Our Menu

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

ARANCINI (3) | 9
Panko-parmesan crumbed risotto balls filled with roasted zucchini & mozzarella  cheese. Served with napoli sauce & topped with lemon caper aioli (v)

BRUSCHETTA (3) | 9
Toasted sourdough topped with pan-fried mushrooms, caramelised onions, feta cheese, rocket & balsamic thyme reduction served on sourdough (v) (v+) – served with vegan feta

SPICY SALT CAULIFLOWER | 9
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli (gf) (v+)

LOADED SWEET POTATO FRIES | 9
With black beans, corn, coriander, capsicum, onions & jalapeno mayo drizzle (gf) (v+)

CAJUN PORK CIGARS (2) | 9
Pulled pork shoulder slow cooked in cumin & paprika.  Wrapped in a crispy pastry & served with a pineapple onion salsa (moderately-spiced)

SATAY CHICKEN SKEWERS  (6) | 12
Chicken breast tenderloins with a Malaysian peanut sauce, jasmine rice & cucumber (moderately-spiced) (gf)

JUNIPER DUCK (3) | 12
Crostinis topped with shredded confit duck & a drizzle of juniper berry, red currant & port wine sauce

SPICY SALT CALAMARI  | 12 small / 24 large
Dusted in our signature five spice salt & served with lime chilli aioli (mildly-spiced) (gf)

CRAB BAO BUNS  (2) | 14
Soft shell crab, slaw with citrus dressing & sweet chilli mayo in a steamed bun

SPANISH PRAWNS | 16
King prawns cooked in a smoked paprika chilli oil with chorizo & sourdough (moderately-spiced) (gf) – served with gluten free garlic bread

ANTIPASTO PLATTER | 28
Prosciutto, salami, pan-fried chorizo, spicy salt calamari, fried brie, feta, marinated olives, za’tar pumpkin, roasted red capsicum, pesto, tzatziki, crackers & toasted sourdough

CHICKEN BREAST | 27
Prosciutto-wrapped chicken breast filled with spinach & ricotta. Served with ratatouille, green beans, mash & a creamy seeded-mustard sauce

SEAFOOD CHOWDER | 32
King prawns, scallops, mussels, calamari & flathead fillets simmered in a creamy leek & fennel broth. Served with toasted sourdough

LAMB SHANK LINGUINE | 28
Braised lamb shank slow-cooked in red wine & tomato with peas & spinach. Served on linguine

FISH & CHIPS | 26
Beer battered flathead fillets served with chips, tartare & garden salad

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

PAN-SEARED BARRAMUNDI | 34
Topped with scallops, toasted nuts & seeds with chat potatoes & green beans & lemon caper butter (gf)

GARLIC PRAWNS | 32
King prawns in a creamy chardonnay garlic sauce – served with greens & jasmine rice (gf)

SEAFOOD LINGUINE | 32
King prawns, scallops, calamari, mussels, cherry tomatoes, garlic, chilli & olive oil (moderately-spiced)

CHICKEN LAKSA | 24
Thinly sliced chicken breast, shredded cabbage & sweet potato glass noodles simmered in a Penang-style coconut broth  |(moderately – spiced) (gf)

BENGALI LAMB CURRY | 30
Diced lamb shoulder slow-cooked in aromatic spices. Served with black lentil dhal, rice & pappadum (moderately-spiced) (gf)

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

ROASTED VEGETABLE TAGLIATELLE | 22
Roasted pumpkin, eggplant, zucchini, capsicum & onion tossed in napoli, pesto & parmesan (v)

VEGAN SHEPHERD’S PIE | 22
Mushroom, lentil, chickpea & jackfruit filling, topped with potato mash & lemon rosemary crumb (gf) (v+)

BOMBAY PLATTER | 25
A vegetable curry of sweet potatoes, zucchini, capsicum & spinach, simmered in a smoky eggplant sauce. Served with a black lentil dhal, steamed rice & a papadam (moderately-spiced) (v+) (gf)

SEASONAL VEGETABLES | 9
(gf) (v+)

GARDEN SALAD | 9
(gf) (v+)

CHIPS | 9
(gf) (v)

PESTO POTATOES | 9
(gf) (v+)

PASSIONFRUIT LEMON SLICE | 8
Made with fresh lemon juice in a gluten free cookie crumb mix, topped with a passionfruit butter frosting (gf) (v)

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

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

WHITE CHOCOLATE RASPBERRY VOLCANO  | 14
Vanilla frangipane with raspberry centre, topped with white chocolate ganache (gf)

LEMON BAKED CHEESECAKE | 14
A gluten-free biscuit crumb base topped with  a tart lemon gel (gf) (v)

ORANGE & ALMOND CAKE | 14
Ground almond & whole orange cake wrapped in white chocolate & toffee crust (gf)(v)

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

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