MEDITERRANEAN VEGETABLE STACK - haloumi, feta, herb dressing | $14.00 |
SNAPPER CARPACCIO - nt wild caught snapper, baby caper and citrus dressing, shaved fennel | $18.00 |
EYE FILLET STEAK (150g served MR) - field mushrooms, hand cut chips, roasted vine ripened tomatoes, rosemary butter, jus | $28.00 |
THREE CHEESE & LEEK CROQUETTES - dill aioli | $12.00 |
THREE CHEESE & LEEK CROQUETTES - dill aioli | $12.00 |
BREAD, OLIVE OIL, SALTBUSH DUKKAH, DIP OF THE DAY also available with gluten free bread | $14.00 |
TWICE COOKED PORK BELLY Twice cooked pork belly with a fennel and pear slaw and sticky orange glaze (GF) | $16.00 |
RHUBARB GLAZED DUCK LEG Duck leg slow cooked in aromatics, served with a warm sweet potato, kale and pomegranate salad and a citrus dressing (GF) | $34.00 |
BARRAMUNDI CARPACCIO Cold smoked and sugar cured loacl wild caught Barramundi, torched and served with native Australian Riberries, edible flowers, citrus segments and lemon dressing (GF) | $17.00 |
Pasta of the day see specials for today’s choice vegetarian option also available | $24 |
Chicken schnitzel | $25 |
Irish stew tender lamb w/vegetables & herbs served w/toasted sourdough | M$20 / L$22 |
Sharing plate 2 - Seared kangaroo loin / Chargrilled chorizo / Buffalo sausage / BBQ pork rib | $15pp |
Gravy/cheese/sour cream | $2 |