The menu
— food —
Modern dishes that capture the flavours of the season
Small Plates
— Focaccia —
Served warm with our compound butter and herb honey - all house made ! - (v)
— seared lamb cutlets —
Two tender lamb cutlets served on hummus with dry mint dukkha - (gf)
— FRIED CHICKEN RIBS —
Deep fried chicken ribs in a sticky chilli soy glaze
— Sesame PRAWN TOAST —
(2 per serve) Crispy Asian style prawn toast on a milk bun with a shallot emulsion
mayo - (gf)
— cheesy rosti bites —
crunchy, cheesy potato bites, with a parmesan dust and lightly spiced
mayo - (gf)
— HEIRLOOM CARROTS & TAHINI —
Caramelised heirloom carrots on a tahini cream with sumac - (v, vg, gf)
- WATERMELON SALAD -
Marinated watermelon and Meredith's goats cheese feta with fresh mint and balsamic glaze - (v, gf)
SHARE PLATES
- (gf)
— SCOTCH FILLET —
400g Scotch fillet cooked to medium served with a roasted capsicum, tomato glaze and topped with compound butter
- (gf)
— TORTELlINI & LEEK MOSaiC —
Roasted leek and seaweed mosaic with a tich cream sauce and potato ant mint tortellini - (v)
— CONTINENTAL SAUSAGES —
Pan roasted pork and fennel sausages with caramelised fennel, sauerkraut and wholegrain mustard - (gf)
— bAKED FISH PUtTANESCA —
Seasonal white fish baked in out house made puttanesca sauce with toasted bread and basil oil - (gfo)
— rOSSO pinsa PIZZA —
House made sugo base, pork and fennel sausage, marinated capsicum and mozzarella - (vo, gfo)
—BIANCO pinsa PIZZA —
Mascapone base, caramelised leeks, blue cheese, herb honey and chives -(v, gfo)
Charcuterie
— Meat and Cheese Board —
Regular (serves 2) & Large (serves 4)
— Cheese Board —
Regular (serves 2) & Large (serves 4)
— Vegan Board —
Regular (serves 2) & Large (serves 4)
all served with bread, crackers, pickles olives, nuts and accompaniments (GFO)
On The Side
— Chat Potatos —
(v, vgo, gf)
— Sautéed Greens —
(v, gf)
— ROCKET & FENNEL SALAD (v, gf) —
(v.gf, vg)
— Candied Nut Mix —
(v.gf)
— Marinated Olives —
(v.gf)
SWEET
— Mini Passionfruit Pavlova —
Soft meringue, chantilly cream, fresh berries and passionfruit (gf)
— APPLE TARTE TATIN —
Caramlised apples, puff pastry base with a praline dust and vanilla ice cream
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— TORTE TENERINA —
Italian style chocolate brownie, served warm with ice cream
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head chef Oliver Jebb