Garlic bread - Crusty ciabatta with garlic and parsley butter $6.50
Crispy polenta chips with juniper and vinocotta reduction $5.50
Haloumi stack - Char-grilled haloumi on a bed of roquette with marinated zucchini and eggplant topped with golden fried leek and a side of beetroot chutney $21.50
Fish and chips - Pale ale battered barramundi served with lemon wedges, a simple garden salad, chips and garlic aioli $21.90
Salt and pepper squid (GF) - Squid strips, lightly dusted with cracked pepper and sea salt, served with fresh mango puree, garden salad, chips and house made garlic aioli $22.90
Kale and pomegranate salad (GF) - Kale, red cabbage, bean sprouts, shredded carrot, candied orange and ricotta drizzled with a pomegranate molasses dressing topped with citrus vinaigrette $18.50
Nuts pan roasted (GF) $5.00
Veal shank (GF) - Slow cooked veal shank in a rich vegetable broth served over soft, creamy polenta then topped with wilted red cabbage $22.50
Risotto Al Primavera - arborio rice cooked al dente with seasonal mixed vegetables finished in a rich napolitana sauce $19.90
Steak Diane - grilled eye fillet with rosemary, sage potato and blanched vegetables, finished with Diane sauce $30.00
Risotto Al Mare - arborio rice cooked al dente with local calamari, tiger prawns, local crab meat, fresh mussels, a touch of chilli, finished in a rich napolitana sauce $24.00