Food Menu

House Made Sourdough – 3

Pepe saya butter (DFO)

Baked Goats Cheese – 10

Honey, walnut, truffle oil, sourdough toast (GFO, VG) 

Merguez Stuffed Olives – 10

Aioli (DF)

Oysters – ½ Doz 24 | Dozen 46

Cab Sauv vinegar, lime (DF, GF)

Crispy Fried School Prawns – 15

Aioli, lime (GF, DF)

* * *

Hervey Bay Scallops – 25

Dahl, pickled cucumber, coconut yoghurt (GF, DF, VGO)

Salt Baked Celeriac – 19

Fennel, buttermilk, herb oil (GF, VG, VO)

Beef Carpaccio – 24

Pear, smoked carrot aioli, blue brie, rocket (VGO, GF, DFO)

Crepe – 21

Parmesan, pecorino, mozzarella, burnt walnut pesto, tomato consommé

Stuffed Squid – 22

Pork, fennel, picada, sherry vinaigrette (GFO, DFO)

* * *

Fish of the Day – 38

Tomato and ginger dressing, freekeh, honey toasted seeds

Pork Cutlet – 36

Split pea puree, sauerkraut, mustard (DF, GF, VGO)

Duck Pie – 38

Mash, peas, beetroot jam, jus

Beef Fillet – 48

Potato galette, horseradish crème fraiche, jus (GF)

Linguini – 36

Sand crab, chilli garlic oil, parsley, preserved lemon (VGO, DF)

Beer Batter Fish and Chips  – 28

Aioli (GFO, DF)

* * *

Charred Carrots – 12

Tahini, zhug (GF, V, DF)

Market Greens – 12

Lemon, almonds (GF, V, DF)

Mash Potato – 11

Truffle oil (GF, VG)

Chips – 9

Aioli (GF, VG, DF)

* * *

* * *

Bonet Cake – 16

Masala almond milk ice cream, toffee

Brown Sugar and Walnut Pudding – 16

Poached pear, mascarpone, butterscotch

Rhubarb Cream Roulade – 16

Almond praline, white chocolate ice cream, floss

Manchego – 15

Quince paste, pear walnut, melba toast (GFO, VG)

Fish & Chips – 15
Steak, Mash & Greens – 18
Grilled Fish, Mash & Greens – 15
Cheesy Pasta – 15

VG – vegetarian | VGO – vegetarian option (please ask) | V – vegan GF – gluten free 
GFO – gluten free optional (please ask) | DF – diary free