small plates
GARLIC BREAD | 9
Oven-baked cob loaf with garlic & parsley butter
TASTING BOARD | 22
Prosciutto, pork salami, double brie, hot olives, roasted capsicum, roast pumpkin dip, marinated feta, pesto & flatbread
PUMPKIN BRUSCHETTA | 12
Toasted sourdough topped with roasted pumpkin, feta, basil pesto & toasted nut seed mix
ARANCINI (3) | 12
Panko-parmesan crumbed risotto balls filled with mushrooms & mozzarella cheese
MINI SPING ROLLS (6) | 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) | 16
Soft shell crab, slaw , pickled cucumber & gochujang chilli mayo. Served with in steamed buns
SPANISH PRAWNS | 18
King prawns cooked in a smoked paprika chilli oil with chorizo & sourdough (moderately-spiced)
MUSSELS | 18
NZ green-lipped mussels simmered in a chilli, white wine & napoli sauce. Served with toasted sourdough (moderately-spiced)
SATAY CHICKEN SKEWERS (6) | 14
Chicken breast tenderloins with a Malaysian peanut sauce (moderately-spiced)
SRIRACHA STICKY CHICKEN (6) | 14
Battered pieces of chicken breast tossed in our spicy sweet & sour sauce (moderately-spiced)
PORK & FENNEL MEATBALLS (3) | 14
Oven-baked in tomato & red wine. Served on grilled halloumi
LAMB CURRY CIGARS (2) | 14
Lamb shoulder & potato simmered in aromatic spices, wrapped in crispy pastry
large plates
DUCK SALAD | 26
Chinese spiced duck leg on a slaw of cabbage, carrot, cucumber, capsicum, coriander, mint & spring onions. Topped with crispy wonton & hoisin vinaigrette
CHIPOTLE CHICKEN SALAD | 26
Lime & adobo marinated chicken thigh, sliced & served with black bean, corn, avocado, roasted capsicum, coriander & rice. Topped with chipotle mayo & corn chips (moderately spiced)
JAPANESE SALMON SALAD | 28
Ginger salmon fillet shredded & served with avocado, edamame, coriander, cucumber, broccolini, rice & wasabi mayo
CHICKEN PANINI | 24
Panko-crumbed chicken breast, bacon, spinach, cheese & caesar dressing. Served with chips & salad
FISH & CHIPS | 28
Beer battered flathead fillets served with chips, tartare & garden salad
SEAFOOD CHOWDER PIE | 34
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 | 28
Chicken breast pan-fried with mushrooms & a white wine sun-dried tomato cream. Served with a side of lemon chats & asparagus
BAKED PENNE | 28
With chicken breast, chorizo, olives, mushrooms, roasted red capsicum & spinach. Oven-baked with bocconcini, napoli sauce & topped with pesto
SEAFOOD LINGUINE | 36
King prawns, scallops, calamari, flathead fillet, mussels & cherry tomatoes tossed with garlic, chilli & olive oil (moderately-spiced)
CHICKEN BREAST | 30
Prosciutto-wrapped chicken breast filled roasted pumpkin, hazelnut, sage, feta, ricotta & spinach. Served with chats, green beans & a pesto parmesan cream
CHICKEN SCHNITZEL | 26
Panko parmesan crumbed chicken breast with mash, slaw & chicken salt gravy
CHICKEN PARMIGIANA | 28
Panko-crumbed chicken breast with ham, napoli & three cheeses (mozzarella, tasty & parmesan) Served with chips & garden salad
LAMB CUTLETS | 38
Pan-seared cutlets served medium with cumin & mustard seeds – topped with mint chutney. Served with char-grilled potatoes & a basil cherry tomato salad
SLOW ROASTED LAMB FOR TWO | 79
Middle-Eastern spiced lamb shoulder (1.2kg), served with chips, flatbread, salad, tzatziki & hummus
VEGAN LINGUINE | 26
Asparagus, cherry tomatoes, spinach & peas with a lemon, sun-dried tomato & artichoke cream. Topped with garlicky bread crumbs
JACKFRUIT SALAD | 26
Mexican-spiced pulled jackfruit served with black bean, corn, avocado, roasted capsicum, coriander, rice & chipotle mayo (moderately spiced)
CHICKPEA CURRY | 26
Potato, cauliflower, carrots & chickpeas cooked in Punjabi spices, served with naan, rice & salad
SATAY TOFU | 26
Seasonal vegetables & puffed tofu wok-tossed in Malaysian peanut sauce. Served with steamed rice.
Sides
MISO BROCCOLINI | 9
Broccolini tossed in miso butter & topped with miso granola
ROASTED PUMPKIN | 9
With lemon yoghurt, candied walnuts & pomegranate molasses
BUTTERED BRUSSELS | 9
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
CHERRY TOMATO SALAD | 12
With basil, bocconcini, spinach & red onions
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