1U V v RESTAURANT /j \ / \ / \ A A V \/ \/ I BEST KNOWN FOR FRESH SEAFOOD ANO TOP SERVICE INTRODUCING DAILY from j 6pm-Bpm... g 5 COURSE MEAL WITH A I CHOICE OF 2 DISHES PER I COURSE. I $35.00 per head. |
Next Week Is ‘Vintage Chambers’ Chambers Restaurant Mid-Year Dinner Thursday 23, Friday 24, Saturday 25 June from 6pm. 6 Course Dinner 3 . Super Sparklings Appetiser Mains f© choose from.. Champagne Cocktail Traditional Roast Turkey ac- New Zealand > s incomparab | e companiesl with fresh Herb o an j e | Le Brun Methode Champernoise. _ Stuffing, Chippolatas and n , 1T I Soup Cranberry Jelly. Germany s lively Henkell Trocken. Cream Soup De Jour Hot Baked Ham served with s legendary Seafood Chowder a Drambuie Sauce and gar- Asti Spumante. nished with liqueured Figs. BOTTLE OF WINE Entree Rack of Lamb, oven PER COUPLE _ u nu a roasted, accompanied by a _ Camembert Cheese and Lamb Jus. ' Smoked Salmon served in a M Bg Phyllo Pastry Money Bag accompanied by a Cumber- Dessert land Sauce. Traditional Plum Pudding _ r> •i- run- served with Brandy Sauce. aSr Game Ravioli — Fresh Spin- Hr . • y W ach Ravioli filled with Pavlova served with Kiwifruit » • . 4, W Minced Venison served and Cream. Ef jy with a Tomato and Garlic p | us T ea an d Coffee, 1 JW Sauce. mints etc. k? wtWßi per person HHhBBB Sorbet SEQ Mango and Orange Sorbet. IJIJ b °pe7 cou'pte e Maitre'D John Logan and Chambers Executive : ' Chef, Scott Henwood - impeccable service, fine hhamhora ' V.’ la belle cuisine in the relaxed atmosphere of unamoers Chambers Restaurant. Crayfish & ~~ Cloudy Bay JBjOWMbB ... now enjoy evening, an Mid Year with outstanding Bl ‘Vintage Chambers success . . . ~ winefd'eHghted Mid Year Dinner’ —— diners in a special A 3 night season jL JsS this week ... s*s®sr jra.,*as uTelephone 795634 Cambridge Terrace Reservations Essential (In the old Canterbury Public Library Building) 5..'4 . ' i I
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Press, 17 June 1988, Page 30
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313Page 30 Advertisements Column 1 Press, 17 June 1988, Page 30
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