STARTERS

GARLIC BREAD | 6

LOADED SWEET POTATO FRIES | 11
With black beans, corn, coriander, capsicum, onions & jalapeno aioli

SPICY SALT CAULIFLOWER | 11
Fried cauliflower dusted in our signature 5 spice salt. Served with a lime chilli aioli

SPICY SALT CALAMARI  | 14 small 26 large
Spicy salt calamari served with a lime chilli aioli

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

CITRUS DUCK SALAD | 16
Shredded duck leg tossed with snow peas, toasted almonds, mint, coriander, cabbage, carrot & spring onion. Served with ginger, soy, orange & lime dressing

PENANG PRAWN & CHICKEN | 16
King prawns, sliced chicken breast & snow peas simmered in a coconut broth (moderately-spiced)

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

MAINS

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

SEAFOOD CHOWDER | 32
Prosciutto-wrapped chicken breast filled with spinach & ricotta. Served with ratatouille, green beans, mash & a pesto cream sauce

LAMB SALAD | 28
Slow-roasted lamb shoulder served with tzatziki, kalamata olives, feta, mixed leaves, cherry tomatoes, cucumber, pumpkin, red onions, oregano & sprinkled with toasted nuts & seeds

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

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

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

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

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

VEGAN SHEPHERD’S PIE | 22
Lentil, jackfruit & mushroom filling, topped with potato mash & lemon rosemary crumb

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)

SIDES

SEASONAL VEGETABLES | 9

GARDEN SALAD | 9

CHIPS | 9

DESSERTS

LEMON BAKED CHEESECAKE | 14
A gluten free biscuit crumb base topped with a tart lemon gel. Served with tangy lemon curd & cream

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

ORANGE & ALMOND CAKE | 14
Ground almond & whole orange cake wrapped in white chocolate & toffee crust. Served with cream & candied almond sprinkle

PASSIONFRUIT LEMON SLICE | 8
Made with the juice of fresh lemons in a gluten free cookie crumb mix. Topped with a passionfruit butter frosting.

Despite using a separate area and a separate fryer for the preparation and cooking of gluten free items, our chefs are unable to guarantee the absolute removal of trace amounts of allergens. If you do have an extreme severe allergy (nuts, seafood, Coeliac etc) please note that our kitchen is not equipped to cater for your needs and that you are more than welcome to bring your own meal.