Lunch and Dinner Menu
Graze
Designed for taste to mix, match & share.
| Oyster’s served: | Natural ç | 6/17 | 12/31 |
| Kilpatrick ç | 6/18 | 12/32 | |
| Soft taco w chicken, chilli, avocado & Asian slaw | 9.5 | ||
| Soft taco w cauliflower, avocado & salad | 9.5 | ||
| Mini popcorn chicken burgers w slaw | 14 | ||
| Mini Slow cooked lamb burgers w cucumber & sumac yoghurt | 15.5 | ||
| Potato & Spring onion croquettes w Caesar aiol | 12.5 | ||
| Salt & Pepper Chicken wings w jalapeno aioli | 10.5 | ||
| Dip selection of the day w toasted ciabatta v ç | 13.5 | ||
| Pork belly w chilli caramel dressing | 13.5 | ||
| Chorizo w corn & rocket salad & toasted bread | 14.5 | ||
| Lemon Pepper Calamari w lime aioli ç | 16.5 | ||
| Vegetarian Sri Lankan Spicy Pan Roll w yoghurt raita [each] v | 7 | ||
| Beef Sri Lankan Spicy Pan Roll w yoghurt raita [each] | 7 | ||
| Beetroot & pecorino w lemon aioli | 15.5 | ||
| v denotes vegetarian option. ç denotes gluten free ingredients MAY be used UPON GUEST REQUEST |
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| ambrosia graze plate of salt & pepper chicken wings w jalapeno aioli, Spanish chorizo, lemon pepper calamari, Kalamata olives & dip w toasted bread & chef’s selected graze item | 29.5 | ||
| ambrosia vegetarian graze plate of Grilled haloumi, vegetable pan roll, beetroot & pecorino arancini, tomato & fetta arancini, Kalamata olives & dip w toasted bread | 29.5 | ||
Salads
| Fried Calamari w Spanish onion, wombok cabbage, bean shoots, herbs & palm sugar dressing ç | 26 | ||
| Grilled Haloumi w puy lentils, spinach, smoked almonds & lemon | 17.5 | ||
| Pork belly w nuoc cham apple salad & caramelised chilli dressing | e 21 | m 28.5 | |
| Spicy chorizo, fennel & tomato w ciabatta | 17.9 | ||
Pizza
| 9″ Gluten free base available ç | 3.5 | ||
| 9″ | 11″ | ||
| One: Virginian Ham, Diced Tomato, Mozzarella, Basil & Cracked Pepper | 16 | 22 | |
| Two: Asian Pork Belly, Pumpkin, Spinach, Chili & Mozzarella | 18 | 24 | |
| Three: Hot Salami, Capsicum, Chilli, Jalapenos & Mozzarella | 16.5 | 23 | |
| Four: Tandoori Chicken, Corn, Mozzarella w Rocket & Raita | 17 | 23 | |
| Five: Roasted Vegetable; Zucchini, Eggplant, Mushroom, Capsicum, Pumpkin, Onion, Ricotta, & Mozzarella drizzled w Rocket Pesto v | 17 | 23 | |
| Six: Hot Smoked Salmon, Capers, Garlic, Onion & Mozzarella | 19.5 | 28.5 | |
| Seven: Onion, Bacon, Ground Beef, Virginian Ham, Hot Salami, Mozzarella & Worcestershire | 17 | 23.5 | |
| Eight: Slow Cooked Lamb, Spinach, Pumpkin, Pomegranate, Sumac Yoghurt, Radish, Mint | 17 | 23.5 | |
| Nine: Virginia Ham, Pineapple & Mozzarella | 16 | 21 | |
| Ten: Shredded Duck Leg, Mushrooms, Goat’s Cheese, Mozzarella, Red Onion | 18 | 24 | |
| Garlic & Mozarella Pizza v ç | 14 | ||
|
Garlic Bread v Herb & Garlic Bread v |
6.5 6.5 |
w melted cheese v |
8.5 8.5 |
| Ciabatta Bruschetta w tomato, basil, onion & goat’s cheese v ç | 13.5 | ||
Pasta & Risotto
| Roasted Pumpkin & spinach risotto w parmesan v ç | 22 | w Chicken | 26 |
| Rich Mushroom risotto & parmesan v ç | 22.5 | w Chicken | 26.5 |
| Spaghetti w traditional Napoli & parmesan v | 19.5 | ||
| Fettuccini or Risotto w scallop, prawn, mussels & fresh fish w tomato & garlic | 29.9 | ||
| Spaghetti w chorizo, olive, spring onion, semi dried tomato, Napoli & parmesan | 27.5 | ||
| Spicy coconut style curried risotto w chicken, seasonal vegetables & parmesan ç | 26.5 | ||
| Gnocchi w spicy salami, semi dried tomato, olives, basil, extra virgin olive oil & parmesan | 27.5 | ||
| Fettucini w chicken, bacon, spring onion & garlic in a cream sauce & parmesan | 27 | ||
| Slow Cooked Duck, Saute Field Mushroom | 28.9 | ||
Mains
| 16 hour Sous Vide Beef w potato mash, horseradish cream & pepper sauce ç | 29.5 | ||
| 300g Porterhouse w potato croquettes & vegetables ç | 40.5 | ||
| 250g Eye Fillet w potato croquettes & vegetables ç | 44.5 | ||
| Fish of the Day cooked to the kitchen’s suggestion refer Specials Page for details | |||
| ambrosia grilled Angus burger w lettuce, tomato, pickle, bacon, BBQ mayo & fries | 24 | ||
| Seared Kangaroo Fillet w sweet potato mash, crisps & a beetroot gel ç | 28.5 | ||
| Battered Barramundi Fillet w homemade tartare, fresh salad & chips ç | 28.5 | ||
| Braised spiced lamb, fennel, sumac potatoes, yoghurt, coriander & mint ç | 30.5 | ||
| Paella; Oven baked saffron rice w spicy chorizo sausage, fresh seafood & chicken ç | 37 | ||
| Seasonal baked vegetable stack, Artichoke & pea arancini, lemon aioli & a salad of lettuce, pomegranate, radish, mint & parsley v | 26 | ||
| Roasted chicken breast on pumpkin risotto w sage burnt butter & hazelnut pepita crumble ç | 28.5 | ||
| Chicken parmigiana w salad & shoestring fries | 27 | ||
| Shoestring Fries w tomato sauce v ç | 7 | ||
| Mixed Vegetables v ç | 8.5 | ||
| Fennel, Watercress & Smoked Almonds v ç | 9.9 | ||
| Rocket, Pecorino & Red wine vinaigrette v ç | 9.9 | ||
| Cauliflower & Cheese ç | 8.5 | ||
Lunch Special Menu Mon-Fri 12-3pm
Not available weekends or public holidays
| Lightly fried calamari salad | Spanish onion | wombok cabbage | bean shoots | palm sugar dressing ç | |
| Battered Barramundi | chips | salad ç | |
| Potato roesti | balsamic mushrooms | smoked goats cheese & watercress salad | |
| Chicken Parmigiana | chips | salad ç | |
| Roasted Pumpkin & Spinach Risotto v ç w Chicken [optional] | parmesan ç | |
| Mushroom & Rocket Risotto v ç w Chicken [optional] & parmesan ç | |
| Thai Green Chicken Curry| Steamed Rice | Asian herb salad | | |
| Pulled Lamb Burger | lettuce | vegetables | herbs | sesame | |
| Spaghetti | spicy salami | semi dried tomato | olives | basil ç | |
| Spicy coconut style curried risotto | chicken | seasonal vegetables | parmesan ç | |
| Angus Beef & Onion ring Burger | pickle | BBQ Mayo | chips | |
| Soft taco 2 per each served with fries: | |
| Chicken| Chilli| Avocado | Asian slaw | |
| Cauliflower | Avocado | Salad | |
| House Smoked Salmon | Red Onion | Cos lettuce | Lime aioli | |
| Pizza One Virginian Ham, Diced Tomato, Mozzarella, Basil & Cracked Pepper | |
| Pizza Two Asian Pork Belly, Pumpkin, Spinach, Chilli & Mozzarella | |
| Pizza Three Hot Salami, Capsicum, Chilli, Jalapenos & Mozzarella | |
| Pizza Five Roasted Vegetable; Zucchini, Eggplant, Mushroom, Capsicum, Pumpkin, Onion, Ricotta & Mozzarella drizzed w Rocket Pesto v | |
| Pizza Eight BBQ Beef &am; Bacon, Capsicum, Red Onion, Mozzarella | |
| Pizza Nine Virginia Ham, Pineapple & Mozzarella | |
| With complimentary glass of | |
| Zilze Sparking NV | |
| Zilzie Sauvignon Blanc | |
| Zilzie Chardonnay | |
| Zilzie Shiraz | |
| Zilzie Cabernet Merlot OR | |
| Lemon, lime & bitters, Pepsi, Pepsi Max, Lemonade, Creaming Soda, Solo |
ç gluten free ingredients available UPON REQUEST. Please advise of any allergies | intolerances…
Dessert
| Soft centred chocolate fondant w caramel sauce & vanilla bean ice-cream | 16.9 |
| White chocolate & Chambord parfait w Raspberry Chocolate Macaron, Chocolate Rocks & Liquorice Ice-Cream ç | 16.5 |
| Lemon Curd, Poached Fruit, Dehydrated Meringue, Creme Fraiche & Vanilla bean Ice-Cream | 16 |
| Affagato; vanilla ice cream served w your choice of Baileys liqueur or Frangelico liqueur & espresso coffee ç | 14 |
| Dessert plate; changing plate of sweet delights [gorgeous for 2 or more guests to share] | 28 |
Fromage
Your selection of Australian & imported cheeses served w quince paste & fine water crackers
| WOOMBYE TRIPLE CREAM BRIE | Region: Sunshine Coast, Queensland | Type: White Rind |
| Aged 3 weeks: Jersey and Friesian milk is collected from three local farms in the hinterland of the beautiful Sunshine Coast to make this surface ripened cheese. A thin bloomy white rind hides a deliciosly rich and cream centre. The addition of extra cream into the already rich Jersey milk creates a luxurious chesse. | ||
| BERRYS CREEK MOSSVALE BLUE | Region: Gippsland, Victoria | Type: Blue |
| Aged 3 months: This small naturally rinded blue cheese is hand made in South Gippsland by cheese maker Barry Charlton and his partner Cheryl Hulls. After two months of ripening the buttery yellow texture develops light shades of green blue mould and is finished with a mild and creamy salty blue flavour |
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| QUESO SAN SIMON | Region: Calicia, Spain | Type: Semi Hard |
| Aged 3 months: This extra ordinary conical shaped cows milk cheese is made in the flat pasture lands and forest of Galicia on the north coast of Spain. Made from cows milk it is hand pressed slowly to remove all traces of whey. This result is a compact dense curd, which is then smoked over local hard wood before curing for 3 months. The flavour is mild and buttery with an underlying smoky after taste | ||
| Platter of all 3 cheese with water crackers & fresh fruit garnish 26 ~1 cheese 15 ~2 cheeses 20 Please note the above selection may be changed due to availability |
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