first
warm sourdough rolls with dukkah
    & extra virgin olive oil                                                   6
vegetarian spring rolls with chilli lime dipping sauce
    (6 pieces)                                                                      8
basil truss tomato & buffalo mozzarella crostini (v)          12
antipasto plate with spanish serrano jamon
    & assorted vegetables                                                 20
soup of the day with warmed sourdough roll                   10
five spice roast duck salad, ruby grapefruit,
    fennel & pomegranate dressing                                   17
salt and pepper squid with fresh lime
    and housemade aioli (entree size)                               19
salad of grilled haloumi with green beans,
asparagus, baby beets & macadamia dressing (v)          16
salt and pepper soft shell crab with green papaya
    & thai style herbs                                                         19
seared scallops & parmesan crust tartlet
& vanilla cauliflower puree & agrodolce dressing             20

pasta
(all pastas served with shaved parmesan)
seared tuna and thai basil spaghetti with chilli,
    baby capers and rocket                                               25
casarecce with asparagus, goats cheese, garlic,
    chives, pinenuts (v)                                                     24
linguine with pan-fried prawns, spinach,
    kalamata olives, chilli & parsley                                   25
risotto with jerusalem artichoke, green peas,
    mint & shaved pecorino (v)                                         25
crab meat cannelloni with citrus ricotta,
    confit leek, spinach with mozzarella
    & roast tomato pulp                                                    28

mid
steak (150gr sirloin) sandwich with rocket, 
    matured cheddar, roast tomato, caramelised
    onion & pumpkin butter on turkish
    & hand-cut chips                                                          20

second
pan fried salmon w. broad bean &
    spiced apple risotto & crisp chilli salad                         28
mos green chicken curry with kumera chips
    and jasmine rice                                                           25
milk fed veal medallions, potato rosti,
    wilted cavalo nero, red current jus & foie gras           37
salt and pepper squid with fresh lime and
housemade aioli (main size)                                             25
zatar crusted grilled lamb loin with
    smoked eggplant pearls, chai honey syrup
    & tunisian cous cous                                                     33
oven roasted wild barramundi fillet, saffron gnocchi,
    baby clams, nage broth & caramelised lime                  30
coopers beer battered flat head fillets, hand cut chips,
    lemon and tartare                                                         25
chicken rotolo with prosciutto, sage & grana padano
    stuffing celeriac puree & verjus beurre blanc               28
aged fillet of beef, portobello mushroom, green bean,
    soft polenta & rosemary shiraz jus                               33
char-grilled sirloin, black angus, 120 day grain fed,
     shoestring fries, beer battered onion rings
    & hollandaise sauce                                                      25

sides
marinated olives                       5
warm sourdough with dukkah  5
hand-cut chips                          7
mixed leaf salad                       7
rosemary & garlic kipflers         7

steamed beans & almonds        7
tomato & bocconcini                  7
rocket, pear & candied walnut  8
chicken caesar                          16
warmed sourdough roll             2.5

drinks
voss sparkling or still mineral water
375ml:                                       4.5  
voss sparkling mineral water
800ml:                                       8
1.25l soft drinks:                       5
emma & toms juices                  5.5
    orange
    karmarama
    carrot