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 cow’s 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 stilton’s 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 cow’s milk that is hand ladled. It is pierced
A cow’s milk cheese which exhibits a classic cheddar flavor.
Chicken liver pâté 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