EAT

 

Curated by renowned Chef Matt Moran and Executive Chef Laura Baratto, our lunch and dinner options are divided into an all-day bar menu with a array of delicious dishes designed to share from snack items, pizzas, fresh caught and feasts.

Whether you bite into a  pizza or would rather enjoy market-fresh seafood, you can be guaranteed of only the finest, seasonal ingredients in everything our kitchens produce. 

The kitchen is open from 10:00am with a limited late night menu available after 10pm. 

SNACKING

 

HAND-MADE CRISPS | salt & vinegar 9

 

SWEET POTATO WEDGES | vegemite aioli 12

 

CHIPS | ketchup 11

 

TZATZIKI | potato crisps, dill, cucumber 16

 

SPICED CARROT DIP | heirloom carrots, baby corn, tortilla 18

 

SALT & PEPPER CALAMARI | aioli, lemon 19

 

CRISPY CHICKEN | jalapeño mayo, lime 18

 

ARANCINI (5) | bolognese, basil, parmesan 20

 

MORTADELLA | fried bread, green olives, guindilla peppers 24

CHEESE PLATE | selection of 3 premium Australian cheeses, crisp bread 32

TWOSOME | selection of 2 cheeses, 2 cured meats, focaccia 38

 

 

 

FRESH CAUGHT

 

PACIFIC OYSTERS | ½ doz 26


ROCK OYSTERS | ½ doz 26


oysters served natural with side of red wine mignonette

 

TIGER PRAWNS 300g | milk bun, bloody mary sauce, lemon 32


COCONUT PRAWN COCKTAIL | capsicum, lime, chilli 24

SASHIMI | king salmon, yellowfin tuna, kingfish  9PC 28 | 15PC 42

SEAFOOD PLATTER oysters | tiger prawns | kingfish | salmon | yellowfin tuna | scallops
salt & pepper calamari | beer battered fish | prawns | chips 150

 

 

FEEL LIKE A SALAD

 

SPRING BLOOMS | labneh, beetroot, asparagus, grapefruit 24

CHICKEN NIÇOISE | kipfler potato, olives, egg, beans 24

SMOKEY EGGPLANT | pickled vegetables, marjoram, white anchovies 23

 

SOMEONE SAY PIZZA?

 

MARGHERITA | tomato, mozzarella, oregano 22

SPICY SALAMI | fennel seeds, sicilian olives 24

GARLIC PRAWN | rocket pesto, lemon 26

PROSCIUTTO | burrata, tomato, basil 28

gluten free base add $3

 

 

 

BIT HUNGRY

 

RICOTTA GNOCCHI | jerusalem artichoke, mushroom, almonds, rapa 28

SALMON CUTLET | broad bean tabouli, pine nuts, dill yoghurt 32

FISH & CHIPS | tartare sauce, lemon 30

HERB CHICKEN SCHNITZEL | beans, preserved lemon, parmesan 30

SPRING LAMB RUMP | peas, mint, charred cos, goats cheese 36

 

 

 

GRILL IT

 

O’CONNOR ANGUS RUMP | grain fed, 250g 32

RIVERINE SIRLOIN | grain fed, 250g 36

grill items served with sweet corn, broccolini, potato mash, bordelaise sauce

 

 

 

FEASTS TO SHARE

 

D.I.Y KEBAB | slow roasted lamb, tortillas, tabouli, hommus, pine nuts 68

FISHERMAN’S FEED | salt & pepper calamari, beer battered fish, prawns, chips 66

 

 

SWEET ENDING

 

BANANA BOURBON SPLIT caramelised banana, chocolate mousse, bourbon caramel 14

 

PASSION PAVLOVA | passionfruit, raspberry, lychee 14
 

 

 

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.

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