|
|
|
RESTAURANT IS OPEN!
RESERVATIONS FOR DINING ARE RECOMMENDED!
email: stay@catlinsnz.com
phone: (03) 415-8668 ext 1 or 6
Alternative Phone: (022) 088-4078
HOURS OF OPERATION FEBRUARY
We will be open February 9th and 10th for the Burt Munro Festival for travelers!
10am-6:30pm for meals and beverages
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, THURSDAY, FRIDAY, SATURDAY, SUNDAY
CLOSED TUESDAYS AND WEDNESDAYS
HOURS OF OPERATION MARCH AND APRIL
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, FRIDAY, SATURDAY, SUNDAY
CLOSED TUESDAYS, WEDNESDAYS, THURSDAYS
RESTAURANT CLOSED FOR SEASON MAY ONWARDS UNTIL DECEMBER
HOURS OF OPERATION DECEMBER AND JANUARY
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, TUESDAY, WEDNESDAY, THURSDAY, FRIDAY, SATURDAY, SUNDAY
RESERVATIONS FOR DINING ARE RECOMMENDED!
email: stay@catlinsnz.com
phone: (03) 415-8668 ext 1 or 6
Alternative Phone: (022) 088-4078
HOURS OF OPERATION FEBRUARY
We will be open February 9th and 10th for the Burt Munro Festival for travelers!
10am-6:30pm for meals and beverages
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, THURSDAY, FRIDAY, SATURDAY, SUNDAY
CLOSED TUESDAYS AND WEDNESDAYS
HOURS OF OPERATION MARCH AND APRIL
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, FRIDAY, SATURDAY, SUNDAY
CLOSED TUESDAYS, WEDNESDAYS, THURSDAYS
RESTAURANT CLOSED FOR SEASON MAY ONWARDS UNTIL DECEMBER
HOURS OF OPERATION DECEMBER AND JANUARY
COFFEE AND SCONES 10am-12pm,
LUNCH 12pm- 2:45pm
DINNER 5pm- 6:00pm seatings
(close after our guests finish dining at approximately 8pm)
MONDAY, TUESDAY, WEDNESDAY, THURSDAY, FRIDAY, SATURDAY, SUNDAY
LOOK FORWARD TO THE BELOW, ONCE MORE!
We appreciate all of you who have supported us over the years and allowed us the opportunity to share our wonderful cuisine and establishment with you.
With the "New Normal", we have had to re-adjust our operating dynamics. Your health and safety while joining us in our establishment is important to us and a top priority! We have always been a health conscious establishment, but now have hand sanitiser available, are continuously sanitising surfaces after use as well as commonly used items such as EFTPOs terminals, salt and pepper shakers, door handles and more.
We look forward to having you join us soon!
With the "New Normal", we have had to re-adjust our operating dynamics. Your health and safety while joining us in our establishment is important to us and a top priority! We have always been a health conscious establishment, but now have hand sanitiser available, are continuously sanitising surfaces after use as well as commonly used items such as EFTPOs terminals, salt and pepper shakers, door handles and more.
We look forward to having you join us soon!
DRAUGHT AND CRAFT BEER
|
|
|
NATURALLY GOOD FOOD
|
|
|
|
2018 and 2019 BEEF + LAMB EXCELLENCE AWARD
We are thrilled to be joining the ranks of the best in the nation with our Beef and Lamb Excellence Awards:
2018: 'Premium Ribeye Steak served with a medley of wild mushrooms in a pastry vol-au-vont, triple cooked potatoes, jus served with seasonal vegetables' and our 'Roasted lamb rump accompaied by herb crusted sweet breads, kumara potato mash with seasonal vegetables'.
2019: 'Catlins Coast and Farm Prime Hereford beed served medium rare accinoanied by garlic prawns, coastal shellfish and seasonal vegetables' and our 'Southland lamb served medium rare with grilled lemo, seasonal greens, fetaand chimichurri sauce'
2018: 'Premium Ribeye Steak served with a medley of wild mushrooms in a pastry vol-au-vont, triple cooked potatoes, jus served with seasonal vegetables' and our 'Roasted lamb rump accompaied by herb crusted sweet breads, kumara potato mash with seasonal vegetables'.
2019: 'Catlins Coast and Farm Prime Hereford beed served medium rare accinoanied by garlic prawns, coastal shellfish and seasonal vegetables' and our 'Southland lamb served medium rare with grilled lemo, seasonal greens, fetaand chimichurri sauce'
2019 Bakels Supreme Pie Award
We are proud to announce that The Whistling Frog has won a silver award in this year's "Bakels Supreme Pie Awards"! An amazing achievement for our team to have the best meat pie in the Cafe Boutique section and place 2nd overall in the category.
Over 5,000 pies entered the nation wide competition and we can proudly say that "our pies do not need tomato sauce."
Over 5,000 pies entered the nation wide competition and we can proudly say that "our pies do not need tomato sauce."
GALLERY
|
|
