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Dinner

Tuesday to Sunday
5.30–9.30pm

Antipasto 29.50

Broccoli & feta bruschetta  14.50  

Today’s soup 15.50

House-made focaccia 5.00

Fried squid & aioli 18.50

Grilled prawns, green beans, roast tomatoes, basil & chili 28.500

Beetroot risotto basil & pancetta 23.50/33.50

Orecchiette with goats’ curd, silverbeet & toasted walnuts 24.50/34.50

Pappardelle with beef cheek ragu 24.50/34.50

Parmesan crumbed lambs’ liver on gorgonzola dressed baby spinach 31.00

Market Fish on lemon butter leeks, sliced potato, fennel & capers 38.50

Seared free-range chicken breast, tarragon & mushroom spatzle 35.00

BBQ lamb cutlets, roast pumpkin, chopped rosemary, anchovy & chili 37.50

Grilled beef fillet, parsnip puree, roast shallots & grilled kale salsa 39.50

Sides

Green Beans and Sea Salt 10.00

Sauteed spinach 10.00

Rocket & Grana Padano 10.00

Crushed Potatoes with rosemary & garlic 9.00

Puddings

Sticky toffee and date pudding with butterscotch & whipped cream 16.50

Vanilla pavlova with poached tamarillo and whipped cream 16.50

Dark Ghana chocolate pudding with creme fraiche 16.50

Turmeric pannacotta with bay syrup & pistachio  16.50

Today’s cheese, quince paste & toast 18.00

Boozy spiced chocolate truffle 3.50