A restaurant is only as good as it's kitchen. And with Chef Paul Duncan at the helm, we are confident that Liquidity offers some of the the best dining in Christchurch.
New Zealand trained, Chef Paul specializes in Modern Asian cuisine using only the freshest local ingredients. Coming soon, our updated seasonal menu:
2011 Menu
To Taste
• crisp bruschetta with feta - 8.0
• steamed salted edamame - 8.5 g d
• chorizo and roasted artichoke - 9.5 d
• chilli and ginger beef bites - 10.5 g d
• warmed marinated olives - 10.5 g d
• seared scallop with nahm jim - 11.0g d
First Flavours
• chef’s soup of the day - 11.5
• fresh bread selection served with our homemade spreads - 12.0
• black tiger prawns – (6 or 12) all served with steamed jasmine rice - 14.0 / 26.0
Your choice of: coconut sambal g
garlic, ginger and lemongrass g d
chilli and lime g d
• pork wontons with a chilli and lime syrup - 15. 0 d
• japanese spiced squid, fresh salad leaves, yoghurt and mango glaze - 15.5
• roast chicken salad with cucumber, cherry tomato, red onion, bound with a coconut
dressing - 16.5 g
• crispy pressed duck with sautéed greens and a mandarin sauce - 19.5
Main Flavours
• beetroot risotto, wok fried vegetables and a yoghurt mint dressing - 26.5 g
• thai red curry of chicken, prawn and pineapple, accompanied with jasmine rice and pickle cucumber - 28.5 g
• braised beef shin with ginger fennel and a hot and sour salad - 29.5 g d
• 5-spiced monkfish, butternut puree, green beans and seared scallops - 32.5 g
• red-braised pork belly, gratin potato, sauté vegetables and a chilli lime glaze - 32.5 g
• 200g ribeye served with gratin potato, cabbage and bacon, béarnaise sauce and a sake spiked jus - 33.0 g
• seared lamb rump with beetroot risotto, soft herb salad and a yoghurt mint dressing - 34.5 g
Sides
• steamed jasmine rice - 5.5 g d
• gratin potato - 6.5 g
• hand cut fries - 6.5 g d
• bok choi with oyster and hoison sauce - 7.0 g
• stir fried vegetables - 7.0 g
• crushed potatoes with herb olive oil & feta - 7.0 g
Cheese
• New Zealand cheese plate (1 – 2 people)
3 speciality cheeses served with crackers, fresh fruit and a plum and port jam - 17.5
Sweet
• affogato al caffe, benedictine with bitter chocolate truffle and pistachio cardamom biscotti - 10.5 n
• milk and white chocolate tiramisu with hazelnut brittle and hokey pokey - 13.0 n
• lemon curd tart topped with fresh berries - 13.0
• orange glazed peach topped with pohutakawa honey ice-cream, sable biscuit and persian candyfloss - 13.5
• silky chocolate fondue served with seasonal fruits, marshmallow and crystal ginger cookies (serves 1 – 2 people) - 16.5 n
*
Liquidity has considered those with dietary restrictions;
g – Gluten Free
n – Contains Nuts
d - Dairy Free
For any other dietary restrictions please inform our friendly service team.
As good food takes time please inform your friendly service staff of your time restraints.
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