small
GARLIC BREAD – cob loaf, garlic butter (v) | 12
ARANCINI (3) – mozzarella & mushroom risotto balls, truffle aioli (v) | 16
SPICY SALT CAULIFLOWER – five-spice salt., pickled cucumber, hilli lime mayo (v+) (gf) | 16
VADA FRITTERS (3) – curry leaf & mustard seed spiced potato, tamarind, coconut & coriander chutneys (v+) (gf) | 16
main
WINTER VEG BOWL – oven-roasted beets, caramelised onions, baby carrots, cranberries, sunflower seeds, pepitas, broccoli, pumpkin puree, pearl cous cous | 32 with halloumi (v) or with tofu (v+)
CHICKPEA CURRY – punjabi spiced curry, mung & red lentil dhal, green mango pickle, naan, rice, salad (mildly-spiced) (v+) | 32 (gf) served with pappadam
DESSERTS
MUD CAKE – A rich chocolate cake with layers of chocolate ganache. Served with cream (gf) | 17
RHUBARB POT – Rhubarb & apple compote served with a pot set panna cotta (gf) | 18
VANILLA SLICE BITES (3pc) - Our take on a french vanilla slice but easier to eat | 14
LEMON TART – Served with cream & old fashioned lemon curd | 17
NAN’S TRIFLE – Layers of apricot nectar spiked sponge, custard, jelly & cream with bananas, strawberries & crushed nuts | 17
STICKY DATE PUDDING – Warmed with butterscotch and ice cream | 18
VEGAN MUD CAKE – Warmed chocolate cake with strawberries & ice cream (v+) | 18
AFFOGATO – Vanilla ice cream paired with a shot of espresso and Frangelico | 18
CHOCOLATE OR STRAWBERRY SUNDAE – Vanilla ice cream topped with your choice of chocolate or strawberry sauce, finished with a wafer and whipped cream | 13
(gf) gluten friendly (v) vegetarian (v+) vegan
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