small plate

TASTING BOARD | 22
Prosciutto, pork salami, double brie, hot olives, roasted capsicum, roasted pumpkin dip, marinated feta, pesto & crackers

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

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

MUSSELS | 18
NZ green-lipped mussels simmered in a chilli, white wine & napoli sauce. Served with garlic bread roll (moderately-spiced)

SATAY CHICKEN SKEWERS (6) | 14
Chicken breast tenderloins with a Malaysian peanut sauce  (moderately-spiced)

large plate

CHIPOTLE CHICKEN SALAD | 26
Lime & adobo marinated chicken thigh, sliced & served with black beans, corn, avocado, roasted capsicum, coriander, & rice. Topped with chipotle mayo & corn chips (moderately-spiced)

SCALLOPINE | 28
Chicken breast pan-fried with mushrooms & a white wine sun-dried tomato cream. Served with a side of lemon chats and asparagus

PAN-SEARED BARRAMUNDI | 36
Barramundi fillet topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & a lemon caper butter sauce

SUMAC ROCKLING | 34
Oven-baked rockling fillet served with green beans & a lentil, almond & cranberry salad. Topped with pomegranate yoghurt & lemon zest

CHICKEN BREAST | 30
Prosciutto-wrapped chicken breast filled roasted pumpkin, hazelnut, sage, feta, ricotta & spinach. Served with chats, green beans & a pesto parmesan cream

LAMB CUTLETS  | 38
Pan-seared cutlets served medium with cumin & mustard seeds – topped with mint chutney. Served with char-grilled potatoes & a basil cherry tomato salad

JACKFRUIT SALAD | 26
Mexican-spiced pulled jackfruit served with black beans, corn, avocado, roasted capsicum, coriander, rice & chipotle mayo (moderately-spiced)

CHICKPEA CURRY  | 26
Potato, cauliflower, carrot & chickpeas cooked in Punjabi spices, served with pappadams, rice & salad

SATAY TOFU  | 26
Seasonal vegetables & puffed tofu wok-tossed in Malaysian peanut sauce. Served with steamed rice.

Sides

BUTTERED BRUSSELS | 9
Brussel sprouts sautéed with bacon & onion

ROASTED PUMPKIN | 9
With lemon yoghurt, candied walnuts & pomegranate molasses

SCALLOPED CHATS | 12
Thinly sliced chat potatoes, oven-baked with mozzarella & a pesto parmesan cream

SPICY SALT CAULIFLOWER | 12
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli

GREEN LENTILS | 12
Toasted almonds, cranberries, capers, feta, olives & spring onion tossed with a light vinaigrette

CHERRY TOMATO SALAD | 12
With basil, bocconcini, spinach & red onions

CHIPS | 9

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

STRAWBERRY CHEESECAKE | 14
A gluten-free biscuit crumb base topped with  New York style cheesecake & strawberry ganache

 

We cannot guarantee complete removal of trace elements and as such, completely allergy-free meals. If you have a severe food allergy, we recommend bringing in your own meal.

5% surcharge on Saturdays, 10% surcharge on Sundays, 15% surcharge on public holidays