TO START
Giant Olives (vg) 9
Garlic Bread (v, g, d) 12
Polenta Chips pecorino, tomato jam (v, vgo) 15
Saffron Arancini zucchini flower, romesco, parmesan, lemon (v, n) 18
Pork & Veal Meatballs tomato, basil, parmesan 18
Calamari pepperberry aioli, salt bush, lemon myrtle (gfo) 22
Tuna Crostini caper cream, chilli, chive, lemon (gfo, n) 22
Falafel avocado, pinenuts, currants, rocket, beans, slaw (gf, n) 22
Wagyu Carpaccio soft egg, caesar mayo, rocket, parmesan, lemon (gfo) 24
MAINS
Rissoni & Fregola Salad zucchini, feta, tomato, lemon (v, vgo) 28
add chicken + $7
Pork Cumberland Sausages sauerkraut, mash, gravy (gf) 30
Pancetta Rigatoni garlic, onion, peas, pecorino 30
Tuna Crudo Spaghettini rocket, chilli, caper, lemon, macadamia (n, d) 34
Prawn Linguine cherry tomato, chili, garlic, pangritatto 34
Barramundi bean, fennel, salsa verde 37
Salmon Fillet peas, horseradish, garden vegetables 37
300g Scotch Fillet charred corn, chimmi churri, kiss chili 48
SIDES
Rocket Salad pear, parmesan 12
Chips Bridgey salt, ketchup 12
'Rob's Brussels' peanut caramel, crispy shallot (n) 14
KIDS
All kids' meals come with a juice or soft drink & ice cream
Children under 12 years only
Pasta red sauce, parmesan v 14
Cheeseburger & Chips 14
Fish & Chips 14
Chicken Nuggets & Chips 14
120g Steak & Chips gf 18
DESSERT
Crème Brûlée gin spiked fruit, butter waffle 12
Vanilla Slice passionfruit curd 12
Banoffee Tart chantilly cream, rum & raisin ice cream 14
Affogato vanilla ice-cream, espresso 6
Add booze (Frangelico, Baileys, Kahlua, Amaro) +8
Scarborough Late Harvest Semillon Hunter Valley, NSW +10
AFTER DINNER DRINKS
Coffee by Single O 5.2
Selection of Tea 4.5
English Breakfast, Earl Grey, Chamomile, Peppermint, Green Tea
Housemade Limoncello 8
Amaro Montenegro 12
Amaretto Disaronno 12
Amaro Nonino 15
Amaro Averna 12
Poor Toms Imbroglio 11
v - vegetarian
vg - vegan friendly
gf - gluten free
n - contains nuts
gfo - gluten-free option available
vgo - vegan option available
We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodate you.
A 10% surcharge is payable on public holidays.