| - | - |
| Caesar salad: Cos lettuce, bacon lardons, croutons, soft boiled egg, Grana Padano w a rich house- made dressing of aioli & muddled anchovies | $15 |
| - Add chicken | $18 |
| Squid salad: lightly dusted in Szechuan pepper, salt & chilli w a nested green papaya salad w Thai basil, shredded carrot, cashews & Nam Jim dressing | $18 |
| Vodka & beetroot cured Ocean Trout w a watercress, pickled radish & mixed heirloom carrot salad, parched olive crumble & a honey thyme dressing (gf) | $18 |
| Char-grilled rare beef salad w crumbled goat’s feta, Spanish onions, cherry tomatoes, char-grilled asparagus, mixed leaves & a basil pesto dressing (gf) | $18 |
| Balsamic glazed cherry tomato, caramelised onion & blue cheese tartlets w A watercress, walnut & Spanish onion salad dressed w a lemon oregano vinaigrette (v) | $18 |
| Fresh linguini pasta w sautéed King Prawns, garlic, chilli, wild roquette, house dried cherry tomatoes & finished w basil oil | $24 |
| Crispy skin Palmers Island mulloway fillet on a potato presse w a quinoa, garlic prawn & coriander stuffed baby squid, steamed broccolini & red pepper puree (gf) | $24 |
| Oven roasted kumera & nutmeg ravioli w a sage buerre noisette, wilted spinach, toasted pine nuts & crumbled goat’s feta (v) | $20 |
| Four hour confit pork belly w a crisp skin; house pickled peaches, cauliflower puree, sugar snap peas, macadamia nut & aromatic herb crumb & red wine jus (gf) | $25 |
| Six hour braised ‘Junee Gold’ lamb shoulder, pulled & wrapped in prosciutto w pea puree, parmesan & polenta chips, asparagus & red wine jus (gf) | $26 |
| Flathead & chips; battered to order w a crisp garden salad, chips & a house-made tartare sauce | $22 |
| 250g Black Angus ‘Kilkoy’ strip loin; pasture fed & grain finished from The Darling Downs, served w creamy potato mash, green beans, Cafe´ De Paris butter & red wine jus (gf) | $26.5 |
| 350g Rib Eye ‘Export Steer’; 120 day grain fed from The Darling Downs, served w a crisp garden salad, steak fries & mushroom or peppercorn sauce | $26.5 |
| Cooper’s classic beef burger; beetroot, gherkins, caramelised onions, tomato relish, Swiss cheese & chips | $18 |
| Portuguese chicken & bacon burger; sambal aioli, lettuce, tomato, cucumber & chips | $18 |
| Golden lentil burger; lightly curried w sambal aioli, lemon & sesame paste, lettuce, tomato, cucumber, caramelised onion & chips (v) | $18 |
| Steak sandwich; char-grilled scotch fillet w lettuce, tomato, caramelised onion, tomato relish, Swiss cheese, aioli & chips | $18 |
| Bowl of chips (v / gf) | $7 |
| Bowl of wedges, sour cream & sweet chilli sauce (v) | $9 |
| Garlic & herb bread (v / gf) | $6 |
| Steamed vegetables (v / gf) | $8 |
| Garden salad (v / gf) | $7 |
| Antipasto: Char-grilled Packham pear wrapped in prosciutto, jumbo green chilli olives, garlic & thyme marinated mushrooms, preserved lemon infused artichokes, balsamic glazed cherry tomatoes, marinate | $26 |
| Dips: Pistachio & lemon~ slow roasted tomato ~ spicy jalapen~o, served w char-grilled unleavened bread (v) | $15 |
| Port & thyme infused chicken liver pate w house marinated muscatel grapes, crusty granary bread & a fennel, parsley & caper-berry salad | $15 |
Menu Disclaimer
| Name | Cuisines |
|---|---|
| Cooper's Hotel | Pub Food |
| Corridor | Modern Australian, Pub Food |
| Sandringham Hotel | Modern Australian, Pub Food |
| Courthouse Hotel | Pub Food |
| The Vintage Cafe | Vegetarian, Spanish, Gluten Free, Pub Food, Portugese, Bar, Cafe Food |
Below you'll find samples from menus of places nearby.
| Half served | subtract $1.50 |
| - Balsamic Mushrooms Roasted Tomatoes | N/A |
| Lightly Toasted Sandwich | - |
| - Avocado | N/A |
| BLT / BLAT - Bacon, lettuce and tomato on schiaccata with aioli or add avocado | $10.50 / $12.00 |
| Split meal on two plates | add $1.50 |
| Marinated Lamb Salad - Chargrilled Lamb, Mixed Lettuce, Tomato, Mint Sheeps Fetta, Olives, Cucumber, Spanish Onion with a Balsamic Dressing and Grilled Bread | N/A |
| BLT/BLAT - Bacon Lettuce and Tomato on Schiacciatta with Aioli or add Avocado | N/A |
| Clean Here for the full menu for Barmuda |
| Feta Scrambled Eggs with roast tomato and mushroom | $16.50 |
| Napoletana | $15.50 |
| Tomato, Feta, Basil and Olives | $17.50 |
| Mushroom, Roast tomato, spinach and fetta | $16.50 |
| Spinach, Mushrooms and Feta | $16.00 |
| Ham, Tomato, Tasty Cheese Pesto and fresh roquette | $14.00 |
| Tomato, Basil, Mushroom and Parmesan | $16.00 |
| Lentil Soup served with garlic toast and fetta (seasonal) | $12.50 |
| Clean Here for the full menu for Lou Jack's |
| Bacon Eggs - Two crispy bacon rashers, two free range eggs any way you like, served with warm fresh sourdough toast | $13.5 |
| Fruit Whip - Icy smooth blended banana and mixed berries with fresh mint | $7 |
| The Erko Beef - Home-style beef burger, tasty cheddar, fresh mixed salad, crunchy pickles, shredded beetroot, tomato relish and tangy dijonnaise, served on a toasty wholemeat damper roll | $11 |
| Veggie Favorite - House-specialty medium-spicy beans, two free range poached eggs, fresh avocado drizzled with lemon-infused olive oil, sauteed mushrooms, served with warm fresh sourdough toast | $17.5 |
| T2 Tea by the post | $4.5 |
| Extra shot | 50c |
| Chai Latte (reg, skim, soy, almond) | $3.5/$4.5 |
| Clean Here for the full menu for Foodarama |
| GREEK SALATA - tomato, cucumber, and red onion , topped with fetta and olives in an oregano and olive oil dressing | $16.00 |
| SALT AND PEPPER KALAMARI - lightly fried | $15.00 |
| QUAILS - grilled and drizzled in olive oil, oregano and lemon, served with baked potatoes and vegetables | $26.50 |
| ARNI KLEFTIKO - slow oven roasted lamb with baked potatoes and vegetables | $26.50 |
| MOUSSAKA MELIZANA - baked layers of eggplant, potatoes, salsa, white cheese sauce and served with Greek salad | $24.50 |
| HALOUMI - drizzled with olive oil | $13.50 |
| AFFOGATO - vanilla ice-cream drowned in espresso coffee with sideshot of either Baileys, Kahlua, Tia Maria, or Frangelico | $13.00 |
| PITA BREAD | $3.00 |
| Clean Here for the full menu for 3 Olives |
| Omelette | $3.00 |
| Fried Kebbe - A mixture of crushed wheat and ground lamb stuffed with mince meat and onion | $9.00 |
| Cauliflower | $8.00 / $10.00 / $12.00 |
| Mixed Plate - A variety of Meat and Vegetarian dishes selected by the chef | $18.00 |
| Spinach Roll - Fresh Spinach, onions and lemon juice, wrapped in filo pastry and lightly fried | $8.00 |
| Vine Leaves - Slow cooked vine leaves stuffed with rice, onion, tomato and herbs | $8.00 |
| -Foul - Broad Beans cooked with garlic, lemon juice and olive oil | $9.00 |
| Hommos | $8.00 / $10.00 / $12.00 |
| Clean Here for the full menu for Rowda Ya-Habibi |
| Name | Cuisines |
|---|---|
| Barmuda | Modern Australian, Cafes |
| Good Wok | Asian, Chinese |
| Europe Grill Restaurent | Barbeque, European |
| Lou Jack's | Cafes, European |
| Foodarama | Cafes, Takeaway Food |
| 3 Olives | Greek, European |
| Rowda Ya-Habibi | Lebanese, Middle Eastern |
| Hikaru Japanese Courtyard Restaurant | Japanese, Asian |
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