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