad, ponzu dressing
27.50


Winter Salad of Beetroot and Orange
pan fried goats cheese terrine, balsamic pomegranate glaze
24.50


White Truffle

Ricotta, Walnut and Pecorino Ravioli
West Melton white truffle, parmesan and sweet onion fondue
70.00


Clevedon Coast Oysters

Raspberry Vinegar
Apple Jelly and Guinness Ice Cream
Kilpatrick
4.50 each or 25.00 per half dozen or 45.00 per dozen

Main Course

Pan Fried Groper
braised fennel and kale, spicy orange sauce
40.00


Akaroa Salmon
steamed baby vegetables, southern ocean clams and leek broth
42.00


Roast Belly of Pork
grain mustard mash potato, apple strudel, apple and cider foam
44.00


Peppered Fiordland Venison
pumpkin puree, cavolo nero, spicy chocolate sauce
45.00


Fillet of Canterbury Beef
wild mushroom and potato rosti, red wine jus
45.00


Slow Cooked Leg of Lamb
carrot and citrus mouselline, rosemary potatoes, coriander infused jus
44.00


Paccheri
tomato and basil sauce, buffalo mozzarella, crunchy vegetables
38.00


Additions
All main courses are served as complete dishes.
However, for the larger appetite we would recommend additions.

Pomme Purée
7.50


Panache of Steamed Vegetables
7.50


Tempura Cauliflower
7.50


Garden Salad
7.50


Desserts


Torroncino and Coffee Semifreddo
white and dark chocolate sauce
17.50


Apple Tart Tatin
cinnamon ice cream, caramel and red wine sauce
17.50


Valrhona Chocolate Tart
peanut butter ice cream, sea salted caramel foam
19.50


Vanilla Crème Brûlée
rhubarb compote
17.50


Selection of Ice Creams and Sorbet
15.00


Dessert Taste Plate
Chef's selection of tasting desserts
25.00


Cheese
New Zealand Cheese Selection
quince paste, water biscuits and walnut bread
20.00


Hot Beverages
Pot of Dilmah Tea
5.00


Bruno Rossi Coffee
5.00


Hot Chocolate
marshmallows
5.50


Liqueur Coffee
Galliano, Cointreau, Baileys, Frangelico
Kahlua, Tia Maria, Grand Marnier,
Drambuie, Amaretto or Irish Whisky
layered with semi whipped cream, and dusted with chocolate
15.00


Dessert Wine By The Glass
(45ml Measure)
Cloudy Bay Late Harvest Riesling Marlborough
Rich and nectar-like, the palate brims with flavours reminiscent of old-fashioned lime and grapefruit marmalade.
  2005 10.00
Charles Wiffen Dessert Riesling Marlborough
Lifted aromas of honeyied apricots, marmalade, and citrus cheesecake the palate
is defined with similar flavours, with a rich long elegant finish.
  2007 12.00
Yalumba Botrytis Viognier Barossa Australia
A beautiful nose of peach, and mandarin, with a palate to match,
light and not to stick, a perfect end to any meals.
  2009 12.00




 

 

Dessert Wines & Champagne

Cloudy Bay Late Harvest Riesling Marlborough
2005 60.00
Charles Wiffen Dessert Riesling Marlborough
2007 62.00
Pegasus Bay "Finale" Waipara
2008 66.00
Pegasus Bay "Finale" Waipara
2004 75.00
Tempus Two Botrytis Semillion Australia
2005 57.00
Askerne Dessert Cabernet Hawkes Bay
2005 42.00
Ata Rangi Kahu Botrytis Riesling Martinborough
2010 70.00
Yalumba FSW Botrytis Viognier Barossa Australia
2009 60.00
Moët and Chandon Nectar Impérial Epernay France N.V 130.00







 

 

Ports
(30ml Measure)

Galway Pipe Tawny Port
Australia 12 Year 12.00
Taylors Tawny Port
Portugal 10 Year 15.00
Taylors Tawny Port
Portugal 20 Year 20.00
Graham's Late Bottled Vintage Portugal 2005 15.00



 

Cognacs
(30ml Measure)

Hennessy   VS 12.00
Hennessy
  VSOP 18.00
Hennessy
  XO 35.00
Remy Martin   VSOP 18.00
Remy Martin   XO 35.00



 

Malt Whiskys
(30ml Measure)

Glenmorangie Lasanta
  15 year 19.00
Glenmorangie Quinta Ruban
  15 year 19.00
Glenmorangie
  18 year 25.00
Glenmorangie Original
  10 year 12.00
Springbank
  10 year 16.00
Highland Park   12 year 15.00
Isle of Jura Prophecy     18.00
Laphroaig   10 year 24.00
Bruichladdich Rocks     17.00
Ardbeg   10 year 15.00
Ardbeg Uigedail     18.00
Glenfiddich   12 year 12.00



 

 

 



 

Glenmorangie Tasting
Indulge in a flight of Glenmorangie Whiskys, tasting all four uninterrupted
30.00

 


History

Christchurch's large old houses are an important part of the city's architectural heritage. In the second half of the nineteenth century, the city's professional elite and owners of substantial sheep runs built large elegant town houses in the favoured parts of the city. Tiffanys is a grand example of one of the few remaining 'Tudor' style houses built during this period. When Christchurch was a smaller intimate city, some of the largest homes, particularly the homes of business and professional people, were built within a few minutes walk of the city centre. Only a few homes have survived the relentless expansion of the city centre.

Tudor House (Tiffanys) stands on a historic piece of ground. Its riverbank is just over the road from St Michaels's Church, one of Christchurch's finest buildings. Close by is the city's Bridge of Remembrance. Between 1852-1857 the land now occupied by Tudor House (Tiffanys) accommodated the infant Christ's College which moved to its present site in 1857. The site remained an ecclesiastical reserve for the next few years.

In 1907 the building of a 13 room house commenced for Dr F G Westenra who was the Registrar at Christchurch Hospital, 5 minutes walk away. The cost of the building was recorded as one thousand four hundred and ninety seven pounds. For the next few years the house was home to the Westenra family, Dr Westenra also having his private surgery in the building. After Dr Westenra's death in 1917 the family moved from the house.

Business was starting to press towards the building, with a number of small retail businesses
not far away down Oxford Terrace and in the 1920's one of the city's first Service Stations opened in the vicinity. It remained nevertheless a residence for many years, its connection with the medical or related professionals not broken until the 1970's.

In the 1960's however, the motor industry, which had first appeared in the area in the 1920's, took over the house itself. While Doctors and Dentists kept the first floor, downstairs walls were ripped out to accommodate a car sale business. In 1971 the property was bought by NZ Mutual Funds which prepared plans to demolish the old house, which was now looking rather shabby. Tudor House was to be replaced with a modern office block. Eventually their interests turned elsewhere and the house was left in limbo with the re-routing of Durham St and a new bridge across the Avon River.

In 1981 George Scrimshaw an Insurance Broker purchased Tudor House and resolved to 'save' the old building. The following year George transformed the building at considerable expense and with sympathy for the architectural character into it's current form. 'Tiffanys' as the building is affectionately known by locals became a Restaurant 29 years ago and was named after George Scrimshaw's daughter Tiffany.

Longevity is about survival in difficult times, whether it be a recession or the recent earthquakes. It required total commitment and loyalty of every staff member, and the support of the local community.

We wish to thank you sincerely for choosing Tiffanys Restaurant and we trust that your dining experience is enjoyable.

Your hosts, Noel and Sharon, purchased Tiffanys Restaurant in June 2003. Although they were passionate about food and wine, they had no idea how all consuming hospitality could be, but they love it!

In August 2007 Tiffanys celebrated 30 years as Christchurch's leading fine dining Restaurant.


Tiffanys 30 years

Your host's: Sharon Rees-Thomas and
Noel McGuigan