STARTERS

GARLIC BREAD | 6.8

LOADED SWEET POTATO FRIES | 9.8
With black beans, corn, coriander, capsicum, onions & jalapeno aioli (gf) (v+)

SPICY SALT CAULIFLOWER | 9.8
Fried cauliflower served with a lime chilli aioli (gf) (v+)

SPICY SALT CALAMARI  | 14.8 small 24.8 large
Spicy salt calamari served with a lime chilli aioli (gf)

MUSSELS | 16.8
Half-shell green lipped New Zealand mussels simmered in a garlic, chilli & tomato – served with gluten free garlic bread (moderately-spiced)

MAINS

CHICKEN BREAST | 26.8
Prosciutto-wrapped chicken breast filled with spinach & ricotta. Served with ratatouille, green beans, mash & a creamy pesto sauce

BOMBAY PLATTER | 24.8
A vegetable curry of sweet potatoes, zucchini, capsicum & spinach – simmered in a smoky eggplant sauce. Served with a black bean dhal, steamed rice & a papadam (mildly-spiced) (v+) (gf)

VEGAN SHEPHERD’S PIE | 19.8
Filled with jackfruit, celery, carrots & onion – topped with potato mash. Served with a garden salad (v+) (gf)

GARLIC PRAWNS | 34.8
King prawns in a creamy chardonnay garlic sauce – served with greens & jasmine rice (gf)

SEAFOOD LAKSA | 34.8
King prawns, scallops, calamari & mussels served in a Penang-style coconut broth with sweet potato glass noodles & shredded cabbage (gf)

BARRAMUNDI | 34.8
Pan-seared in a lemon caper butter sauce, topped with a trio of scallops & a nut seed sprinkle. Served with chat potatoes & green beans (gf)

EYE FILLET | 38.8
Gippsland grass-fed beef tenderloin (250g), served with scalloped potatoes, baby carrots, broccolini & garlic butter (gf)

SIDES

SEASONAL VEGETABLES | 9.8
(gf) (v+)

GARDEN SALAD | 9.8
(gf) (v+)

CHIPS | 9.8
(gf) (v)

PESTO POTATOES | 9.8
(gf) (v+)

DESSERTS

NEW YORK CHEESECAKE | 12.8
A New York cheesecake topped with a berry compote – served with cream

PASSIONFRUIT LEMON SLICE | 7.8
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.