STARTERS

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

ARANCINI (3) | 11
Panko-parmesan crumbed risotto balls filled with roasted zucchini, mushrooms & mozzarella  cheese. Served with napoli sauce, topped with lemon caper aioli (v)

SPICY SALT CAULIFLOWER | 11
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli (mildly-spiced) (gf) (v+)

SPICY SALT CALAMARI  | 14 small / 26 large
Dusted in our signature five spice salt & served with lime chilli aioli (mildly-spiced) (gf)

CRAB BAO BUNS  (2) | 16
Soft shell crab, slaw with citrus dressing & sweet chilli mayo in a steamed bun

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

MAINS

CHICKEN BREAST | 27
Prosciutto-wrapped chicken breast filled with spinach & ricotta. Served with ratatouille, green beans, mash & a creamy seeded-mustard sauce. (gf) – served with a pesto cream sauce instead

LAMB CIGARS | 28
Slow-roasted lamb shoulder & feta wrapped in crispy pastry served with tzaziki, kalamata olives, chickpeas, mint, cherry tomatoes, cucumber, red onion & mixed leaves

FISH & CHIPS | 24
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 & served with chat potatoes, green beans & lemon caper butter (gf)

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

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

BOMBAY PLATTER | 26
Sweet potatoes, zucchini, capsicum & spinach, simmered in a smoky eggplant sauce. Served with a black mung bean dhal, steamed rice & a papadam (moderately-spiced) (v+) (gf)

SIDES

SEASONAL VEGETABLES | 9
(gf) (v+)

GARDEN SALAD | 9
(gf) (v+)

CHIPS | 9
(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