TO START

Royal taste plate; a selection from land, sea & garden 36

Turkish bread with evoo & balsamic 9 | add feta 15

Garlic pizza bread 8 | add cheese 11

Seared tenderloin of kangaroo wrapped in honey cured

pancetta on green apple & celeriac remoulade with

micro herbs 21

Little pot of mussels with crispy bread, please refer to

our daily specials menu 16

Freshly shucked South Australian oysters

natural 4 each

shallot & blood plum, vinegar pearls 4.5 each

kilpatrick 4.5 each

Crispy soft shell crab served with a crunchy noodle salad,

asian dressing & fresh lime 24 G.F.O.

Chicken liver pâté served with baguette 15

Five spiced crispy squid, citrus sweet chilli G.F.O.

entree 14

main 26

G.F. = GLUTEN FREE

G.F.O. = GLUTEN FREE OPTION A 15% surcharge will apply on public holidays

MAINS

Garganelli pasta of kale, onion, chilli, anchovy, lemon,

fresh parmesan 18 | add prawns 29 G.F.O.

Linguini pasta of chermoula marinated chicken, oyster

mushrooms, onion, spinach, garlic in a cream sauce 25

G.F.O.

Tomato risotto of sweet potato, broccoli, roasted

capsicum, leek, toasted almonds & shaved pecorino 19

add chicken 25 | add prawns (6) 33 G.F.

Grilled sirloin steak on smashed gourmet potatoes,

kalamata olives, black cabbage with a sundried tomato,

shallot & smoked paprika butter, jus 44 G.F.

Spaghetti marinara pan of slipper bug, prawns, squid,

barramundi, atlantic cod, mussels, spinach, fresh chilli,

roma tomatoes, basil pesto & evoo 39 G.F.O.

Dukkah crusted veal cutlet on a garlic roasted kipfler

potato, red onion & roast pear salad, jus 38 G.F.

Slow cooked beef cheek with tomato, red wine &

vegetables served with crispy polenta 26

Baked Tasmanian huon salmon, quinoa, roasted sweet

potato, baby beet & feta salad, beetroot vinegar

dressing 33 G.F.

Chargrilled free range chicken breast marinated in

lemon & thyme served on autumn vegetables & baby

potatoes 34 G.F.

Thai prawn salad of tatsoi, roquette, cucumber, cherry

tomatoes, mint, coriander, spring onion, crispy shallots,

asian dressing 27 G.F.

Grilled salt water barramundi, macadamia nut crust on

a pumpkin & pea risotto 34 G.F.O.

Kangaroo bolognese with gluten free spaghetti, parsnip

crisps, parmesan 23 G.F.

Colonial beer battered atlantic cod with fries & house

tartare 19 G.F.O.

SIDES

Broccolini, flaked salt & evoo 10

Roasted vegetables, garlic yoghurt 10

Roquette, pear & goats cheese salad 10

Fries 6

Steamed vegetables 10

Garden salad 8

Greek salad 9

Cheese Selection

Colston Basset Stilton

This very traditional blue is made in the midlands area of

England. It uses cow’s milk that is hand ladled. It is pierced

later than other stilton’s to produce an intensely rich,

complex flavour with a gentle creaminess

Maffra Aged Ashed Cheddar

A cow’s milk cheese which exhibits a classic cheddar flavor.

It has sweet and rich up front notes with complex after

tones. The cheese is left to mature for 15 months to 2 years to

produce its optimal quality

President Triple Cream Brie

Made in Gippsland, Victoria from cow’s milk using 75%

butterfat. It is a white mould cheese that has a smooth and

rich texture. It exhibits a rich lactic flavor with an aroma of

mushroom on the rind

Castel Taleggio

A traditional cheese made in the Lombardy region of

Northern Italy. It is a soft textured cheese with a light

golden colour rind. It has, when ripe an emphatic flavor

which is both hearty and pungent

1 cheese – 13

2 cheese – 19

3 cheese – 25

4 cheese – 31

All selections are accompanied by quince paste,

muscatels, crisp breads, sweet crackers, Barossa

bark & mixed dried fruit