small plates
GARLIC BREAD | 9
Oven-baked cob loaf with garlic & parsley butter
WINTER TASTING BOARD FOR 2 | 28
Chorizo, calamari, deep fried brie with peach plum compote, hot olives, roasted pumpkin dip, pickles, pesto, grilled eggplant, zucchini & capsicum – served with toasted sourdough
MUSHROOM BRUSCHETTA | 14
Toasted sourdough topped with mushrooms, feta, thyme, basil pesto & toasted nut seed mix
ARANCINI (3) | 14
Panko-parmesan crumbed risotto balls filled with mushrooms & mozzarella cheese
SPINACH CIGARS (3) | 14
Spinach, silverbeet, dill, ricotta, feta, pine nuts & sunflower seeds wrapped in crispy pastry. Served with lemon yoghurt
SPICY SALT CALAMARI | 16 small / 28 large
Dusted in our signature five spice salt & served with lime chilli aioli (mildly-spiced)
CRAB BAO BUNS (2) | 18
Soft shell crab, slaw , pickled cucumber & gochujang chilli mayo. Served in steamed buns
SPANISH PRAWNS | 18
King prawns cooked in a smoked paprika chilli oil with chorizo & sourdough (moderately-spiced)
THAI GREEN MUSSELS | 18
NZ green-lipped mussels poached in a Thai green curry coconut broth. Served with toasted sourdough (moderately-spiced)
SATAY CHICKEN SKEWERS (6) | 16
Chicken breast tenderloins with a Malaysian peanut sauce (moderately-spiced)
SRIRACHA STICKY CHICKEN (6) | 16
Battered pieces of chicken breast tossed in our spicy sweet & sour sauce (moderately-spiced)
MINI TACOS (6) | 16
Apple cider braised pulled pork with fennel slaw & a peach plum compote
large plates
CHICKEN PANINI | 22
Panko-crumbed chicken breast, bacon, spinach, cheese & caesar dressing. Served with chips & salad
JAPANESE SALMON SALAD | 32
Ginger salmon fillet shredded & served with avocado, edamame, coriander, cucumber, broccolini, rice & wasabi mayo
BANGERS & MASH | 29
Bratwurst sausages served with cabbage bacon mash, minted peas, roasted. onions & our Devil’s Bend Dark Ale gravy
MEATBALL LINGUINE | 28
Pork & fennel meatballs tossed with chilli, baby spinach, napoli & parmesan
FISH & CHIPS | 28
Beer battered flathead fillets served with chips, tartare & garden salad
SEAFOOD CHOWDER PIE | 36
King prawns, scallops, mussels, calamari & flathead fillets in a creamy leek & fennel broth. Topped with puff pastry & served with salad
PAN-SEARED BARRAMUNDI | 36
Barramundi fillet topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & a lemon caper butter sauce
SUMAC ROCKLING | 34
Oven-baked rockling fillet served with green beans & a lentil, almond & cranberry salad. Topped with pomegranate yoghurt & lemon zest
SCALOPPINE | 29
Chicken breast pan-fried with mushrooms & a white wine sun-dried tomato cream. Served with a side of lemon chats & broccolini
BAKED PENNE | 29
With chicken breast, chorizo, olives, mushrooms, roasted red capsicum & spinach. Oven-baked with bocconcini, napoli sauce & topped with pesto
SEAFOOD LINGUINE | 38
King prawns, scallops, calamari, flathead fillet, mussels & cherry tomatoes tossed with garlic, chilli & olive oil (moderately-spiced)
CHICKEN BREAST | 32
Prosciutto-wrapped chicken breast filled roasted pumpkin, hazelnut, sage, feta, ricotta & spinach. Served with chats, green beans & a pesto parmesan cream
CHICKEN SCHNITZEL | 29
Panko parmesan crumbed chicken breast with mash, slaw & chicken salt gravy
CHICKEN PARMIGIANA | 29
Panko-crumbed chicken breast with ham, napoli & three cheeses (mozzarella, tasty & parmesan) Served with chips & garden salad
LAMB CURRY | 34
Diced lamb shoulder & potatoes simmered in aromatic spices. Served with naan, rice, yoghurt & salad (moderately spiced)
SLOW ROASTED LAMB FOR TWO | 79
Middle-Eastern spiced lamb shoulder (1.2kg), served with chips, flatbread, salad, tzatziki & hummus
HARVEST PENNE | 27
Mushrooms, olives, eggplant, zucchini, capsicum, baby spinach & broccolini in a pesto artichoke cream
CHICKPEA CURRY | 27
Potato, cauliflower, carrots & chickpeas cooked in Punjabi spices, served with naan, rice & salad
SATAY TOFU | 29
Seasonal vegetables & puffed tofu wok-tossed in Malaysian peanut sauce. Served with steamed rice.
Sides
MISO BROCCOLINI | 12
Broccolini tossed in miso butter & topped with miso granola
ROASTED PUMPKIN | 12
With lemon yoghurt, candied walnuts & pomegranate molasses
BUTTERED BRUSSELS | 12
Brussel sprouts sautéed with bacon & onion
SCALLOPED CHATS | 12
Thinly sliced chat potatoes, oven-baked with mozzarella & a pesto parmesan cream
SPICY SALT CAULIFLOWER | 12
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli
HAWKER VEGGIES | 12
Green beans, baby carrots, shitake mushrooms & potato fried in our house batter. Served with a soy vinegar dressing
GREEN LENTILS | 12
Toasted almonds, cranberries, capers, feta, olives & spring onion tossed with a light vinaigrette
CHIPS | 9
DESSERTS
PASSIONFRUIT LEMON SLICE | 8
Made with fresh lemon juice in a gluten free cookie crumb mix, topped with a passionfruit butter frosting & lemon curd
FUDGE BROWNIE | 10
Chocolate & walnut fudge slice topped with a chocolate ganache & raspberry coulis
STICKY DATE PUDDING | 14
Warmed sticky date pudding served with a rich butterscotch sauce & vanilla icecream
STRAWBERRY CHEESECAKE | 14
A gluten-free biscuit crumb base topped with New York style cheesecake & strawberry ganache
APPLE CINNAMON TART | 14
Butter shortbread tart filled with spiced apple & topped with crumble
CHOC CARAMEL CAKE | 14
Chocolate cake dipped in dark ganache, topped with pipes of chocolate, vanilla & caramel. Served with whipped cream & raspberry sauce (v)
WHITE CHOCOLATE VOLCANO | 15
Plant based with a gooey raspberry centre & topped with a creamy white ganache
BANANA HUMMINGBIRD | 14
Classic banana cake topped with cream cheese frosting, toasted coconut & passionfruit
CHOCOLATE or STRAWBERRY SUNDAE | 10
Vanilla ice cream, topping, whipped cream & wafer
AFFOGATO | 14
Vanilla ice cream with espresso & frangelico
(gf) gluten free (v) vegetarian (v+) vegan – see other drop downs
We cannot guarantee complete removal of trace elements and as such, completely allergy-free meals. If you have a severe food allergy, we recommend bringing in your own meal.
5% surcharge on Saturdays, 10% surcharge on Sundays, 15% surcharge on public holidays