| - | - |
| 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.
| Granola with Pistachios - Homemade Granola with yogurt and rhubarb compote | N/A |
| Corn and Chive Fritters (Glutten Free) - with Tomato Relish, Salsa Verde, Roast Tomato, Sour Cream, Dressed Rocket | - |
| Sides | - |
| BLT/BLAT - Bacon Lettuce and Tomato on Schiacciatta with Aioli or add Avocado | N/A |
| Monster Steak Sandwich - Scotch Fillet, Caremelized Onions, Tomato, Cheese, Dressed Rocket, Aioli | N/A |
| Lightly Toasted Sandwich | - |
| Planet Newtown - Free Range Eggs, Bacon, Sausage, Balsamic and Rosemary Mushrooms, Roast Toms and Toast | N/A |
| Half served | subtract $1.50 |
| Clean Here for the full menu for Barmuda |
| Bosciola | $17.50 |
| Friands | $4.50 |
| Napoletana | $15.50 |
| Lentil Soup served with garlic toast and fetta (seasonal) | $12.50 |
| Raisin Toast with honey and cinnamon | $8.00 |
| Ham, Haloumi and Mushrooms | $16.00 |
| Vegetarian Big Breakfast | $17.50 |
| Bacon and Eggs | $14.50 |
| Clean Here for the full menu for Lou Jack's |
| Aussie Toast - Fresh avocado, fresh tomato, vegemite with warm, crusty sourdough toast | $8.5 |
| Eggs Chorizo - Free range eggs scrambled with spicy chorizo sausage, feta cheese, and pan wilted spinach, served with warm fresh sourdough toast | $17 |
| 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 |
| B&E Brekkie Roll - Bacon rasher, fried free range egg, tangy dijonnaise and tomato relish, on a tasty wholemeal damper roll | $8 |
| Extra shot | 50c |
| Ham Cheese Sarnie - Smoked ham, tasty cheddar, fresh avocado, mixed salad and tomato relish on light fresh multigrain | $9 |
| King Pan Breakfast - Two crispy bacon rashers, two free range eggs cooked to order, house-specialty medium-spicy beans, grilled tomato, sauteed mushrooms & chorizo served w/ warm fresh sourdough toast | $19.5 |
| Clean Here for the full menu for Foodarama |
| BBQ OCTOPUS - drizzled with balsamic vinegar | $16.00 |
| - | $39.50 per person |
| KEFTETHES - fried beef meatballs served with spinach rive and chips, with side dips of skorthalia (garlic dip) and salsa | $24.50 |
| YOUVETSI - lamb shanks baked in salsa on a bed of krithari pasta and parmesan cheese | $25.50 |
| YEMISTA - baked tomatoes stuffed with ground beef, rice, and herbs in salsa, served with grilled zucchini and fetta cheese | $25.50 |
| Entrees - GREEK SALAD with OLIVES AND FETTA CHEESE / 3 DIPS - TARAMOSALATA, TZAZIKI, AND MELIZANA Served with warm pita bread | - |
| QUAILS - grilled and drizzled in olive oil, oregano and lemon, served with baked potatoes and vegetables | $26.50 |
| SALT AND PEPPER KALAMARI - lightly fried and served with skorthalia (garlic dip), chips and salad | $24.50 |
| Clean Here for the full menu for 3 Olives |
| Wine Leaves | $1.50 |
| A large range of Lebanese and Continental sweets to choose from | N/A |
| Vegetarian Mix - A variety of cooked vegetable dishes as selected by the chef | $16.00 |
| Hommos Tahine - Delicious chick peas dip with lemon juice, sesame seed and a touch of garlic | $8.00 |
| Garlic Chicken - Grilled Garlic Chicken pieces lightly seasoned with our delicious Garlic sauce | $12.00 |
| Chicken Oozeh - Chicken marinated in garlic sauce slow roasted and served with Green Beans and Rice | $14.00 |
| Rice - Rice cooked the Lebanese way with egg noodles and cinnamon | $7.00 |
| Chicken | $7.50 |
| 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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