BREADS Rustic Swiss Multigrain and Seeded Roll (v) 1 1 Toasted Garlic Bread (v) 5 6 Two pieces, covered with fresh herbs and parmesan cheese. Can be made without parmesan cheese on request. ENTRÉES & SHARING PLATTERS Oysters 17 20 Six of the best eating seasonal oysters from Tassie, South Australia or the NSW South Coast served with traditional mignonette dressing, Asian inspired lime and chilli dressing or seafood sauce. House Smoked Portobello Mushroom Bruschetta (v) 12 15 Hickory smoked local Portobello mushrooms tossed with thyme and garlic, served on chargrilled sourdough pane di casa slice with baby spinach, extra virgin olive oil and splash of aged balsamic vinegar. Warm Roasted Winter Vegetable Salad (v) 14 17 Farm fresh local seasonal winter vegetables roasted with rosemary and olive oil, served with wild rocket leaves, pan fried haloumi cheese and red wine vinaigrette dressing. Five Spice Marinated Berkshire Pork Belly (gf) 18 21 Byron Bay Berkshire pork, cured in sea salt and ground five spice, and roasted for 12 hours. Served with roasted pear puree, fresh fennel lemon salad and raisin chutney. Laotian Larb Sharing Platter 18 21 Spicy salad with free range chicken mince and Queensland prawns, seasoned with fresh Asian herbs and roasted peanuts. Served with iceberg lettuce cups, prawn crackers and a tangy lime and chilli dressing. Mezze Sharing Platter (v) 17 20 A selection of seasonal grilled and marinated Mediterranean vegetables, hoummus, eggplant dip, spicy marinated olives, cherry tomatoes, marinated artichoke and grilled pita bread. Add three artisan salumis for extra zing 20 24 Asian Sharing Platter 18 21 Traditional prawn gyoza, steamed pork buns, duck and plum spring rolls, served with Thai dipping sauce and sriracha mayo.
OUR SPECIALTIES Tasmanian Salmon Fillet Chargrilled fillet of fresh Tasmanian salmon served with thick cut chips, tossed green salad and Hollandaise sauce. Regular 200g 27 32 Petite 140g 22 26 Rustic Italian Baked Chicken Breast 23 27 Free range chicken breast, marinated in olive oil, fresh local marjoram, oregano, lemon, garlic and a hint of chilli, served with tossed green salad and homemade salsa verde, and our thick cut chips. Tasman Sea Fish Fillet and Winter Salad (gf) 29 34 Please check with our staff for the catch of the day. Our Chef selects the best line caught Tasman sea fish from market, served with a fresh winter salad of Queensland pineapple, Batlow apples, cherry tomatoes, red onion, baby salad leaves, fresh herbs and Thai inspired chilli and lime dressing. Country Style Roasted Lamb Rump (gf) 27 32 Rosemary and garlic marinated Riverina lamb rump, slow roasted and served with a pumpkin puree, chargrilled brocolinni and roasting pan gravy. The Duck 29 34 Herb and juniper berry marinated duck Maryland from Gascony in France, slow cooked in duck fat, served with local butternut pumpkin risotto and sour cherry sauce. Prawn Linguini 25 30 Hand made linguini tossed with tiger prawns, thinly shaved garlic, bird s eye chilli, cherry tomatoes, rocket, extra virgin olive oil and freshly shaved grana padano cheese. Slow Cooked Beef Short Rib (gf) 28 33 Grass fed boneless Riverina beef short rib, slow cooked in red wine, served with creamy mash potato, seasonal vegetables and red wine jus. Cous Cous and Roasted Vegetable Wellington (v) (can be made vegan) 21 25 Fluffy cous cous and roasted farm fresh vegetables, feta, fresh herbs and baby spinach, baked in butter puff pastry, served with tossed salad leaves and tomoato coulis. Coconut Chicken and Cashew Nut Salad (gf) 21 25 Succulent free range chicken breast gently poached in coconut milk, tossed with toasted cashew nuts, fresh mint, coriander, Thai basil and a tangy Thai nam jhim dressing. Pumpkin and Mushroom Risotto (gf) (v) 21 25 Roasted butternut pumpkin, fresh baby spinach and house smoked mushroom risotto, served with sage leaves, toasted pine nuts and freshly shaved grana padano cheese. Chicken Hollandaise 22 26 Crumbed chicken breast stuffed with shaved leg ham and Bega cheese. Served with thick cut chips, hollandaise sauce and your choice of tossed salad leaves or a trio of steamed vegetables.
THE CLASSICS Chicken Schnitzel 21 25 Premium chicken breast schnitzel rolled in Panko breadcrumbs and served with thick cut chips, tossed salad leaves and fresh coleslaw. Chicken Parmigiana 22 26 Premium chicken breast schnitzel rolled in Panko breadcrumbs, topped with Napoli sauce and cheese. Served with thick cut chips and tossed salad leaves. Fisherman s Basket 25 30 Battered New Zealand whiting, crumbed prawns and crumbed calamari served with thick cut chips, tossed salad leaves and housemade tartare. Battered New Zealand Whiting 22 26 Battered New Zealand whiting fillets served with thick cut chips, tossed salad leaves and housemade tartare sauce. Crumbed Lamb Cutlets 25 30 Three Riverina Lamb cutlets crumbed in Panko breadcrumbs and served with thick cut chips, tossed salad leaves and housemade gravy. CHARGRILL Our steak is 100% naturally grown, free range, and hormone, chemical, and antibiotic free. We source our beef from cattle raised in Australia s most pristine farming country including Tasmania, Gippsland and Southern NSW. Riverina Rib Eye 350gm 32 37 Riverina Premium Angus Rump 230gm 25 30 Southern NSW Fillet Mignon Regular 240gm 28 33 Petite 140gm 21 25 Surf and Turf 230gm 29 34 Riverina premium Angus rump steak with chargrilled prawns. Texan BBQ Brisket 27 32 Wagyu brisket marinated in Texan BBQ rub, slow roasted and smoked with hickory. Chargrill dishes are served with your choice of two of the following: thick cut chips roast potatoes (gf) tossed salad leaves steamed trio of vegetables Sauce with your meal is complimentary. Choose your favourite: hollandaise, creamy mushroom and brandy, three peppercorns, housemade gravy, red wine jus (gf) or garlic aioli (gf). Extra sauce is $2 per serve.
GOURMET BURGERS All our burgers are served on a toasted artisan bun and come with a generous portion of thick cut chips. Triple Trio 19 23 Three sliders, featuring the Wagyu Burger, Pulled King Pork Roll, and our famous Schnitty Butty. Recommended only for burger professionals and hungry diners! Wagyu Burger 17 20 Prime wagyu beef burger with short cut Pialligo bacon, garlic aioli, mixed salad leaves, American cheese, and house made tomato relish. The Schnitty Butty 17 20 Our premium chicken breast schnitzel with short cut Pialligo bacon, layered with thick cut chips, fresh green leaves, and sweet chili aioli. Southern King Pork Roll 17 20 Slow roasted BBQ pulled King Valley pork, fresh coleslaw, cheddar cheese and chipotle aioli. Aussie BBQ Lamb Burger 17 20 Riverina lamb burger served with beetroot relish, freshly sliced tomato, mayo, fresh greens, and sliced Bega cheese. The Magic Mushroom (v) 17 20 Chargrilled thyme and garlic marinated portobello mushroom, grilled red capsicum, marinated zucchini, Yarra Valley persian fetta, mixed salad leaves, and roasted garlic aioli. Sirloin Steak Sandwich 17 20 Chargrilled pasture fed sirloin steak, mixed lettuce leaves, sautéed onion, Bega cheese and aioli, served in grilled artisan Turkish bread.
ON THE SIDE Housemade Sauces 2 2.5 Choose from creamy mushroom and brandy, three peppercorn, gravy, red wine jus, garlic aioli, or hollandaise. Steamed Trio of Fresh Vegetables (v) 3 3.5 Steamed Jasmine Rice (v) 3 3.5 Thick Cut Chips (v) Small Pail 4 5 DESSERT & CHEESE Large Basket 7 8 Soft Centred Warm Chocolate Pudding 8 9 Served with vanilla bean ice cream, rolled in crushed pistachio. Affogato 8 9 A shot of our exclusive Stromlo Blend coffee served with vanilla bean ice cream, Frangelico and shaved Belgian chocolate. Traditional Crème Brûlée 8 9 Rich vanilla bean custard, topped with a thin layer of caramel, served with almond biscotti. Fresh Fruit Salad 8 9 Freshly diced mélange of seasonal tree ripened fruits and berries. Selection of Three Australian Artisan Cheeses 12 15 We select three perfectly ripened and matured seasonal premium hand made cheeses from around Australia, served with crisp lavosh and quince paste. Ask for this week s selection. Choose more delicious desserts and sweet treats from our display cabinet. LUNCH 7 days 12pm 2pm DINNER Sunday to Wednesday 5.30pm 8.30pm Thursday to Saturday 5.30pm 9pm