Our Menu

GARLIC BREAD – Oven-baked cob loaf with garlic & parsley butter (v) | 12

ARANCINI (3) – Panko-parmesan crumbed risotto balls filled with mozzarella. Served with truffle aioli (v) | 14

SPICY SALT CAULIFLOWER – Fried cauliflower dusted in our signature five-spice salt. Served with chilli lime mayo (v+) (gf) | 14

VADA FRITTERS – Curry leaf & mustard seed spiced potato, coated in chickpea batter. Served with a trio of chutneys – tamarind, coconut & coriander (v+) (gf) | 14

VEG BRUSCHETTA – Toasted sourdough with grilled eggplant, zucchini, capsicum, olives & basil pesto. Topped with feta (v) | 14  with vegan feta (v+) | 14

SATAY CHICKEN SKEWERS (6) – Grilled chicken breast tenderloins with a Malaysian peanut sauce (moderately-spiced) | 16

COASTAL SALT CALAMARI – Dusted in our signature lemon fennel salt. Served with pickled cucumber & kewpie mayo (mildly-spiced) (gf) | 16 small / 29 large

SPANISH PRAWNS – King prawns & chorizo cooked in a smoked paprika chilli oil. Served with toasted sourdough (moderately-spiced) | 18  (gf) – with garlic bread

BAO BUNS (2) – With slaw, pickled cucumber & gochujang chilli mayo with soft shell crab | 18

MUSSELS – NZ green-lipped mussels poached in napoli, chilli, garlic & white wine. Served with toasted sourdough (moderately-spiced) | 18 (gf) – served with garlic bread

MORETON BAY BUG – Cooked in garlic butter (gf) | 18

CHIPS – Served with truffle aioli | 12

TASTING BOARD FOR TWO – Chorizo, pork salami, coastal salt calamari, prosciutto, hot olives, pickles, grilled veg & pesto – served with pita | 32  (gf) – with crackers

PULLED PORK BURGER – With American cheese, fried pickles, slaw & smokey bbq sauce. Served with chips | 26

KOREAN FRIED CHICKEN BURGER – Gochujang marinated chicken with kimchi style slaw, cheese, lettuce & kewpie mayo. Served with chips | 26

BAJA SALAD – Beer-battered flathead fillet served on a salad of avocado, kale, cabbage, green apple, cherry tomatoes, coriander, onion & jalapenos with an orange-lime vinaigrette. Topped with chipotle mayo (moderately spiced)  | 29

HALLOUMI SALAD – With oven-roasted beets, caramelised onion, baby carrots, sunflower seeds, pepitas & broccolini on a pumpkin puree. Served with pearl couscous (v) | 26

VIETNAMESE PRAWN SALAD – Chilled king prawns tossed in a salad of green mango, capsicum, cabbage, carrot, mint, coriander, Vietnamese basil & nuoc cham dressing. Topped with fried shallots & toasted peanuts (mildly spiced) (gf) | 32

 PAN-SEARED BARRAMUNDI – Barramundi fillet topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & a lemon caper butter sauce (gf) | 39

SALMON FILLET – Grilled salmon fillet on a salad of edamame, avocado, green mango, cucumber, snowpea tendrils, spring onion, coriander & a soy sesame dressing. Served with miso tahini & lime (gf) | 39

GARLIC PRAWN LINGUINE – King prawns & hand-rolled durum linguine tossed in a creamy garlic-chardonnay sauce | 39
(gf) – served with steamed rice

PORK CUTLET – Grilled pork cutlet with a creamy mushroom sauce, colcannon mash,  green beans & pickled fennel (gf)| 35

SEAFOOD LINGUINE – Hand-rolled durum linguine with king prawns, scallops, calamari, mussels, flathead fillets & cherry tomatoes tossed with garlic, chilli & olive oil (moderately spiced) | 39

FISH & CHIPS – Beer-battered flathead fillets served with chips, tartare & garden salad | 29

SEAFOOD CHOWDER – King prawns, scallops, mussels, calamari & flathead fillets in a creamy leek & fennel broth. Served with salad & toasted sourdough | 39  (gf) – served with garlic bread

CHICKEN SCHNITZEL – Panko parmesan crumbed chicken breast with bacon & cabbage mash, slaw & chicken salt gravy | 29

LAMB CUTLETS – Seared with cumin & mustard seed, topped with mint chutney.  Served with chargrilled potatoes & cucumber tomato salad (gf) | 39

CHICKEN PARMIGIANA – Panko-crumbed chicken breast with ham, napoli & three cheeses (mozzarella, tasty & parmesan). Served with chips & garden salad | 29

SCALOPPINE – Chicken breast pan-fried with mushrooms, baby spinach & a white wine sundried tomato cream. Served with a side chats & broccolini (gf) | 29

SLOW-ROASTED LAMB FOR TWO – Middle-Eastern spiced lamb shoulder served with chips, flatbread, salad, tzatziki & hummus  | 89
(gf) no flatbread – garlic bread instead

VEGAN FISH & CHIPS – Battered banana blossoms served with chips, tartare & garden salad (v+) | 29

NOURISH BOWL – Oven-roasted beets, caramelised onions, baby carrots, sunflower seeds, pepitas & broccoli on a pumpkin puree. Served with pearl cous cous & marinated tofu  (v+) | 26

CHICKPEA CURRY – Potato, cauliflower, carrot & chickpeas cooked in Punjabi spices. Served with naan, rice & salad (moderately-spiced) (v+) | 26
(gf) served with pappadam

MUD CAKE – A rich chocolate cake with layers of chocolate ganache. Served with cream (gf)  | 16

RHUBARB POT – Rhubarb & apple compote served with a pot set panna cotta (gf)  | 15

VANILLA SLICE BITES (3pc) -
Our take on a french vanilla slice but easier to eat | 14

LEMON TART – Served with cream & old fashioned lemon curd | 16

NAN’S TRIFLE – Layers of apricot nectar spiked sponge, custard, jelly & cream with bananas, strawberries & crushed nuts | 15

STICKY DATE PUDDING – Warmed with butterscotch and ice cream  | 16

VEGAN MUD CAKE –  Warmed chocolate cake with strawberries & ice cream (v+)  | 16

AFFOGATO – Vanilla ice cream paired with a shot of espresso and Frangelico | 14

CHOCOLATE OR STRAWBERRY SUNDAE – 
Vanilla ice cream topped with your choice of chocolate or strawberry sauce, finished with a wafer and whipped cream | 12

(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