Food Menu

Housemade Sourdough – 3

Pepe saya butter

Baked Goats Cheese – 10

Honey & walnut dressing sourdough toast

Merguez Stuffed Olives – 10

Deep-fried served with aioli

Oysters – 19 ½ dozen / 38 dozen

Cab Sauv vinegar & lime (DF, GF)

* * *

Crispy Fried School Prawns – 15

Aioli lime (GF, DF)

Smoked Ocean Trout – 21

Coconut cucumber chilli soybean (GF, DF)

King Fish Sashimi – 21

Tomato aioli aleppo eschalots mint (GF, DF)

Jamon – 19

Rockmelon mozzarella pangrattato herb oil (VGO, GFO, DFO)

Vermicelli Noodle – 18

Green mango pineapple coconut peanut Thai basil (GF, V, DF)

Pork Belly – 19

Apricot goat’s curd balsamic onions pistachio (VGO, GF)

* * *

Spaghetti Vongole – 36

Tomato basil capers lemon (VGO, DF)

Pan Fried Fish of the Day – 38

Potato fennel Sicilian olives lemon herb yoghurt (GF, VGO)

Crispy Duck Maryland – 38

Labneh cherry jam (GF)

Braised Lamb Shoulder – 38

Panang curry coconut papaya tomato kaffier lime (GF, DF, VGO)

Beef Sirloin – 45

2+ marble score charred zucchini tonkatsu mustard leaf (DF)

Beer Battered Fish & Chips – 27

Aioli (GFO)

* * *

Cos – 9

Pickled eschalots dijon chives (GF, V, DF)

Green Beans – 9

Salsa verde (GF, V, DF)

Mash Potato – 10

Truffle oil (GF, VG)

Chips – 8

Aioli (GF, VG, DF)

Chef’s Kids Selection – 15

Fish & chips, steak mash & greens, grilled fish mash & greens, or cheesy pasta

* * *

Roulade – 15

Caramelised orange passionfruit coconut ice cream floss (GFO, VG)

Buttermilk Panna Cotta – 15

Sticky rum glazed apricots crostoli

Chocolate Mousse – 15

Honey nut anglaise peanut brittle (GFO, VG)

Affogato with Liqueur – 17

Espresso vanilla bean ice cream, Frangelico or liqueur from our selection

Cheese Board – 15

Woombye ash brie lavosh muscatels dried fruit (GFO)