MENU & WINE LIST


SATURDAY BRUNCH (SATURDAY ONLY)
Bircher muesli with seasonal fruit & honey labna 9
Crushed avocado on toast with micro herbs 9
Saffron apple porridge with honey labna 9
Magic mushrooms on toast with duxelle sauce 10
Poached egg with avocado, heirloom tomato & micro herbs 11
Ricotta pancake with berry, berry compote & berry syllabub with hazelnut 13
Baked egg with chorizo & smoked tomato sauce 14
Crab omelette with parmesan 12

PLUS WEEKLY BRUNCH SPECIALS

EXTRAS
Crispy bacon 3, baked field mushrooms 5, spinach 4,
citrus cured salmon 5, grilled tomato 3


SANDWICHES
Minute steak with caramelized onion, cheddar cheese & leaves 13
Tuna with wasabi aioli, olive tapenade, soft-boiled egg & leaves 13
Peri-peri chicken with rainbow corn salsa, leaves & peri-peri sauce 13
Egg & bacon with spicy tomato relish & leaves 13
Roast vegetable with pesto, fetta & leaves 13
Paris beef burger with onion rings, onion jam, cheddar cheese & leaves 15

LUNCH (OPTIONAL TAKE-AWAY)
Organic quinoa salad with heirloom tomato, baby carrots, shallots and herbs 15
Chicken millanaise with panzanella salad & vincotto 15
Calamari salad with chickpea, heirloom tomato, chilli, red onion & herbs with tahini dressing 16
Smoked trout salad with crispy prosciutto, leaf, onion jam, radish & poached egg 15
Prawn linguine with tomato, chilli & herbs 15

TO GRAZE
Piadina - House made Italian flat bread with olive oil 6
Baked olives, caper barriers & chilli spiced nuts 8
Mushroom, chorizo & chick pea deglazed with Pedro Ximenez 14
Sticky pork belly with chilli caramel & papaya salad on beatle leaf 15
Salted cod croquette with red harissa 15
Tuna carpaccio with onion ponzu & soy mirin jelly 16
Calamari salad with heirloom tomato, chick pea, red onion, chilli, herbs & tahini dressing 16
Smoked trout salad with poached egg, crispy prosciutto, onion jam, radish, caper & watercress 18

TO SATISFY
Prawn linguine with chilli, garlic, mint & heirloom tomato 22
Peri-peri chicken with peri-peri sauce, rainbow corn salsa & leaf herb salad 28
BBQ pork rib with smoky BBQ sauce & twice cooked duck fat chat potato 31
Baby snapper with lentil in a smoked trout court bouillon, sweet potato fondant & coriander 32
Lamb shank braised in orange juice with rizoni, green pea & gremolata 33
Coorong Angus beef sirloin (21 days dry-aged, 60 days grain-fed) with saffron mashed potato & mushroom ragu 35

TO ACCOMPANY
Buttered green beans with polonaise 8
Thick cut chips with wasabi aioli 9
Leafy salad 8

TO SWEETEN
Chocolate fondant with burnt caramel sabayon & vanilla ice cream 14
Baked meringue with coconut, lime & tequila granita & lemon curd 14
Strawberry milk pannacotta with berries & pavlova 14
Affogato - house made vanilla bean ice cream, espresso, biscotti & Frangelico 17