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Small plates & entrées
Basket of
bread with butter or olive oil 5 GF Avail.
Marinated olives 8
Eggplant fritters with cashew satay sauce 10
Pan fried Haloumi with watermelon, pomegranate & mint salad 15
Salt & pepper prawns with chilli jam 18
Duck & pork terrine with toast & pickles 17
King Salmon tartare, native lime, wasabi cream & avruga roe 18
BBQ Scallops with caramel pork, witlof & pink grapefruit 18
Twice baked goat cheese soufflé, roast tomato sauce, mixed leaf & pear salad
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Mains
BBQ Eye
fillet steak- Angus, grain fed, Riverina district with fries, & Béarnaise
sauce 33
Baked chicken breast with chorizo, chick peas, tomato & saffron 28
Black rice & quinoa “risotto”, roast cauliflower & asparagus, dried
cranberries, pistachios & romesco sauce (vegan) 26
Seafood stew- snapper, salmon, mussels, squid & prawns in tomato
& white wine broth- & garlic bread 32
Slow roasted Lamb leg, mashed potato, roast baby tomatoes
& salsa verde 29
Confit duck leg & roasted breast, sautéed Asian greens & tamarind
& nectarine sauce 32
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Sides
Steamed vegies with herb
butter 10
Tomato salad with caramelised onions & basil 10
Rocket & witlof salad, pear, blue cheese & walnuts 10
Mixed leaf salad 8
Mashed potato 8
Fries with aioli 8
Fries with truffle butter & Parmesan 10
Duck fat potatoes with rosemary 8
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Kids
Chipolata sausages with
mashed potato 10
Fish & chips with mayo 10
Chicken schnitzel with
potato gems 10
Spaghetti bolognaise 10
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