small plate

GARLIC BREAD | 9
Oven-baked cob loaf with garlic & parsley butter (v)

SPICY SALT CAULIFLOWER | 12
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli (mildly-spiced) (gf) (v+)

ARANCINI (3) | 12
Panko-parmesan crumbed risotto balls filled with mushrooms & mozzarella  cheese. Served with lemon aioli (v)

GREEN LENTILS | 12
With toasted almonds, feta, olives, cranberries & spring onion. Tossed with a light vinaigrette (gf) (v) (v+) vegan feta

PROSCIUTTO SALAD | 14
With fresh mozzarella, basil, cherry tomatoes & balsamic glaze

COS LEAVES | 12
Tossed with caesar dressing, bacon, parmesan & crouton crumbs

SPICY SALT CALAMARI  | 16 small / 28 large
Dusted in our signature five spice salt & served with lime chilli aioli (mildly-spiced) (gf)

CRAB BAO BUNS  (3) | 18
Soft shell crab, slaw with citrus dressing & sweet chilli mayo in a steamed bun

PRAWN COCKTAIL (6) | 26
Chilled king prawns in shell served with Thai dipping & cocktail sauces

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

SATAY CHICKEN SKEWERS (6) | 14
Chicken breast tenderloins with Malaysian peanut sauce, jasmine rice & cucumber (moderately-spiced) (gf)

LAMB CIGARS  (2) | 14
Slow-roasted lamb shoulder & feta wrapped in crispy pastry, served with tzatiki, kalamata olives, chickpeas, mint, cherry tomatoes, cucumber & red onion

large plate

FISH & CHIPS | 24
Beer battered flathead fillets served with chips, tartare & garden salad

PAN-SEARED BARRAMUNDI | 34
Topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & lemon caper butter (gf)

GINGER SALMON & PRAWN | 34
Grilled salmon fillet & king prawns simmered in a miso ginger broth. Served with grilled eggplant, bok choy & shitake mushrooms (gf)

SEAFOOD LINGUINE | 34
King prawns, scallops, calamari, mussels & cherry tomatoes tossed with garlic, chilli & olive oil (moderately-spiced)

SEAFOOD JAMB-AELLA | 34
Our jambalaya & paella fusion of turmeric & smoked paprika spiked arborio rice with chorizo, prawns, scallops, mussels, calamari, roasted red capsicum, green beans & peas ( moderately-spiced) (gf)

CHICKEN BREAST | 29
Prosciutto-wrapped chicken breast filled roasted pumpkin, hazelnut, sage, feta, ricotta & spinach. Served with chats, green beans & a pesto parmesan cream (gf)

CHICKEN PARMIGIANA | 24
Panko-crumbed chicken breast with ham, napoli & three cheeses (mozzarella, tasty & parmesan) Served with chips & garden salad

LAMB CUTLETS  (3) | 34
Pan-seared cutlets served medium with cumin & mustard seeds – topped with mint chutney. Served with char-grilled potatoes & a basil cherry tomato salad (gf)

EYE FILLET | 38
Gippsland grass-fed beef tenderloin (250g), served with scalloped potatoes, baby carrots, broccolini & garlic butter (gf)

AUTUMN LINGUINE | 24
Sautéed mushrooms, broccolini, green beans & peas tossed in our artichoke & lemon sauce. Topped with garlicky bread crumbs (v+)

MISO BROTH | 24
Eggplant, bok choy, shitake mushrooms & tofu puffs simmered in a ginger miso broth (gf)  (v+)

VEGGIE JAMB-AELLA | 24
Our jambalaya & paella fusion of turmeric & smoked paprika spiked arborio rice with roasted red capsicum, green beans, broccolini, eggplant & peas (gf) (v+)

on the side

GREENS | 9
Broccolini & green beans topped with miso granola (gf) (v+)

BABY CARROTS | 9
Sautéed in Middle Eastern spices with a butter bean tahini puree (gf) (v+)

CHAT POTATOES | 9
Roasted with curry leaves, cumin & mustard seed (gf) (v+)

CHIPS | 9
(gf) (v)

STEAMED RICE | 4
(gf) (v)

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 (gf) (v)

FUDGE BROWNIE | 10
Chocolate & walnut fudge slice topped with a chocolate ganache & raspberry coulis (v+)

STICKY DATE PUDDING | 14
Warmed sticky date pudding served with a rich butterscotch sauce & vanilla icecream (v)

LEMON BAKED CHEESECAKE | 14
A gluten-free biscuit crumb base topped with  a tart lemon gel. Served with whipped & tangy lemon curd (gf) (v)

ORANGE & ALMOND CAKE | 14
Ground almond & whole orange cake wrapped in white chocolate & toffee crust. Served with candied almond crumb & cream (gf)(v)

CHOC CARAMEL CAKE  |  14
Chocolate almond cake dipped in dark ganache, topped with pipes of chocolate, vanilla & caramel. Served with whipped cream & raspberry sauce (gf)

VEGAN BERRY PIE  |  15
Coconut cake topped with berry compote & vanilla crumble. Served with dairy free ice cream & raspberry coulis (v+)

CHOCOLATE or STRAWBERRY SUNDAE  |  9
Vanilla ice cream, topping, whipped cream & wafer

AFFOGATO  |  14
Vanilla ice cream with espresso & frangelico

(gf) gluten free (v) vegetarian (v+) vegan