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"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 be only to assist.

A 15% surcharge is applicable on all public holidays
Bring Your Own Wine Bottles, available Sunday nights only (corkage charge applies).
(effective 17th August 2010)
Breads
Tiffany's freshly baked breads
Butter, extra virgin olive oil and balsamic, tomato pesto
$6.50 per portion
Entrees
Leek and Potato Soup
crème fraiche
14.50
Crayfish Bisque
crisp Pegasus Bay crab ravioli
16.00
Oxtail and Gorgonzola Risotto
crisp sage, shaved parmesan
23.00
Terrine of Canterbury Game
red onion jam, crostini
24.00
Seared Nelson Scallops
creamed leeks and black sausage
24.50
Gravadlax of Akaroa Salmon
crème fraiche, caviar and blinis
22.00
Pressed Roasted Vegetables
bocconcini and tomato fondue
22.50
Tiffany's "Taste of the Sea"
Indulge in New Zealand's Finest Sea Food
Gravadlax of Akaroa Salmon
Crayfish Bisque
Natural Clevedon Coast Oyster
29.00
Clevedon Coast Oysters
served three ways:
Natural with fresh lemon
Kilpatrick
pickled cucumber
4.50 each or 25.50 per half dozen or 46.00 per dozen
Sorbets
Raspberry & Strawberry, Passionfruit & Mango,
Lemon & Lime
6.00
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| Main Course Oven Roasted Fish
saffron pommé puree, asparagus, lobster sauce
38.00
Akaroa Sea Run Salmon Fillet
manuka smoked salmon cannelloni, artichoke puree
39.50
Roast Venison Loin
venison and swiss brown pithivier, sweet potato fondant, game jus
42.00
Duo of Merino Lamb
double lamb cutlet, "shepherds pie", ratatouille, confit garlic beans, rosemary jus
42.00
Canterbury Grass Fed Beef Fillet
beef check aranccini, sautéed chard, roasted shallots, red wine jus
39.50
Duo Of Canterbury Duck
puy lentils, roasted root vegetables, game jus
42.00
Pumpkin Gnocchi
Braised vegetables, butterbeans, watercress, rocket pesto
36.00
Tiffany's "Taste of Canterbury" Plate
Enjoy Canterbury at its finest
Double cutlet of Merino lamb, ratatouille, confit garlic beans, rosemary jus
Canterbury beef fillet, beef cheek aranccini, sautéed chard, roasted shallots, red wine jus
roast venison Loin venison and swiss brown pithivier, sweet potato fondant, game jus
50.00
Additions
All main courses are served as a complete dish.
However, for the larger appetite we would recommend additional vegetables.
Plate of Seasonal Vegetables
6.00
Garden Salad
6.00
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Desserts
Chocolate Indulgence
Baby chocolate fondant, chocolate and Kahlua tart, chocolate mousse
17.00
Rhubarb and Apple Crumble tart
White chocolate semi freddo
16.00
Lemon Crème Brûlée
blueberry compote, lemon biscotti
16.00
Apricot Frangipane Tart
apricot coulis, vanilla mascarpone
15.00
Selection of Ice Cream and Sorbet
12.50
Tiffany's Dessert Taste Plate
chefs selection of tasting desserts
25.00
Cheese
New Zealand Cheese Selection
Three of the best cheeses this country has to offer
served with poached pear, quince paste, and walnut bread
15.00 per person
Hot Beverages
Pot of Dilmah Tea
5.00
Bruno Rossi Coffee
5.00
Hot Chocolate
with marshmallows
5.50
All hot beverages served with petit fours
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Dessert Wines
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Glass
(45mlMeasure) |
Bottle |
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Villa Maria Noble Riesling Marlborough |
2003 |
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$96.00 |
Charles Wiffen Dessert Riesling Marlborough
Lifted aromas of honeyed apricots, marmalade, and citrus cheesecake, the palate is defined with similar flavours, with a rich long elegant finish.
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2007 |
$9.00 |
$50.00 |
Mt Cass Opulence Dessert Chardonnay Waipara |
2006 |
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$52.00 |
Pegasus Bay "Finale" Waipara
A beautiful nose of peach, crisp apple and mandarin, with a palate to match, light and not to stick, a perfect Finale to any meals. |
2007 |
$12.00 |
$61.00 |
Tempus Two Botrytis Semillion Australia |
2005 |
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$57.00 |
Askerne Dessert Cabernet Hawkes Bay |
2005 |
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$40.00 |
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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
Cognacs
(30ml Measure)
Hennessy VSOP 18.00
Remy Martin XO 25.00
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
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HISTORY OF TIFFANYSRESTAURANT
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) stand on a historic piece of ground. Its river bank 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 TudorHouse (Tiffanys) accommodated the infant Christ's College which moved to it's 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 FG 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, it's 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 Doctor's and Dentists kept the first floor, downstairs walls were ripped out to accommodate a car sale business. In 1971 the property was boughtby 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 27 years ago and was named after George Scrimshaw's daughter Tiffany.
In May 2010 Tiffanys celebrated 28 years as Christchurch's leading fine dining Restaurant

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