Our Menu

GARLIC BREAD – cob loaf, garlic butter (v) | 12

ARANCINI (3) – mozzarella & mushroom risotto balls, truffle aioli (v) | 16

SPICY SALT CAULIFLOWER – five-spice salt., pickled cucumber, hilli lime mayo (v+) (gf) | 16

VADA FRITTERS (3) – curry leaf & mustard seed spiced potato, tamarind, coconut & coriander chutneys  (v+) (gf) | 16

STICKY CHICKEN (6) – battered breast, spicy sriracha sauce  | 16

SATAY CHICKEN SKEWERS (6) – grilled breast, malaysian peanut sauce (moderately-spiced) | 18

COASTAL SALT CALAMARI – lemon fennel salt, pickled cucumber, kewpie mayo (mildly-spiced) (gf) (i)| 18

SPANISH PRAWNS – prawns, chorizo, smoked paprika chilli oil, sourdough (moderately-spiced) (i) | 20  (gf) – with garlic bread

BAO BUNS (2) – crispy soft shell crab, pickled veg, kaffir lime mayo (i) | 20

MUSSELS – nz green-lipped mussels, napoli, chilli, garlic, white wine, sourdough (moderately-spiced) (i) | 20 (gf) – with garlic bread

MORETON BAY BUG – garlic butter, parsley (gf) (i) | 22

ANTIPASTO BOARD – chorizo, pork fennel salami, coastal salt calamari, prosciutto, mixed olives, feta, pickles, pesto, pita. (i) | 42  (gf) – with crackers

SALUMI BOARD – san daniele 24 month aged prosciutto, capocollo, pork fennel salami, chorizo salami, black forest ham, burrata di bufala with pistachio, mixed olives, sourdough | 48  (gf) – with crackers

LAND

PULLED PORK BURGER – american cheese, fried pickles, slaw, smokey bbq sauce, chips | 29

KOREAN FRIED CHICKEN BURGER – free range chicken thigh, gochujang marinade, kimchi slaw, cheese, lettuce, kewpie mayo, chips | 29

BAKED PENNE – pork & fennel meatballs, bocconcini, spinach, napoli, pesto, parmesan   | 32

OVEN-ROASTED DUCK – duck leg, beetroot & plum reduction, chat potatoes, swiss chard, beans (gf) | 38

GRILLED PORK – pork cutlet, apple fennel puree, colcannon mash, beans gf)| 40

SLOW-ROASTED LAMB FOR TWO – middle-eastern spiced lamb shoulder , chips, pita, salad, tzatziki & hummus  | 88 (gf) no flatbread – garlic bread instead

OLD FAVES

CHICKEN PARMIGIANA – panko-crumbed breast, ham, napoli, cheese, chips, salad | 32

BANGERS & MASH – pork sausages, colcannon mash, spinach, peas, onion gravy | 32

SCALOPPINE – chicken breast, mushrooms, spinach, white wine, sundried tomato cream, chats, beans (gf) | 32

INDIAN PLATTER– free-range butter chicken, lamb curry, grilled prawns, chickpea & veg curry, mung & red lentil dhal, green mango pickle, salad, rice, naan (mildly spiced) (i) | 46  (gf) – served with pappadum instead

SEA

BAJA SALAD – beer-battered flathead, avocado, kale, green apple, cherry tomatoes, coriander, onion, jalapenos, mixed leaves, orange-lime vinaigrette, chipotle mayo (moderately spiced) (i) | 32

GARLIC PRAWN LINGUINE – hand-rolled durum pasta, garlic, chardonnay, cream, garlic (i)| 42  (gf) – served with steamed rice

SEAFOOD CHOWDER – scallops, prawns, mussels, calamari, flathead,  creamy leek & fennel broth, salad, sourdough (i) | 42 (gf) – served with garlic bread

FISH & CHIPS – beer-battered flathead, chips, tartare, salad (i) | 32

SEAFOOD LINGUINE – hand-rolled durum pasta, prawns, scallops, calamari, mussels, flathead, cherry tomatoes, garlic, chilli, olive oil, dash of napoli (moderately spiced) (i) | 42

PAN-SEARED BARRAMUNDI – barramundi fillet, toasted macadamias,  chats, beans, lemon caper butter (gf) (a) | 42

GINGER SALMON – salmon fillet, rice rosti, bok choy, beans, ginger shallot sauce (a) | 42

GARDEN

WINTER VEG BOWL – oven-roasted beets, caramelised onions, baby carrots, cranberries, sunflower seeds, pepitas, broccoli, pumpkin puree, pearl cous cous   | 32  with halloumi (v) or  with tofu (v+)

CHICKPEA CURRY – punjabi spiced curry, mung & red lentil dhal, green mango pickle, naan, rice, salad (mildly-spiced) (v+) | 32  (gf) served with pappadam

LOW FODMAP

CALAMARI SALAD – mixed leaves, cucumber, tomato, lemon dressing (gf) (i) | 18  with halloumi instead (v)

PAN-SEARED BARRAMUNDI – barramundi fillet, toasted macadamias, chats, beans, lemon caper butter |42

MUD CAKE – A rich chocolate cake with layers of chocolate ganache. Served with cream (gf)  | 17

RHUBARB POT – Rhubarb & apple compote served with a pot set panna cotta (gf)  | 18

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 | 17

NAN’S TRIFLE – Layers of apricot nectar spiked sponge, custard, jelly & cream with bananas, strawberries & crushed nuts | 17

STICKY DATE PUDDING – Warmed with butterscotch and ice cream  | 18

VEGAN MUD CAKE –  Warmed chocolate cake with strawberries & ice cream (v+)  | 18

AFFOGATO – Vanilla ice cream paired with a shot of espresso and Frangelico | 18

CHOCOLATE OR STRAWBERRY SUNDAE – 
Vanilla ice cream topped with your choice of chocolate or strawberry sauce, finished with a wafer and whipped cream | 13

(gf) gluten friendly (v) vegetarian (v+) vegan – see other drop downs

MENU POLICY:We’re unable to modify, substitute, remove ingredients or serve items on the side – please select an unaltered dish that best suits your dietary needs. We can’t guarantee any dish is free of trace allergens so guests with severe allergies may bring their own meal. No exceptions. Thank you for treating our staff with courtesy and respect.  

5% surcharge on Saturdays, 10% surcharge on Sundays, 15% surcharge on public holidays