Lunch and Dinner Menu
Our menu changes seasonally to reflect the finest in availability.
Eat well, Drink to comfort & Enjoy.
graze top of page or book now
| Chicken rice paper rolls w a peanut hosien dipping sauce ç | 11.5 | |
| Delicious dips & flat breads v ç | 11.5 | |
| Pork belly w caramelised dressing | 9.9 | |
| Chorizo sausage w roasted peppers & crusty bread | 9.9 | |
| Oysters served natural ç | 6/15.5 | 12/28 |
| Oysters w shallot vinaigrette | 6/16.5 | 12/29.5 |
| Oysters gratinated w bacon | 6/16.5 | 12/29.5 |
| Lemon pepper & sea salt calamari w lemon aioli | 12 | |
| Vegetarian Sri Lankan spicy pan roll w yoghurt raita [each] v | 4.5 | |
| Sri Lankan spicy pan roll filled w beef mince w yoghurt raita [each] | 4.5 | |
| Chickpea battered vegetables w yoghurt dip v | 12.5 | |
| Pork san choi bau in lettuce leaf w soy ç | 10.5 | |
| Crispy soft shell crab w lime soy dip [each] | 11.9 | |
| White anchovies served on garlic crouton ç | 9.9 | |
| Lamb & pine nut kofta w tzatziki | 13.5 | |
| Tempura scallops selection w pickled vegetables | 12.5 | |
| Crispy garlic chicken wings w dried shallots, chilli & lemon pepper sauce | 11.5 | |
| Salmon & nori tempura w a ginger dressing | 11.9 | |
| Prawn & sweet potato fritter w nuoc chum dipping sauce | 11.5 | |
| ambrosia graze plate of Sri Lankan pan roll; lamb & pine nut kofta; lemon pepper & sea salt calamari; crispy chicken wings w dried shallots, garlic & chilli; marinated olives & dip w fresh bread | 23 | |
| vegetarian selection available upon request v | ||
| ambrosia seafood plate of slamon & nori tempura, lemon pepper & sea salt calamari, crisp soft shell crab w soy dip, prawn & sweet potato fritter, & 2 oysters w shallot vinaigrette | 31.5 |
bread top of page or book now
| Please request if gluten free option is required | |
| Garlic & mozzarella pizza | 12 |
| Traditional garlic bread served on a baguette | 7 |
| Crusty sour dough bruschetta w goat’s cheese | 9.9 |
| Thinly sliced potato, garlic, rosemary, extra virgin olive oil & sea salt flat bread | 12.5 |
| Foccacia available till 3pm | 16 |
| Vegetarian; pumpkin, grilled zucchini, eggplant & roasted capsicum w pesto mayo & cheese | |
| Smoked salmon, cucumber & ricotta cheese w salad leaves | |
| Hot salami, artichokes, grilled onion & roasted peppers w mozzarella | |
| Traditional Bacon, Lettuce & Tomato w mustard mayonnaise |
salad top of page or book now
| Traditional Caesar salad w all the trimmings including anchovies | 18 |
| add chicken | 23.5 |
| add smoked salmon | 25.5 |
| Fresh salmon & nori tempura rolls w a salad of cucumber, avocado, mizuna, shallot & ginger dressing | 17.5 |
| Pork belly w apple salad & caramelised dressing | 17 |
| Lightly fried calalmari w Spanish onion, wombok cabbage, bean shoots & palm sugar dressing | 19 |
| Prawn & sweet potato fritters w cos lettuce salad | 19 |
pizza top of page or book now
| Antipasto pizza with artichoke, tomato, bocconcini, hot salami & fetta cheese v | 17.9/20.9 |
| Smoked salmon, Spanish onion, capers & a squeeze of lemon | 18.5/23.5 |
| One: Shaved Virginian ham, fresh tomato, Mozzarella cheese, basil & cracked pepper | 16/19.5 |
| Two: Three Cheeses; Mozzarella, fetta & Bocconcini v | 16/19.5 |
| Three: Hot salami, roasted capsicum, chilli, jalapenos & mozzarella | 16/19.5 |
| Four: Tandoori chicken, corn, mozzarella, rocket & yoghurt raita | 16/19.5 |
| Five: Roasted vegetable; roasted zucchini, mushroom, roasted capsicum, pumpkin, eggplant, onion, ricotta, & mozzarella cheese drizzled basil pesto v | 16/19.5 |
| Six: Prawn, oyster, salmon, anchovies, garlic & parsley | 19.5/28.5 |
| Seven: Onion, bacon, meat balls, Virginian ham, shaved Calabrese & Worcestershire | 16/19.5 |
| Eight: Virginia ham, field mushrooms, anchovies, olives & mozzarella | 16/19.5 |
| Nine: Virginia ham, pineapple & mozzarella | 15.5/18 |
| gluten free base available add | 2.5 |
pasta & risotto top of page or book now
| Pork & beef bolognaise served spaghetti | 21 |
| Roasted Pumpkin & Spinach risotto drizzled basil pesto v ç | 16.5 |
| with Chicken | 18.5 |
| Rich Mushroom risotto v ç | 16.5 |
| with Chicken | 18.5 |
| Spaghetti Traditional Napoli v | 14.5 |
| Fettuccini or risotto scallop, prawn, mussels & fresh fish tomato & garlic | 26.5 |
| Traditional Lasagne served a Greek salad | 23.9 |
| Spaghetti chorizo, olive, spring onion & cherry tomato | 19.5 |
| House made tomato pesto, fresh spinach, Goat’s cheese & chilli tossed rigatoni v | 19.5 |
| Spicy coconut style curried risotto chicken & seasonal vegetables | 19.5 |
| Fettucini tossed with chicken, bacon, spring onion & garlic in light cream sauce | 23.5 |
mains top of page or book now
| Pumpkin & sweet potato gnocchi tile, mushroom sauce, rocket leaves & grana padano ç | 24 |
| Roast chicken breast, sweet corn, chorizo salad & silky mash | 27.5 |
| 300gm Porterhouse steak, hand cut wedges, vegetables in season, Swiss mushroom sauce ç | 35.5 |
| Fish of the Day cooked to the kitchen’s suggestion refer specials page for details | |
| ambrosia burger fried onion, cheese, bacon, egg drizzled with a mustard aioli & served with fries & salad | 24 |
| Tender lamb loin, potato & polenta cake with eggplant & minted peas | 27.5 |
| Light soda battered Barramundi, served with mushy peas & fries | 24.5 |
| Tiger prawns with spicy red chilli sauce, basmati rice & green vegetables | 31.5 |
| Moroccan pork belly, fennel, olive, preserved lemon, cous cous & smoked yoghurt | 27.5 |
| Succulent 250gm Eye Fillet cooked to your liking silky mash & a port wine jus ç | 36.5 |
| Paella; Oven baked saffron rice, chorizo sausage, fresh seafood & chicken ç | 32.5 |
| Shoe string French fries ç v | 6.5 |
| Rocket salad with goat’s cheese & artichokes v ç | 11.5 |
| Mashed potato with olive oil v ç | 6.5 |
| Mixed sauteed vegetables v ç | 6.5 |
| Potato wedges sour cream with Sweet chilli, mustard aioli, lemon aioli, or tomato relish | 9 |
dessert top of page or book now
| Warm Chocolate brownie & vanilla bean ice cream | 10.5 |
| Young coconut jelly, fresh mango with tapioca pudding & sesame syrup | 10.5 |
| ‘Towered’ hazelnut of meringue, choc rum mousse with marscapone & raspberry compote | 11.5 |
| Date & walnut pudding with butterscotch sauce & vanilla icecream | 10.5 |
| Affagato; vanilla ice cream served with your choice of Baileys liqueur or Frangelico liqueur & espresso coffee ç | 10 |
| Dessert plate; changing plate of sweet delights [gorgeous for 2 or more guests to share] | 22 |
| Your selection of Australian & imported cheeses served quince paste & fine water crackers |
fromage top of page or book now
La Roche
Region: Lyonnaise, France
Type: Blue mould
Age: 3 months
Literally meaning ‘The Rock’, this blue cheese is the latest to be made by Fromagerie Guilloteau. Utilising innovative ultra filtration technology the curds are inoculated with a very distinctive blue mould culture and then left so the curds partially ‘knit’ together in large lumps. The blue mould is encouraged to develop over a period of two weeks in warm rooms before being moved to humid rooms where a thin veil of mottled white rind forms. Well veined and creamy with a mild blue flavour.
Will Studds Selected Normandy Camembert
Region: Normandy, France
Type: White Mould
Age: 4-8 weeks
You can’t beat the flavours of genuine hand ladled Camembert de Normandie produced under strict AOC regulations from raw milk- but regrettably Australian regulations deny the right to enjoy this wonderful cheese. This selected handmade cheese from the Pays Auge region of Normandy is a close cousin. Its secret lies in the traditional combination of moulds and cultures applied to the rind. These slowly break down the chalky heart over 5 – 8 weeks until the smooth fudgy texture has developed a rich creamy flavour with just a hint of apples.
Tomme de Chevre Caprinelle
Region: Pyrenees, France
Type: Cooked, Natural rind
Age: 3-6 months
This cheese is typical of the cooked mountain cheeses of the Pyrenees that have been made for centuries. It is only in small batches from fresh goat’s milk during Spring and Autumn when the goats can graze on the rich mountain pastures. Consequently it is quite rare and to ensure supply our cheese supplier places orders at least a year in advance. The cheese is considered ready to eat when the smooth, nutty texture has developed a slightly sweet caramel flavour with just a hint of the herbs and grasses of the mountains.
Platter of all 3 cheese with water crackers & fresh fruit garnish
