Menu

To Share:

Marinated Olives & Artichoke 8/ V/GF

Sourdough, extra virgin olive oil, balsamic & house spread 9/ 

Cheesy garlic bread 12/ V

Small Plates & Tapas:

Fresh Oysters in the half shell, shallot vinegar & lemon 4/each

Polenta chips with parmesan, butternut & paprika aioli 12/ V/GF

Arancini with beetroot, edamame & blue cheese mayo 16/ V

Chicken liver pate, fig jam, pickles & sourdough toast 16.5/

Crispy chicken thigh, peanut, sriarcha & tzatsiki 16/

Sichuan Pepper Squid with lemon miso mayo 17/ GF

Market ceviche, Sicilian citrus salsa, tortilla crisps 19/ 

Pork croquettes, apple sauce, horseradish aioli & crackling 18.5/

Large plates & Mains:

 Angus Beef Burger, tomato, cheese, beetroot, aioli & chips 19/

Homemade potato & pumpkin gnocchi, napoli sauce & parmesan 26/

Thai Curry tiger prawns, coconut broth, house salad  & jasmine rice 32/ GF

Roasted Lamb Rump served with zucchini torte, baby carrots & sauteed kale with

rosemary jus 33.5/ GF

Chargrilled Angus Scotch fillet 250grams served with potato fritters,

green beans & lemon thyme jus 31.5/ GF

Vegetables & Sides

Mixed leaf Garden Salad 9/

Triple cooked chips with paprika aioli 10/

Buttered Spring vegetables 10/ 

Platters:

Charcuterie: Proscuitto, Lonzino, Tea Salami & Coppa served with sourdough,

mustard & house pickles 20/30

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Artisan cheese board served with quince paste,

house pickles crackers & sourdough toasts GF/

Single 45grams 16/

Selection 35/

Pierre Robert - Triple cream Brie of Seine et Marne (cow)

Chebris - pressed, semi-hard cheese of Basque (1/2 goat 1/2 sheep)

Comte 12 month - Semi-hard, unpasturized cheese of Franche Comte (cow)

Bleu d'Auvergne - soft, unpasturized cheese of Auvergne (cow)

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Dessert:

R

Rhubarb & apple crumble served with vanilla ice cream 14.5/

Sticky date pudding & burnt toffee sauce served with vanilla icecream 14.5/

Affogato with salted caramel icecream & hokey pokey 13/

add frangelico 19/