Open 7 Days Lunch and Dinner 12pm 2pm 5:30pm 8:00pm Sun Tues 5:30pm 8:30pm Wed Thurs 5:30pm 9pm Fri Sat

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1 MENU Open Days Lunch and Dinner 12pm 2pm :30pm8:00pm Sun Tues :30pm8:30pm Wed Thurs :30pm9pm Fri Sat Phone or (Club) for bookings The History of the Quarry Prior to the 1930 s the New England Highway was a dirt road servicing local and non mechanised transport. The gravel for the road in the Rutherford sec on is believed to have been mined from a Quarry directly underneath the Quarry Bar & Grill. The Quarry was back filled with rubbish and construc on material around the late 190 s. The original Club was moved a er the great flood of 19. Originally situated at Frogs Hollow in Bull Street, which on the South Eastern Side of the Long Bridge, the Club was then constructed using an old Hut at the current loca on at Rutherford and s ll today carry's the Maitland City name. During Stage 1B and Stage 2 the Quarry has caused many engineering challenges, notably today below the Main dining area, the founda ons (screw piles) have been sunk up to 8 metres into the Quarry to allow for stable foo ngs, hence the name Quarry Bar & Grill. Glenn Ellis, Head Chef Glenn, moved into the Hunter years ago with wife Rikki. He brings talent and experience to the tables of the Quarry inspired by the famous American Chef Anthony Bourdain, Good food is very o en, even most o en, simple food Glenn has trained under cooking influences of French, Italian and Asian cuisine in both fine dining and Bistro style establishments. Working at previous busy outlets at Honeysuckle and Cessnock, Glenn has passionately developed and operated very successful menus. His Chef Selec ons combine some of the finest ingredients with Glenn's personal touch, including a 00g Viking Cutlet for the adventurous appe te. On a personal level as a new father, Glenn s passion for food and service has li ed a level. Watching the renova ons, and seeing what can be achieved in The Quarry and the func ons facili es, Glenn is enthusias c to deliver a special dining experience to all members and Guests.

2 Fresh Baked Bread Roll Garlic or Herb Bread Breads Oven baked cob loaf with garlic or herb bu er Garlic & Cheese Bread Oven baked cob loaf with garlic bu er and melted cheese Garlic, Chilli & Cheese Bread Oven baked cob loaf with garlic bu er, melted cheese & sweet chilli Garlic, Cheese and Bacon Bread Oven baked cob loaf with garlic bu er, melted cheese & crispy diced bacon Brushe a Toasted Turkish bread topped with fresh tomato salsa Natural Kilpatrick Sydney Rock Oysters Crispy diced Bacon with Kilpatrick Mornay Cheese & onion white Salt & Pepper Squid Tapas Served with lemon cheek and garlic aioli Satay Chicken Skewers 6 (all varie es) 12 (all varie es) Request for a mix of all varie es Marinated chicken tenderloins served with spicy house made satay Twice Cooked Pork Belly Slow roasted then fried and served in s cky soy and coriander reduc on Italian Meatballs Just like mumma used to make, drowned in rich tomato and buffalo mozzarella Crispy Chicken Strips Marinated chicken tenderloin coated in the Quarry herbs & spices, served with garlic aioli and sweet chilli Patats Bravis Crispy chat potatoes served with garlic aioli and rosemary sea salt Non

3 Prawn Cocktail Salt & Pepper Squid Seafood Tender pieces of squid lightly dusted in salt & pepper flour served with garlic aioli, a wedge of lemon and chips and salad Creamy Garlic Prawns King prawns in a creamy garlic with rice Entrée Main Non Seafood Basket Ba ered fish, crumbed prawn cutlets, calamari ring, ba ered seafood bites, crumbed scallop served with chips and salad Beer Ba ered Flathead Fillets Lightly ba ered flathead fillets served with chips, salad and house made tartare Whole Lobster MornayCheese & White onion ThermidorMushroom, Dijon mustard, brandy & white onion Lamb Cutlets Chefs Selec ons Three marinated and char grilled cutlets, served on a bed of warm pearl cous cous salad of roast capsicum, onion, sultanas and rocket, then drizzled with Tzatziki Crispy Skin Chicken Supreme Stuffed with baby spinach, sun dried tomato and fe a cheese. Oven roasted and served on crispy chat potatoes, broccolini and topped with roast garlic and white wine cream 00g Viking Cutlet Tender scotch fillet served on the bone. Char grilled to your liking and served on smashed potato and asparagus spears. Topped with red wine jus and horseradish cream Atlan c Salmon Grilled salmon with a delicious crispy skin, served on a bed of potato puree and baby broccoli, then topped with pistachio and lemon bu er

4 Grill 300g MSA Rump 300g Grain fed scotch fillet 0g T Bone 200g Skinless chicken breast Add mild Peri Peri marinade Non All grills served with your choice of chips and salad or potato mash and vegetables. Includes one standard. Standard Sauces MushroomPepperDianneBearnaiseCreamy Garlic Surf & Turf Marinated prawns, squid & scallops with béarnaise Creamy Garlic Prawns Marinated prawns in a creamy garlic Favourites Lamb Cutlets (3) Mouth watering crumbed lamb cutlets (2) Chicken Schnitzel Lightly crumbed 200g chicken breast fillet cooked un l golden brown Try a special topped Schnitzel Chook on a hook Creamy Garlic Prawns Jackeroo Bacon, mushroom & melted cheese Hawaiian Bacon, pineapple & melted cheese Parmigana Rich Italian tomato & melted cheese All Favourites served with your choice of chips and salad or potato mash and vegetables. Includes Gravy. Sauces addi onal.

5 Bolognaise Linguini Pasta Tradi onal Italian beef & tomato finished with shaved parmesan Seafood Marinara Fish, prawns, scallops, squid and mussels in a rich tomato cream Creamy Bacon & Mushroom Bacon, fresh bu on mushrooms, garlic, white wine & cream finished with shaved parmesan Add Chicken Vegetable Pesto Onion, capsicum, mushrooms, olives, cherry tomatoes in a creamy pesto Add Chicken Non The Quarry Burger Burgers & Wraps House made beef pa e on a lightly toasted Turkish roll, topped with caramelised onion, melted cheese, le uce, tomato, beetroot & hickory smoked BBQ The Bacho Steak Sandwich Char Grilled steak and bacon on a lightly toasted Turkish roll with caramelised onion, le uce, tomato, beetroot & hickory smoked BBQ The Diamond Chicken Burger Juicy grilled chicken breast on a lightly toasted Turkish roll with le uce, tomato, avocado, bacon, cheese & garlic aioli The Sapphire Schnitzel Burger Chicken schnitzel on a toasted Turkish roll with le uce, tomato and garlic aioli The Ruby Wrap Grilled peri peri chicken breast with mixed le uce, tomato, Spanish onion dressed with a cucumber yogurt, wrapped in tor lla bread All Burgers and Wraps are served with Beer Ba ered Steak Fries

6 Salads Caesar Salad Cos le uce, crispy diced bacon, egg, shaved parmesan, crouton and house made Caesar dressing Entrée Main 11 Non 12 Thai Salad Mixed le uce, tomato, Spanish onion, capsicum, cucumber, and crispy noodles with a spicy house made thai dressing Greek Salad Mixed le uce, tomato, capsicum, Spanish onion, olives, cucumber, feta cheese with balsamic vinegar dressing Add to any Salad Grilled chicken breast Prawns Salt & Pepper Squid Marinated Beef strips Kids Meals Ham & Pineapple Pizza & Chips Chicken Nuggets & Chips Fish Cocktails & Chips Kids Chicken Schnitzel & Chips Calamari & Chips Pasta Bolognaise Grilled Chicken Breast and Salad All Kids (under 12) meals received a complementary so drink and Ice Cream via redemp on. Specials Kids Eat FreeMonday and Tuesday Evening (Condi ons Apply)

7 Non Snacks Beer Ba ered Steak Fries served with Garlic Aioli Small Large Kumera Chips (Sweet Potato) served with Garlic Aioli Small Large Potato Wedges served with Sweet Chilli & Sour Cream Dietary Requirements Should you have a specific dietary requirement, please ask to speak to a staff member or Chef we will be more than happy to accommodate dietary requirements where possible. Please note some dishes cannot be altered due to bought in addi ves that may contain ingredients that affect dietary requirements. We urge you to ask if unsure. Thank you for choosing The Quarry Bar & Grill here at Club Maitland City. Your Feedback is always appreciated. Should you wish to give feedback please consult a staff member or this can be done via feedback@maitlandcity.com.au