Our Menu

Breakfast & Brunch

Eggs benedict, house made English muffin, poached egg, ham, hollandaise

16

Grilled flatbread with spiced eggplant puree, dukkah, feta. Topped with a fried egg and chilli

20

Big breakfast with two eggs, ciabatta, chipolata, mushroom, fried chat potatoes, bacon, kale

18

Waffles, with fresh berries, maple syrup and salted caramel parfait

14

Crab omelette, chilli, garlic, sesame, mint, coriander, nigella, shoots, broth

20

Smoked salmon omelette with creme fraiche, dill, almond & hazelnut

18

Haloumi, avocado, rosti, charred corn, poached egg

15

Yoghurt panna cotta with granola and fresh seasonal fruit

12

Vegan Breakfast with pumpkin, pepita, pinenut, lentil, almond, sesame, dukkah and rocket

14

Bacon and eggs with ciabatta

14

Extras

Bacon 4
Swiss brown mushrooms 3
Chipolata 3
Rosit 2
Ham 2
Smoked salmon 3
Hollandaise 1

Starters & Entrees

house baked garlic and rosemary focaccia, olive oil, balsamic, sea salt

6

local marinated olives

5

charcuterie, house pickles

6

herb, sesame and almond crusted garfish avocado, target beetroot, citrus salad

19

gnocchi, pumpkin, pea, ricotta

21

baby beetroot, lemon zucchini fritters, herb salad, creme fraiche

15

mussels, capers, broth, chargrilled toast

17

Lunch & Dinner

linguine, house smoked ocean trout pancetta, broccolini, chilli

27

fettucine, cauliflower, pea, caper, pangrattato

28

pizza, bacon, potato, fior di latte, truffle aioli, lemon

25

pizza, prawn, green harissa, dukkah, avocado, chilli, lime

26

pizza, tomato, fior di latte, basil

22

pizza, zucchini, pumpkin, capsicum, almond, bitter leaves (vegan)

24

duck breast, fondant potato, cauliflower puree, broad bean, mustard leaf

35

beer battered yellow fin whiting, dill aioli, chips, salad

29

butternut pumpkin pie, baby carrot, bitter leaves, pine nut

26

hanger steak, potato mash, heirloom carrots, mustard, jus

34

beef burger, housemate patio, bacon, cheddar, caramelised onion, tomato relish, aioli, chips, salad

28

cone bay barramundi

(refer to blackboard)

Sides

hand cut chips, aioli 12
broccolini, green beans, sesame 14
haloumi, pear hazelnut, cos lettuce, creme fraiche dressing 16

Sides

Sorbets, with seasonal fruit

15

orange and almond pudding, lemon custard, tuile

18

Dark chocolate brownie, coconut crumb, citrus relish

18

Cheeseboard, fennel lavosh, fig jam, celery

19