small plate

SPICY SALT CAULIFLOWER | 12
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli (mildly-spiced) (gf)

GREEN LENTILS | 12
With toasted almonds, feta, olives, cranberries & spring onion. Tossed with a light vinaigrette (gf) (v) (v+) vegan feta

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

PRAWN COCKTAIL (6) | 26
Chilled king prawns in shell served with Thai dipping & cocktail sauces

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

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

large plate

PAN-SEARED BARRAMUNDI | 34
Topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & lemon caper butter (gf)

GINGER SALMON & PRAWN | 34
Grilled salmon fillet & king prawns simmered in a miso ginger broth. Served with grilled eggplant, bok choy & shitake mushrooms (gf)

SEAFOOD JAMB-AELLA | 34
Our jambalaya & paella fusion of turmeric & smoked paprika spiked arborio rice with chorizo, prawns, scallops, mussels, calamari, roasted red capsicum, green beans & peas ( moderately-spiced) (gf)

CHICKEN BREAST | 29
Prosciutto-wrapped chicken breast filled roasted pumpkin, hazelnut, sage, feta, ricotta & spinach. Served with chats, green beans & a pesto parmesan cream (gf)

LAMB CUTLETS  (3) | 34
Pan-seared cutlets served medium with cumin & mustard seeds – topped with mint chutney. Served with char-grilled potatoes & a basil cherry tomato salad (gf)

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

MISO BROTH | 24
Eggplant, bok choy, shitake mushrooms & tofu puffs simmered in a ginger miso broth (gf)  (v+)

VEGGIE JAMB-AELLA | 24
Our jambalaya & paella fusion of turmeric & smoked paprika spiked arborio rice with roasted red capsicum, green beans, broccolini, eggplant & peas (gf) (v+)

on the side

BABY CARROTS | 9
Sautéed in Middle Eastern spices with a butter bean tahini puree (gf) (v+)

CHAT POTATOES | 9
Roasted with curry leaves, cumin & mustard seed (gf) (v+)

CHIPS | 9
(gf) (v)

STEAMED RICE | 4
(gf) (v)

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.