Watershed; (noun) [S] an event or period in time that is important, representing a significant change in how we do or think about something
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1 Watershed; (noun) [S] an event or period in time that is important, representing a significant change in how we do or think about something
2 Soup of the day 9.9 Seasonal house made soup with char-grilled garlic filone Warm cob loaf 6.5 Whole cob served with extra virgin olive oil, candied balsamic and house made dukka Bruschetta piadina 18 Vine ripened tomato, bocconcini, Spanish onion and basil on garlic rubbed piadina, served warm Watershed dips 14.5 Trio of house made dips served with garlic rubbed char-grilled pitta Garlic bread 6.5 Sliced sour dough topped with garlic and parsley butter Vongole 21.9 South Australian cockles in a white wine, garlic and butter sauce served with crusty bread Chicken brioche 18.5 Char-grilled chicken breast, bacon, tomato, avocado, lettuce and garlic aioli on brioche served with a side of chips Warm chicken salad (GF) 23.9 Marinated and char-grilled thigh with radicchio, roquette, caramelised apricot and pecan nuts dressed with a white balsamic glaze Salmon salsa 25.5 Pan seared salmon fillet on lentil salsa, blanched asparagus, finished with tangy lemon butter Kale and pomegranate salad (GF)(V) 18.5 Kale, red cabbage, snow pea sprouts, shredded carrot, candied orange and ricotta drizzled with a pomegranate molasses dressing and citrus vinaigrette
3 Watershed grazing plate (serves 2) 29.9 Double brie stuffed button mushrooms, salt & pepper prawns, marinated Mediterranean vegetables, char-grilled chorizo, marinated lamb fillet, kalamata olives, smoked salmon, semi sundried tomatoes and garlic filone Seafood grazing plate (serves 2) 44.5 Lightly crumbed scallops, salt & pepper squid, Riesling & garlic steamed vongole, char-grilled prawns, blue swimmer crab, battered barramundi served with aioli, lemon and dipping sauce Salt and pepper squid 22.9 Squid strips, lightly dusted with cracked pepper and sea salt, served with garden salad, chips and house made garlic aioli Rib eye steak (GF) gram aged prime rib served on a potato rosti, with crispy broccolini, onion jam and rosemary jus Roasted root vegetable salad (GF)(V) 19.5 Baby carrot, sweet potato, beetroot and butternut pumpkin with roquette, mint and roasted pine nuts topped with lentil salsa Spaghetti marinara 29.5 Prawns, mussels and scallops pan seared in a pinot gris butter sauce with cherry tomatoes and spring onions topped with soft shell crab Inverno 21 Penne with semi sundried tomato, wilted baby spinach, spring onion, broccolini in a creamy sauce topped with a raw egg yolk Moroccan lamb (GF) 24.9 Spiced lamb fillet, char-grilled, then served with hummus on a traditional fattoush salad, finished with a coriander and mint yoghurt
4 Pork Belly (GF) 24 Slow cooked pork belly served with green beans, mash potato, red cabbage and sticky apple sauce Fish and chips 21.9 Coopers pale ale battered barramundi served with lemon wedge, simple garden salad, chips and garlic aioli Haloumi stack 21.5 Char-grilled haloumi on warm sour dough a bed of roquette with marinated zucchini and eggplant topped with golden fried leek and a side of beetroot chutney Peking duck 25.5 Cam Hung Tan Peking duck with garlic and ginger black rice, wilted baby spinach shaved carrot and sour cherry sauce Pili-Pili chicken 23.9 Char-grilled chicken breast marinated in African spices, served on a bed of classic potato salad topped with roquette (medium chilli) Steak sandwich 23.9 Char-grilled MSA scotch fillet with our own tomato relish, aged cheddar, salad leaves, truss tomato, beetroot, red onion jam, smoky bacon and free range egg, with chips on the side Vegetarian tart 21.5 Capsicum, sweet potato, zucchini and Spanish onion cooked in a creamy sauce with crispy pastry served with a garden salad Red snapper 24.9 Pan seared snapper served on a cous cous, roquette and radish salad, with miso sauce and crispy egg noodles
5 other stuff... Garden salad (GF) 8 Green beans pan fried in butter and garlic (GF) 9 Kalamata olives marinated (GF) 5 Tomato, basil and EVOO salad 8 Nuts pan roasted (GF) 5 Summer vegetables pan-seared & drizzled with EVOO (GF) 9 Chips served with tomato sauce S 5.5 L 9 We have house made desserts on offer, please ask our staff for the blackboard or visit our dessert fridge
Watershed; (noun) [S] an event or period in time that is important, representing a significant change in how we do or think about something
Watershed; (noun) [S] an event or period in time that is important, representing a significant change in how we do or think about something Soup of the day 9.9 Seasonal house made soup with char-grilled
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Entrees PIZZA BREADS Garlic & fresh herbs /sweet onion & mozzarella/red herb pesto & parmesan 5.5 WOOD FIRED CIABATTA 9.5 New Zealand Mahana extra virgin olive oil SOUP OF THE DAY (Waiter will advise)
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perfect for sharing CHEESE & BACON COB LOAF starters GARLIC BREAD...8 sourdough lepinja with garlic & herb butter TOMATO BRUSCHETTA... 12 garlic & pesto marinated tomatoes on ciabatta finished with sticky
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Upper Crust NEW Cured Bresaola w/ Peach & Balsamic Fig $ 26 5690kJ (W, G, M, Sp, SOY) Cured Beef Bresaola, Tomato, Spanish Onions and Peaches on a Cream Cheese base, topped with a Balsamic Fig & Date Reduction,
More informationWelcome to. Located at the
Welcome to Located at the I invite you to enjoy great pub food, done well, and hope you like our new menu format. It provides my team of Chefs and I the ability to make more frequent changes to dishes,
More informationCanapés $2.50. Mushroom duxelle tartlets with chives and feta - V. Herb blini with a pea & cumin puree and roast pepper salsa - V
Canapés $2.50 Mushroom duxelle tartlets with chives and feta - V Herb blini with a pea & cumin puree and roast pepper salsa - V Potato, pumpkin & spinach rosti with basil crème fraiche GF, V Vegetable
More informationToasted granola with fresh yoghurt, honey and seasonal berries
BREAKFAST (Available 8:00am until 11:30am daily] (Gluten Free breads are available upon request] GRANOLA [V] 16.0 Toasted granola with fresh yoghurt, honey and seasonal berries CHILLI SCRAMBLED EGGS &
More informationAt Kava Café...Your satisfaction is our remedy DINNER MENU OPENING HOURS. Wed Sat :
At Kava Café...Your satisfaction is our remedy DINNER MENU OPENING HOURS Wed Sat : 17.00 21.30 www.kavacafe.com.au kavacafebicton ENTRÉE GARLIC AND ROSEMARY BREAD (V) 9 PAN FOCACCIA GARLIC BREAD 13 with
More informationWINES TO START FRIDAY NIGHT LIVE MUSIC FROM 5:30PM MONDAY - FRIDAY 4PM - 7PM SUPER SATURDAYS 12PM - 5PM. SPARKLING WINE g b RIESLING CHARDONNAY
WINES SPARKLING WINE g b JACOB S CREEK PINOT NOIR CHARDONNAY blend of regions Piccolo 7.5 PAULETTES RED clare valley, sa Piccolo 12 GRANT BURGE SPARKLING PICCOLO barossa, sa Piccolo 14 MCPHERSON PINOT
More informationtrio of dips with Turkish bread, grissini sticks and seasoned flat bread Add antipasto selection 5.0 olives, semi-dried tomatoes and cured meats
Eat. Drink. Enjoy Perfect to Share Garlic Bread (V) 6.9 Pizza Add cheese (V) 1.0 Add bacon & cheese 2.0 Dips & Breads 8.9 trio of dips with Turkish bread, grissini sticks and seasoned flat bread Add antipasto
More informationR O O M S E R V I C E D I N N E R M E N U
R O O M S E R V I C E D I N N E R M E N U (A V A I L A B L E F R O M 5.00 PM T O 10.30 PM D A I L Y) S T A R T E R S Chef s soup of the day $10.00 Local fresh produce is sourced & used to create our soup
More informationAvailable from 7am 9.30am. Light Breakfast
Available from 7am 9.30am Light Breakfast House Made granola w/ berry compote, natural yoghurt & honey (GF) 10 Bowl of Seasonal Fruit Salad (V, GF, DF) 10 Toast (2 pieces) -Wholemeal, Grain or White w/
More informationAt Kava Café...Your satisfaction is our remedy DINNER MENU OPENING HOURS. Wed Sat :
At Kava Café...Your satisfaction is our remedy DINNER MENU OPENING HOURS Wed Sat : 17.00 21.30 www.kavacafe.com.au kavacafebicton ENTRÉE GARLIC AND ROSEMARY BREAD (V) 9 PAN FOCACCIA GARLIC BREAD 13 with
More information2 COURSE / 3 COURSE ENTRÉE MAIN DESSERT AUTUMN MENU 2 & 3 COURSE MENU
2 & 3 COURSE MENU 2 COURSE - 36.90 / 3 COURSE 49.90 ENTRÉE SALT & PEPPER CALAMARI Calamari strips covered in a light salt & pepper crumb served with medium spice Sriracha mayo. BACON & ONION POTATO SKINS
More informationBREAKFAST. Served 9am - 11am, every Saturday, Sunday & Public Holidays
BREAKFAST Served 9am - 11am, every Saturday, Sunday & Public Holidays MAIN MEALS Big Breakfast Two free range eggs cooked to your liking on $20.00 toasted Turkish bread, Barossa chorizo, bacon, sautéed
More informationSoup of the day served in a soup cup with crusty ciabatta bread. Herb & Garlic Bread (v) $9.90
Snack, Graze & Share Soup of the day served in a soup cup with crusty ciabatta bread $7.90 Herb & Garlic Bread (v) $9.90 Baked Cobb Loaf with extra virgin olive oil, balsamic & murray river pink salt (v)
More informationhungry please place all food and beverage orders at the bar...please advise staff for any allergies...
hungry... hungry... small bits and pieces... salt and pepper calamari 19 lemon, salt and pepper calamari with roasted garlic aioli turkish bread board 20 toasted turkish bread with dukkah, olive oil, green
More informationPLEASE ENSURE YOU KNOW YOUR TABLE NUMBER BEFORE ORDERING. PLEASE PLACE YOUR ORDER AT THE BISTRO COUNTER.
PLEASE ENSURE YOU KNOW YOUR TABLE NUMBER BEFORE ORDERING. PLEASE PLACE YOUR ORDER AT THE BISTRO COUNTER. GARLIC BREAD (4) 8 8 Oven baked slices of sourdough brushed with garlic butter (V) GRILLED SOURDOUGH
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STARTERS & FOOD TO SHARE A traditional Italian custom is sharing. The following dishes are designed to be shared between 2 or more people. If you don t feel like sharing, they make a great small meal all
More informationPlates to Share. Herb and garlic bread 6.95 add cheese 1.00 add bacon and cheese 2.00
Plates to Share Herb and garlic bread 6.95 add cheese 1.00 add bacon and cheese 2.00 Trio of sliders 4.95 Each beef, pulled pork and chicken with lettuce and coleslaw 12.95 Trio Pizza Bianca 13.95 ricotta,
More informationF r i t t o D i M i s t o Lightly fried soft shell crab, squid, scallops and tiger prawns with charred lime and garlic aioli - df
P a n e, O l i o E B a l s a m i c o Selection of breads sourdough, baguette, brioche served with butter, aged balsamic reduction and extra virgin olive oil v 10 P a n D i P i z z a Italian herbs & extra
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STARTERS GARLIC BREAD - (V) $6 BRUSCHETTA BREAD - Diced Tomato Marinated in Basil, Garlic & Olive Oil (V) $8 WOOD FIRED GRISSINI - with Sea Salt, Chilli & Extra Virgin Olive Oil (V) $10 PIZZETTA AGLIO
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Welcome to the Rezz Bistro Menu Our latest offering, created by our head chef Christophe Bertrand and his team, combines the traditional menu favourites with Rezz signature dishes and exciting new culinary
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