Hurricane's Pork Knuckle Has The Perfect Mix Of Crunchy Crackling And Tender Meat, Served On A Bed Of Mash With A Peri Peri Jus
400G Rummy $35.00
400G Rumye
Soup Of The Day $13.00
Homemade, Hearty Soup; Ask About Our Latest Creation
All Ribs And Combos Are Served With Either Chips, Sweet Potato Fries, Coleslaw, Side Salad Or Baked Potato With Sour Cream And Chives N/A
Crispy Skin Pork Belly (220G) $25.00
Twice Cooked Crispy Skin Pork Belly Served On A Bed Of Coleslow And Finished With A Peri Peri Jus
Oysters Kilpatrick $24.00 / $42.00
Drizzled With Worcestershire Sauce, Topped With Crispy Bacon Pieces Then Toasted. Half Dozen / Dozens
Pretzel Burger $28.00
250 G Of Wagyu Beef, Bbq Chipotle, American Cheese, Coleslaw, Packed On A Pretzel Bun
Hurricane'S Espetada Chicken Or Beef
Marinated Meat Skewer In Traditional Madeira Herbs And Spices And Chargrilled , Served With Your Choice Of Garlic, Served With Your Choice Of Garlic Or Peri Peri Butter And A Side Of Chips/A
Lamb Souvlaki (tender lamb pieces hand cut in cubes marinated with olive oil, wine and oregano served with garden salad and chips or steamed vegetables) $24.50
Fried Calamari (fresh calamari dusted with flour and fried) Small $15.10 / Large $22.90
Papoutsakia (stuffed zucchini with mince meat individually topped with a creamy bechamel sauce) $19.50
Grilled Sirloin Steak (served with chips and garden salad or vegetables) $25.10
WHITE BAIT ~ lightly flavored & pan fried small $ 16.00 / large $ 22.50
KALAMATA BLACK OLIVES IN VIRGIN OLIVE OIL & VINEGAR ~ $ 9.00
LAMB SOUVLAKI ~ tender lamb pieces placed on a skewer & grilled to perfection. served with a fresh garden salad & pan fried chips or mixed vegetables $ 25.00
SPAGHETTI OR RICE BOLOGNAISE ~ small $ 10.50 / large $ 17.50
FRESHLY CRUMBED PRAWN CUTLETS ~ small $ 18.00 / large $ 25.50
VIENNA SCHNITZEL ~ with a fresh garden salad & pan fried chips or with mixed vegetables $ 20.50
PAPOUTSAKIA ~ stuffed zucchini with minced meat cooked in the traditional greek way topped with a bechamel sauce $ 20.00
CHEESE FILO TURNOVERS ~ a creamy mixture in filo pastry, lightly browned $ 9.00
CAZUELA DE LA CASA : Fresh fillet of fish, pimientos, clams & local mussels. All baked in a white wine & Spanish ham sauce. N/A
PARMESAN SCALLOPS Baked scallops;marinated with garlic,egg& ground cumin. N/A
PALETILLA DE CORDERO : Tender oven baked marinated whole shoulder of lamb, served with chips and garden salad, or jacket potato & salad. N/A
CASA'S MARINARA (CREAM, TOMATO OR MIXED SALSA) : Spaghetti and garlic with mussels, clams & seafood and your choice of cream or tomato sauce. N/A
Seafood Platter (for 2 people) : Combination of lightly buttered fresh fried fish fillets, calamari, king prawns, octopus, scallop etc... Served with roasted potato & salad N/A
VEGETARIAN PLATTER: Vegetarian’s delight with mixed steamed vegetables and fresh mixed garden salad, grilled mushroom and cheese, mixed olives and a side of sour cream sauce. N/A
PATATAS ALIOLI Lightly fried potatoes covered in a warm garlicky mayonnaise sauce. N/A
SARDINAS ESCABECHADAS Filleted sardinas marinated in olive oil, vinegar and garlic N/A
Moules a l'ail au persil et a la crème. Mussels cooked with parsley, garlic, and cream. -
FINES HERBS - Parsley -
ORDINARY (2 eggs) $11.00
Moules marinieres a la charentaise. Mussels cooked with onions, white wine and garlic. ALL $27
Poisson du jours sur un lit de salade de saison, vinaigrette aux échalotes a la tomate et au vinaigre de balsamic / Fish of the day on a bed of salad baby greens with a French shallot, to Market Price
SPECIAL (3 eggs) $12.00
Cotelettes d'agneau grilles aux herbes de provence, beurre a la moutarde a l' ancienne, ratatoville et pomme purée / Char-grilled lamb cutlets with herbs, ratatouille and mash potatoes $35
Maffra Cheddar – Gippsland, Victoria – Hard – Cows Milk Traditional hand-made cheddar, made over spring & summer & aged for 12 months; it has a beautiful creamy texture with a crumbly body. -
Gorgonzola Dolce - Lombardy, Italy - Blue Cheese, Cows Milk Moist, creamy blue cheese from Lombardy Italy. The blue mould is formed by piercing the cheese with copper to create air passages. -