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Dinner

Sunday to Thursday
5.30–9.30pm

Friday & Saturday
5.30–10pm

Grilled ciabatta with local olive oil 4.50

Bruschetta with fresh tomato and basil 14.50

Antipasto 27.50

Soup of the day 15.50

Fried squid with aioli 17.50

Sweetcorn fritter with chili prawns and pea tendrils 25.50

Spaghettini with radicchio and grilled pancetta 19.50 / 27.50

Pappardelle with veal ragu  22.50 / 32.50

Ricotta and poppy seed gnocchi with lemon and herbs 23.50 / 33.50

Risotto melanzane with mozzarella, tomato and zucchini 21.50 / 31.50

Parmesan crumbed lambs’ liver, Gorgonzola dressed baby spinach 27.50

Crispy skin chicken breast, roast cauliflower and pine nuts 33.50

Today’s fish with Puy lentils, shaved fennel, cress and cherry tomatoes 34.50

Pressed and seared lamb shoulder with broccolini, fresh mint and peas 36.50

BBQ pork scotch fillet, cos lettuce and Caesar mayo 36.50

Grilled beef fillet with celeriac remoulade and tarragon salsa verde 37.50

Sides

Crushed roast potatoes, garlic and rosemary 8.50

Green beans and sea salt 9.50

Sautéed spinach 9.50

Rocket salad and Grana Padano 9.50

Puddings

Soft centered chocolate pudding with crème fraîche 15.50

Vanilla semifreddo with baked stone fruit 15.50

Lemon mascarpone mousse with pistachio praline 15.50

Cherry and coconut frangipane with whipped cream 15.50

Crank Goat ‘The Nag’ with grilled ciabatta 15.50

Dinner set menu 
$68 per person

FOR SHARING
Fried squid with aioli

Antipasto platter with grilled ciabatta

MAIN
Today’s fish with Puy lentils, shaved fennel, cress and cherry tomatoes

Risotto melanzane with mozzarella, tomato & zucchini

Pressed and seared lamb shoulder with broccolini, fresh mint & pea

SWEET
Soft centred chocolate pudding with creme fraiche

Lemon mascarpone mousse with pistachio praline