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Lunch menu
| Toasted Turkish Pides | | | Grilled chicken breast, crispy bacon, rocket & avocado salsa | 10 | | Honey baked leg ham, avocado, tomato & mozzarella | 10 | | Grilled rump steak sandwich, caramelised onion & mushrooms | 13 | | Lamb burger with haloumi, eggplant relish & spiced yoghurt dressing | 11 | | Chicken schnitzel burger, cos lettuce, tomato & aioli | 11 | | Beef burger with cheese, roma tomato & caramelised beetroot | 11 | | Entrees & Light Meals | | | House baked garlic & rosemary focaccia with assorted condiments | 9 | | Trio of bruschetta served on grilled sour dough with rocket | 13 | | Crispy chilli prawns with zucchini haloumi fritter & garlic aioli | E18/M22 | | Pumpkin pistachio nut risotto cakes with rocket & pear salad | 12 | | Gnocchi with prawns, chorizo, confit tomato, baby spinach & parmesan wafers | E18/M22 | | Lamb shank ravioli with cauliflower puree, sautéed wild mushrooms | 18 | | Caesar salad with grilled chicken breast, crispy bacon, egg & shaved parmesan | 15 | | Salt & pepper squid with thai salad & peanut nam jim dipping sauce | E16/M20 | | Tasting platter, risotto cake, chilli prawn, salt & pepper squid, pork belly,marinated olives & assorted dips served with house baked focaccia | 20 | | Mains | | | Roasted lamb rump with tuscan style potatoes, zucchini, slow roasted tomatoes & rosemary jus | 27 | | Herb crusted salmon fillet, roasted fennel & kipfler potato, salsa verdi & a lemon beurre blanc | 28 | | Linguini with sautéed king prawns, squid, mussels and tomato, lemongrass broth | 26 | | Grain fed sirloin of beef, potato thyme galette, sugar snap peas & red wine onion jam jus | 29 | | Twice cooked rosemary & thyme chicken, sweet corn, basil & chorizo risotto | 26 | | Beer battered flat head, chips & a relish salad | 19 | | Chicken schnitzel, tomato pesto & bocconcini with chips & mixed leaf salad | 19 | Twice cooked crispy 1/2 duck with roasted sweet potato, choy sum,
poached pears & sweet soy glaze | 31 | | Pan fried market fish, sweet potato rosti, seasonal mixed greens & lime dill crème fraîche | 28 | | Confit pork belly, crackling, roasted pumpkin, caramelised eshallots, peas & port wine jus | 25 | | Sides | | | Wood fired bread with garlic butter | 4 | | Mixed seasonal greens | 7 | | Chips | 6 | | Wedges, sour cream & sweet chilli sauce | 9 | | Greek salad | 6 | | | All ingredients may not be listed, please advise of allergies & dietary requirements
Inclusive of GST | |
Click here for a printable Lunch Menu
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