FOCCACIA | 10
garlic | herbs
GULF PRAWN WONTONS | 22
water chestnuts | ginger pineapple preserve | red radish
SCALLOPS & WATERMELON | GF | 19
wok tossed | chilli | lemongrass | asian leaves
PORK BELLY | GF | 18
house spiced | red pepper pesto | mint cream
LAMB CUTLETS | GF | 19
citrus gremolata | aged apple balsamic | shaved cornichons
CHICKEN TART | 18
confit leek puree | blackcurrant relish
MUSHROOM ARANCINI | GF | 17
wild mushroom | truffle oil | cherry tomato coulis
BARRAMUNDI | 38
tom yum glaze | choy sum | crispy enoki
LINGUINI | 36
grilled gulf prawns | saffron lemon cream | baby spinach | parmesan crisp
CHICKEN BREAST | 34
piccata style | broccolini | kalamata feta salsa
300GM PORK RIB EYE | GF | 38
chorizo | carrot cardamom purée | turmeric oil
DUCK LEG | GF | 37
red curry | coconut rice
KANGAROO LOIN | GF| 38
wattleseed aioli | caramelised shallots | beetroot jam
YELLOW VEGETABLE CURRY | GF | 29
okra | broad beans | baby corn | coconut rice
Additional $10 with our 2-3 Course Menu
250GM SIRLOIN STEAK | GF | 41
280GM SCOTCH FILLET | GF | 41
400GM T-BONE | GF | 43
all served with sage roasted mushroom sweet corn relish | salsa verde | jus
GARLIC POTATO MASH | GF | 11
STEAMED GREENS WITH HERB BUTTER | GF | 11
FRIES WITH DUKKHA | 9
DUCK FAT KIPFLER WEDGES | GF | 11
TOSSED SALAD WITH AVOCADO, SUMAC AND VERJUICE | GF | 8
DARK CHOCOLATE BROWNIE | 18
walnut brittle | vanilla bean ice cream | ganache
KIT KAT CHEESECAKE | 18
blueberry mousse | brown sugar shard
LOCAL CHEESE PLATE | 18
fruit paste | lavosh | dried fruits
AFFOGATO | 16
espresso | vanilla bean ice cream | almond fig biscotti
+ baileys, frangelico or kahlua | 8