Lunch and Dinner Menu

Our menu changes seasonally to reflect the finest in availability.

Graze

Designed for taste to mix, match & share.

Oyster’s served: Natural ç 6/16.5 12/30
Kilpatrick ç 6/17.5 12/31
Salami Hot Sauce ç 6/17.5 12/31
Battered Scallops w wombok slaw & bacon chilli jam 16.5
Semi Dried Tomato & Fetta Arancini v olive sour cream v 15
Mini Pork Belly Burgers w Asian coleslaw & nuoc cham 14
Mini Slow Cooked Lamb Burgers v cucumber & sumac yoghurt 14
Honey Soy Chicken Wings w sesame 10
Dip selection of the day w toasted bread v ç 13.5
Pork belly w chilli caramel dressing 13.5
Chorizo w roasted peppers & crusty bread 14.5
Lemon Pepper Calamari w lemon aioli ç 16
Vegetarian Sri Lankan Spicy Pan Roll w yoghurt raita [each] v 6.5
Beef Sri Lankan Spicy Pan Roll w yoghurt raita [each] 6.5
Grilled Haloumi w lemon, rocket & olive oil 17
v denotes vegetarian option.
ç denotes gluten free ingredients MAY be used UPON GUEST REQUEST
ambrosia graze plate of honey soy chicken wings, Spanish chorizo, lemon pepper calamari, Kalamata olives & dip w toasted bread & chef’s selected graze item 28
ambrosia vegetarian graze plate of Grilled haloumi, vegetable pan roll, semi dried tomato & fetta arancini, Kalamata olives & dip w toasted bread 28
Fried Calamari w Spanish onion, wombok cabbage, bean shoots, herbs & palm sugar dressing ç        23
Pork belly w nuoc cham apple salad & caramelised chilli dressing e 21 m 28.5
Caesar Salad: Traditional 21
w Honey Soy Chicken 24.5
w Smoked Salmon 27
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 17 23
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: Prawn, Calamari, Snow Peas, Bacon Chilli Jam & Sour Cream 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: Field Mushrooms, Garlic, Rosemary, Goats Cheese, Mozzarella, Caramelized Onion 16 21
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

Sour Dough 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 w Chicken 26
Spaghetti w traditional Napoli & parmesan v 19.5
Fettuccini or Risotto w scallop, prawn, mussels & fresh fish w tomato & garlic 29.5
Spaghetti w chorizo, olive, spring onion, semi dried tomato, Napoli & parmesan 26.5
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 26
Fettucini w chicken, bacon, spring onion & garlic in a cream sauce & parmesan 27
Slow Cooked Lamb Capunti v pomegranate, radish, lemon, mint & parsley  (entrée size) 18
16 hour Sous Vide Beef w potato mash, horseradish cream & pepper sauce ç 28
300g Aged Porterhouse Steak w a choice of 2 of the following: Vegetables, Mash, Chips or Salad ç 39.5
250g Eye Fillet w a choice of 2 of the following: Vegetables, Mash, Chips or Salad ç 43.5
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 & shoestring fries 22
Seared Kangaroo Fillet w sweet potato mash, crisps & a wattleseed beetroot gel ç 28.5
Battered Barramundi Fillet w homemade tartare, fresh salad & chips ç 28
Seafood Plate: battered Barramundi, oyster’s Kilpatrick, garlic buttered mussels, calamari & chips 38
Paella; Oven baked saffron rice w spicy chorizo sausage, fresh seafood & chicken ç 37
Pan Fried Haloumi, semi dried tomato & fetta arancini, olive sour cream, salad of lettuce, pomegranate, radish, mint & parsley v 26
Honey Soy Glazed Chicken Breast w sesame seeds, roasted chats, corn & coriander salsa ç 28.5
Chicken parmigiana w salad & steak chips 27
Shoestring Fries w tomato sauce v ç 7
Mixed Vegetables v ç 8.5
Greek Salad of lettuce, olives, cherry tomatoes, cucumber, fetta & red onion v ç 8.5
Mixed Salad Leaves, cherry tomatoes, cucumber, red onion w vinaigrette dressing v ç 8.5
Roasted Chat Potatoes w olive oil ç 8.5

$20.50 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  
Pulled Lamb Burger | lettuce | cucumber | sumac yoghurt | chips
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
Semi Dried Tomato & Fetta Arancini | olive sour cream | mini Greek salad v
Honey Soy Chicken Wings | steamed rice | vegetables | herbs | sesame
Thai Green Chicken Curry | steamed rice | Asian herb salad | lime ç
Spicy coconut style curried risotto | chicken | seasonal vegetables | parmesan ç
Angus Cheese Burger | pickle | BBQ Mayo | chips
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
Shoestring Fries w tomato sauce v ç 7
Mixed Vegetables v ç 8.5
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 or Sunkist

ç gluten free ingredients available UPON REQUEST. Please advise of any allergies | intolerances…

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Dessert

Soft centred chocolate fondant w caramel sauce & vanilla bean ice-cream 14.5
‘Cherry Ripe’:- Cherry gel, coconut spring roll, cheesecake, chocolate custard, cherry sorbet 14.5
Lemon Panna Cotta w an apple salad, chai, blackberry gelato ç 14.5
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
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