Our Menu

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

TASTING BOARD FOR 2 – With chorizo, pork salami, calamari, deep fried brie with seasonal compote, hot olives, marinated feta, roasted pumpkin dip, pickles, pesto, grilled eggplant, zucchini & capsicum – served with toasted sourdough | 32

ARANCINI (3) – Panko-parmesan crumbed risotto balls filled with mushroom & mozzarella. Served with truffle & confit garlic aioli (v) | 16

SPICY SALT CAULIFLOWER – Fried cauliflower dusted in our signature five-spice salt. Served with chilli lime mayo (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

SMOKED SALMON BRUSCHETTA – Toasted sourdough with smoked salmon, lemon & dill cream cheese. Topped with a caper & ginger salsa | 16

SPICY SALT CALAMARI – Dusted in our signature five spice salt. Served with pickled cucumber & kewpie mayo (mildly-spiced) (gf) | 18 small / 32 large

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

BAO BUNS (2) – With slaw, pickled cucumber & gochujang chilli mayo.
(mildly-spiced)
with soft shell crab | 18
with tofu (v+) | 15

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

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

SRIRACHA STICKY CHICKEN (6) – Battered pieces of chicken breast tossed in our spicy sweet & sour sauce (moderately-spiced) | 15

PORK & FENNEL MEATBALLS (3) -cooked in napoli sauce & served on grilled halloumi | 16

PULLED PORK BURGER – With American cheese, fried pickles, slaw & smokey bbq sauce. Served with chips | 28

VEG BURGER – Panko-crumbed king oyster mushroom with cheese, tomato, pickled cucumber, lettuce & bang bang sauce. Served with chips (v) | 26

KOREAN FRIED CHICKEN BURGER – Gochujang marinated chicken with kimchi style slaw, cheese, lettuce & kewpie mayo. Served with chips | 28

CHICKEN PANINI – Shredded chicken breast, walnuts, cranberries, celery, onion, dill & mayo. Served with chips | 24

HAM PANINI – Smoked ham, Swiss cheese, artichokes, caramelised onion, spinach & pesto. Served with chips | 24

HARVEST SALAD – Oven-roasted beets, baby carrots, shallots, sunflower seeds, pepitas & broccolini on a pumpkin puree. Served with pearl couscous
with halloumi (v) | 28
with grilled chicken breast | 30

JAPANESE SALMON SALAD – Ginger salmon fillet shredded & served with avocado, edamame, coriander, cucumber, broccolini & cashews. Served with rice
& wasabi mayo | 34

FISH TACO SALAD – Salad of mango, avocado, black beans, corn, fried jalapeños, coriander, corn chips & cherry tomatoes.Topped with Mexican style crumbed flake fillets & chipotle mayo | 32

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

SEAFOOD CHOWDER PIE – King prawns, scallops, mussels, calamari & flathead fillets in a creamy leek & fennel broth. Topped with puff pastry & served with salad | 38 (when busy please allow up to 30 min) (gf) no pastry

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) | 38

SUMAC ROCKLING – Oven-baked rockling fillet served with green beans & a lentil, almond & cranberry salad. Topped with pomegranate yoghurt & lemon zest (gf) | 38

CHICKEN BREAST – Prosciutto-wrapped breast filled with pumpkin, hazelnut, sage, feta, ricotta & baby spinach. Served with chats, green beans & a pesto parmesan cream (gf) | 36 (when busy please allow up to 30 min)

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

DUCK LAKSA – Roasted duck leg in a Penang style coconut spiced broth with hokkien noodles, shiitake mushrooms, wombok cabbage, coriander, mint & lime
(moderately-spiced) | 35

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

LAMB CUTLETS – Seared with cumin & mustard seeds, topped with mint chutney. Served with char-grilled potatoes & cherry tomato & basil salad | 39

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

SLOW-ROASTED LAMB FOR TWO – Middle-Eastern spiced lamb shoulder (1.2kg) served with chips, flatbread, salad, tzatziki & hummus | 89
(gf) no flatbread – garlic bread instead

GARLIC PRAWN LINGUINE – King prawns tossed is a creamy chardonnay sauce | 38

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

BAKED PENNE – With chicken breast, chorizo, olives, mushrooms, red capsicum & baby spinach. Oven-baked with bocconcini, napoli sauce & topped with pesto | 32
(v) eggplant & broccolini instead of chicken chorizo | 29

VEGAN FISH & CHIPS – Battered banana blossoms served with chips, tartare & garden salad (v+) | 24

ARTICHOKE CREAM LINGUINE – Mushrooms, eggplant, zucchini, capsicum, olives, baby spinach & broccolini in a pesto artichoke cream. Topped with a garlicky
crumb (v+) | 28

CHICKPEA CURRY – Potato, cauliflower, carrot & chickpeas cooked in Punjabi spices. Served with naan, rice & salad (moderately-spiced) (v+) | 28
(gf) served with pappadam

SATAY TOFU – Puffed tofu, beans, broccolini, eggplant, carrot & peas wok-tossed in Malaysian style peanut sauce. Served with rice
(moderately-spiced) (v+) | 28

MISO BROCCOLINI – Broccolini tossed in butter & topped with miso granola (v) | 14

BUTTERED BRUSSELS – Brussel sprouts sautéed with bacon & onion (gf) | 14

SCALLOPED CHATS – Thinly sliced chat potatoes, oven-baked with mozzarella &
a pesto parmesan cream (gf) (v) | 14

LENTIL SALAD – Lentil, cranberry & almond salad with feta (v) | 16
with vegan feta (v+) | 16

CHIPS (gf) (v+) | 14

CHOCOLATE WALNUT BROWNIE | 12
Rich dark chocolate brownie filled with walnuts. Served with cream & raspberry coulis

APPLE RHUBARB PANNA COTTA | 16
A classic Italian custard served with a apple & rhubarb compote (gf)

BREAD & BUTTER PUDDING | 16
Golden buttery bread & sultana pudding served with anglaise sauce

SALTED CARAMEL & CHOCOLATE POT | 16
Gooey salted caramel layered with rich dark chocolate & butter cookie crust. Served with whipped cream & strawberries

LEMON & LIME CHEESECAKE | 16
Baked lemon & lime cheesecake served with tangy lemon curd & whipped cream (gf)

STICKY DATE PUDDING | 16
Warmed sticky date pudding, served with a rich butterscotch sauce & vanilla ice cream

AFFOGATO | 14
Vanilla ice cream with espresso & frangelico

CHOCOLATE MUD CAKE | 16
Plant based chocolate mud cake served with vegan vanilla ice cream & raspberry coulis (v+)

CHOCOLATE OR STRAWBERRY SUNDAE | 12
Vanilla ice cream, topping, wafer & whipped cream

(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