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

 

COB LOAF FONDUE | gruyère, artichoke, spinach 20

 

TZATZIKI | potato crisps, dill, cucumber 16

 

SALT & PEPPER CALAMARI | aioli, lemon 19

 

CRISPY CHICKEN | jalapeño mayo, lime 18

 

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


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
 

 

 

FRESH PICKED

 

GREEN HOMMUS | buckwheat lavosh, corn relish, seasonal vegetables 18

ROAST PUMPKIN WALDORF | blue cheese, grapes, celery, radicchio, walnut 23

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

WINTER SOUP | vegetables, chicken broth, toasted sourdough 20
 

 

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, sage, rapa 28

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

FISH & CHIPS | tartare sauce, lemon 30

ROAST CHICKEN | rainbow chard, carrot, tarragon, jus 32

CRUMBED PORK CHOP | red cabbage, apple 32

AUSTRALIAN TRUFFLE BURGER | angus beef, fresh truffle, gruyere, bacon, egg, onion jam, chips 32

 

 

 

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 shoulder, tortillas, tabouli, hommus 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

PEAR & STRAWBERRY TART | malt custard 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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