Immerse Baked Bread with chef’s choice dip,

olives, oil and salt



Gorgonzola and zucchini tart with onion jam, pancetta and dressed leaves (V*)



Braised BBQ pork belly, sweet sour sauce, peanuts and a cucumber Asian herb salad (GF, DF)

Smoked trout and goat’s cheese Raviolo in dill chardonnay cream sauce with kale and capers
$19 / $30

Lemon myrtle Calamari on mizuna and red elk salad, coriander and mint dressing with succulents (GF)
$18 / 31

Pulled Confit duck leg on quinoa, fennel, orange, walnut and roquette with citrus dressing (GF, DF)
$19 / 33


Grilled minute Steak Burger, brioche, roquette, fetta and beetroot relish with chips and aioli

Dhukkah crumbed Snapper Fillet on pearl cous cous, freekah, burghal, golden raisins salad with a chimmi churri hummus (DF)

Salmon Fillet on vanilla mash potato, asparagus, edamame with caper cornichon butter sauce (GF)



Chicken breast filled with camembert and fig on sweet potato fondant, broccolini, honey mustard cream sauce and prosciutto (GF)



Roast Pork Belly on chorizo and herb cassoulet with white bean puree and garlic croutons (GF*)

Char grilled Sirloin, Dijon mash with roast tomato, mushroom, broccoli and a rosemary jus (GF)


– SIDES  $9 –

Rosemary and garlic roasted potatoes (GF, DF, V)

Green Bean, edamame, anchovy and flaked almonds (GF)


GF = gluten free / GF* = Can be gluten free / V = Vegetarian /  V* = Can be vegetarian

– DESSERTS $15 –

Coconut and Pandan bombe Alaska with lychee puree and sago

Chocolate Fondant, orange mascarpone cream, blood orange and raspberries

Berry trifle, vanilla sponge, peach anglaise, berry compote with strawberry macaron

Lavender cheese cake with pistachio crumble, matcha ice cream and chamomile puree (GF*)

Booking Enquires

bookings are not confirmed until you hear back from one of our team