STARTERS/SHARING

GARLIC BREAD | 9
Oven-baked cob loaf with garlic & parsley butter

ARANCINI (3) | 11
Panko-parmesan crumbed risotto balls filled with roasted zucchini & mozzarella  cheese. Served with napoli sauce & topped with lemon caper aioli

SPICY SALT CAULIFLOWER | 11
Fried cauliflower dusted in our signature five spice salt. Served with a lime chilli aioli (v+)

MAINS

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) (v+)

DESSERTS

PASSIONFRUIT LEMON SLICE | 8
Made with fresh lemon juice in a gluten free cookie crumb mix, topped with a passionfruit butter frosting

FUDGE BROWNIE | 10
Chocolate & walnut fudge slice topped with a chocolate ganache (v+)

STICKY DATE PUDDING | 14
Warmed sticky date pudding served with a rich butterscotch sauce & icecream

LEMON BAKED CHEESECAKE | 14
A gluten-free biscuit crumb base topped with  a tart lemon gel

ORANGE & ALMOND CAKE | 14
Ground almond & whole orange cake wrapped in white chocolate & toffee crust

CHOC CARAMEL CAKE  |  14
Chocolate almond cake dipped in dark ganache, topped with pipes of chocolate, vanilla & caramel

VEGAN BERRY PIE  |  15
Coconut  cake topped with berry compote & vanilla crumble. Served with dairy free ice cream (v+)

CHOCOLATE or STRAWBERRY SUNDAE  |  9
Vanilla ice cream, topping, whipped cream & wafer

AFFOGATO  |  14
Vanilla ice cream with espresso & frangelico

(v+) vegan