To Start

Warm hand-crafted baked loaf with olive oil, balsamic vinegar and butter                 $10

Langos with sour cream, dill, garlic, mozzarella cheese and harissa                         $12

Entrées

The Chameleon Soup                                                                                           $16

Grilled diver scallops with mint dressing, pea puree, crisp pancetta and watercress    $24

Chef’s take on the Bloody Mary:
Vodka and saffron scented tomato consommé poured at the table                            $16

Battered Clevedon Coast Oysters with wakame salad and Asian herbs  (1/2 Dozen)   $24

Shaved vegetable and nut salad with tarragon vinaigrette and sweetcorn fritter         $21

Clams and mussels in a mild coriander, lemongrass and coconut broth                     $22

Classic tomato and buffalo mozzarella with aged balsamic                                       $23

Duck rillettes with a courgette panna cotta, lemon and green apple granita               $24

Mains

Certified organic chicken ballotine with a Middle Eastern couscous stuffing,
broccolini and fennel Broth                                                                                   $34

Beef tenderloin with a trio of roasted potato, semi-dried tomato, and asparagus
with a caramelised shallot jus                                                                               $36

Nino’s freshly caught fish of the day                                                                      $34

36 hour slow-cooked pork belly with a peach and coffee sauce, fondant kumara

and sautéed baby leeks                                                                                        $32

Roasted rack of lamb with a cheese polenta cake, garden vegetables and mint
ginger jus                                                                                                           $36

Roasted duck breast on the bone, glazed with soy and maple syrup, toasted brioche,
beans and candied pears                                                                                      $38

Tagliatelle with vegetable spaghetti                                                                       $29

Grilled crayfish with seared sweetcorn and green beans, green gazpacho shot
and garlic bread                                                                                                  $39

Sides                                                                                                               $8ea

Medley of roasted potatoes              Grilled asparagus

Shoestring fries                              Garden vegetables

Summer salad

Chameleon Restaurant
InterContinental Wellington

2 Grey Street

Wellington 6011

PH: 04 495 7841

E: chameleon@interconti.com

Open Hours:

Breakfast

Weekdays from 6:30am until 10am

Weekends from 6:30am until 11am

Dinner

5:30pm until late every night