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LUNCH

TO SHARE

PIZZA

Royal taste plate; a selection from land, sea & garden 36

Margherita G.F.O.

Turkish bread with evoo & balsamic 9 | add feta 15

17

pepper yoghurt 22 G.F.O.

basil, olive oil


Butter Chicken G.F.O.

Bruschetta of salmon, crispy kale, shaved fennel, cherry

Red onion, roasted capsicum, tomato,

tomatoes, capers, chilli & evoo 22

baby spinach, mint yoghurt


Roasted Sweet Potato G.F.O.

23

our daily specials menu 16

Thai prawn salad of tatsoi, roquette, cucumber, cherry


22

Freshly shucked South Australian oysters


natural 4 each
shallot & blood plum, vinegar pearls 4.5 each
kilpatrick 4.5 each
Crispy soft shell crab served with a crunchy noodle salad,
asian dressing & fresh lime 24 G.F.O.

20

tomatoes, mint, coriander, spring onion, crispy shallots,

olives, red onion, torn mozzarella


24

Marinated in lemon & garlic,


spicy sausage, cherry tomatoes,
roquette, black pepper, lime mayo

Maffra Aged Ashed Cheddar

potato, baby beet & feta salad, beetroot vinegar

balsamic beetroot relish, lettuce, aioli, sesame bun &


fries 20
Colonial beer battered atlantic cod with fries & house
tartare 19 G.F.O.

produce its optimal quality

President Triple Cream Brie


Made in Gippsland, Victoria from cows milk using 75%
butterfat. It is a white mould cheese that has a smooth and
rich texture. It exhibits a rich lactic flavor with an aroma of
mushroom on the rind

Castel Taleggio
A traditional cheese made in the Lombardy region of
Northern Italy. It is a soft textured cheese with a light

PANS

vegetables with crispy polenta 26

Garganelli pasta of kale, onion, chilli, anchovy, lemon &

Grilled sirloin steak on smashed gourmet potatoes,

fresh parmesan 18 | add prawns 29 G.F.O.


Spaghetti marinara of prawns, squid, barramundi,

Broccolini, flaked salt & evoo 10

complex flavour with a gentle creaminess

Baked Tasmanian huon salmon, quinoa, roasted sweet

Grilled angus burger with bacon, cheddar cheese,

entree 14

SIDES

later than other stiltons to produce an intensely rich,

tones. The cheese is left to mature for 15 months to 2 years to

Slow cooked beef cheek with tomato, red wine &

main 26

This very traditional blue is made in the midlands area of


England. It uses cows milk that is hand ladled. It is pierced

A cows milk cheese which exhibits a classic cheddar flavor.

Chicken liver pt served with baguette 15


Five spiced crispy squid, citrus sweet chilli G.F.O.

Colston Basset Stilton

asian dressing 27 G.F.

dressing 33 G.F.

Ham, cacciatore sausage, mushrooms,

Prawn G.F.O.

Cheese Selection

It has sweet and rich up front notes with complex after

brie, pine nut salsa


Capricciosa G.F.O.

Grilled salt water barramundi with a macadamia nut


crust on a pumpkin & pea risotto 34 G.F.O.

Kale, artichoke puree, onion,


Little pot of mussels with crispy bread, please refer to

Saffron spiked chicken skewers & flat bread with


tomato, red onion & coriander salad, lime & black

Cherry tomatoes, torn mozzarella,

Garlic pizza bread 8 | add cheese 11

Spicy asian style lamb ribs with an asian slaw 20 G.F.

EVERYTHING ELSE

atlantic cod, mussels, spinach, fresh chilli & garlic in a


pomodoro OR cream sauce 26 G.F.O.

kalamata olives, black cabbage with a sundried tomato,


shallot & smoked paprika butter, jus 29 G.F.

golden colour rind. It has, when ripe an emphatic flavor


which is both hearty and pungent

1 cheese 13
2 cheese 19
3 cheese 25
4 cheese 31

Linguini pasta of chermoula marinated chicken, oyster

All selections are accompanied by quince paste,

Roasted vegetables, garlic yoghurt 10

mushrooms, onion, spinach & garlic in a cream sauce 25

muscatels, crisp breads, sweet crackers, Barossa

Roquette, pear & goats cheese salad 10

Tomato risotto of sweet potato, broccoli, roasted

Fries 6

capsicum, leek, toasted almonds & shaved pecorino 19

Steamed vegetables 10
Garden salad 8
Greek salad 9

G.F. = GLUTEN FREE


G.F.O. = GLUTEN FREE OPTION
A 15% surcharge will apply on public holidays

add chicken 25 | add prawns (6) 33 G.F.


Kangaroo bolognese with gluten free spaghetti, parsnip
crisps, parmesan 23 G.F.

bark & mixed dried fruit

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