menu
THE KITCHEN IS NOW OPEN 7 DAYS!
Monday - Thursday: 5:30pm - 9:30pm
Friday: 12pm - 3pm & 5:30pm - 9:30pm
Saturday: 12pm - 9:30pm
Sunday: 1pm - 8pm
$14 STEAK NIGHT EVERY WEDNESDAY
|
|
|
| |
|
| Friday Night ONLY Freshly chucked South Australian Smokey bay oysters 1/2D |
$15 |
| |
|
| Lamb backstrap w rocket & dried olive salad |
$14 |
| |
|
| Deep fried Milawa camembert w asparagus & bean salad & a bloody mary sauce (v) |
$14 |
| |
|
| Chicken salad w beetroot, mint, orange, persian fetta & pistachio |
$11 |
| |
|
| Tempura field mushrooms w anchovy mayonnaise or veg option w pesto mayonnaise (v) |
$9 |
| |
|
| Slow cooked pork belly w lemon cous cous & labne |
$13 |
| |
|
| |
|
| |
|
| |
|
| |
|
|
|
| Eye fillet steak w twice cooked potato fondant, wilted silver beet, pear & nectarine chutney & green peppercorn |
$26 |
| |
|
| Grilled salmon w lime & dried tomato frittata, wilted greens & burnt butter sauce |
$23 |
| |
|
| Chicken parma w double basil napoli, ham off the bone, smoked cheddar, chips & salad |
$22 |
| |
|
| Roasted vegetable stack w smoked cheese, pickled toms, rocket & aged balsamic (v) |
$19 |
| |
|
| Kangaroo burger on wholemeal sour dough w vintage cheddar, aioli, onion jam & chips |
$20 |
| |
|
| Balsamic & thyme pan roasted grain fed pork cutlet w watercress & pear salad |
$19 |
| |
|
| Penne pasta w tiger prawns, shallots, avocado, sumak & finished in a riesling cream reduction |
$19 |
| |
|
|
|
| Chocolate pudding w vanilla cream & a blackberry couli |
$9 |
| |
|
| Vanilla panna cotta w a mint & berry salad & strawberry sorbet |
$9 |
| |
|
| Lime cake w coconut sugar syrup & cream |
$9 |
|
