Our Menu

GARLIC BREAD – Oven-baked cob loaf with garlic & parsley butter (v) | 12

ARANCINI (3) – Panko-parmesan crumbed risotto balls filled with roasted pumpkin, mushroom & mozzarella. Served with caramelised onion relish (v) | 16

SPICY SALT CAULIFLOWER – Fried cauliflower dusted in our signature five-spice salt. Served with chilli lime mayo (v+) (gf) | 14

MAPLE & MISO PUMPKIN – Roasted pumpkin tossed in a maple-miso glaze with feta, toasted nut seed mix  & a tahini  pomegranate drizzle (v) (gf) | 14  with vegan feta (v+) | 14

SMOKED SALMON – Smoked salmon topped with smashed cucumber, avocado, dill, parsley & lemon pickled onion (gf) | 16

VEG BRUSCHETTA – Toasted sourdough with grilled eggplant, zucchini, capsicum, olives & basil pesto. Topped with feta (v) | 14  with vegan feta (v+) | 14

SATAY CHICKEN SKEWERS (6) – Grilled chicken breast tenderloins with a Malaysian peanut sauce (moderately-spiced) | 15

SPICY SALT CALAMARI – Dusted in our signature five spice salt. Served with pickled cucumber & kewpie mayo (mildly-spiced) (gf) | 16 small / 29 large

SPANISH PRAWNS – King prawns & chorizo cooked in a smoked paprika chilli oil. Served with toasted sourdough (moderately-spiced) | 18  with garlic bread (gf)

BAO BUNS (2) – With slaw, pickled cucumber & gochujang chilli mayo
with soft shell crab | 18
with tofu (v+) | 16

MUSSELS – NZ green-lipped mussels poached in napoli, chilli, garlic & white wine. Served with toasted sourdough (moderately-spiced) | 18  with garlic bread(gf)

CHIPS – Served with truffle aioli | 12

TASTING BOARD FOR TWO – Chorizo, pork salami, spicy salt calamari, prosciutto, hot olives, pickles, grilled veg, pesto & parmesan crisps – served with pita | 32  with crackers(gf)

PULLED PORK BURGER – With American cheese, fried pickles, slaw & smokey bbq sauce. Served with chips | 26

VADA BURGER – Our take on Mumbai’s Vada Pav. Mustard seed and curry leaf potato patty with a trio of chutneys – tamarind, coconut garlic & coriander. Served with chips (v+) | 26

KOREAN FRIED CHICKEN BURGER – Gochujang marinated chicken with kimchi style slaw, cheese, lettuce & kewpie mayo. Served with chips | 26

BAJA SALAD – Beer-battered flathead fillet served on a salad of mango, avocado, kale, cabbage, green apple, cherry tomatoes, coriander, onion & jalapenos with an orange-lime vinaigrette. Topped with chipotle mayo (moderately spiced)  | 29
with grilled chicken breast | 30

HALLOUMI SALAD – With oven-roasted beets, caramelised onion, baby carrots, sunflower seeds, pepitas & broccolini on a pumpkin puree. Served with pearl couscous (v) | 26

PAN-SEARED BARRAMUNDI – Barramundi fillet topped with scallops & our toasted nut seed mix. Served with chat potatoes, green beans & a lemon caper butter sauce (gf) | 39

SALMON FILLET – Grilled salmon fillet with a salad of asparagus, butterbeans, mint, walnuts, , parmesan & a lemon vinaigrette. Served with kaffir lime yoghurt (gf) | 39

GARLIC PRAWN LINGUINE – King prawns tossed is a creamy chardonnay sauce | 39  with steamed rice(gf)

DUCK LAKSA – Roasted duck leg in a Penang style coconut spiced broth with hokkien noodles, shiitake mushrooms, wombok cabbage, coriander, mint & lime
(moderately-spiced) | 34

PORK CUTLET – Grilled pork cutlet served with mash, bacon-buttered brussel sprouts, oven-roasted green beans & a apple cider fennel compote | 34

SEAFOOD LINGUINE – King prawns, scallops, calamari, mussels, flathead fillets & cherry tomatoes tossed with garlic, chilli & olive oil (moderately-spiced) | 39

FISH & CHIPS – Beer-battered flathead fillets served with chips, tartare & garden salad | 29

SEAFOOD CHOWDER PIE – King prawns, scallops, mussels, calamari & flathead fillets in a creamy leek & fennel broth. Topped with puff pastry & served with salad | 39 no pastry(gf)

CHICKEN SCHNITZEL – Panko parmesan crumbed chicken breast with bacon & cabbage mash, slaw & chicken salt gravy | 29

SRIRACHA STICKY CHICKEN – Battered chicken breast tossed in a spicy sweet & sour sauce. Served with broccolini & steamed rice (moderately spiced) | 29

CHICKEN PARMIGIANA – Panko-crumbed chicken breast with ham, napoli & three cheeses (mozzarella, tasty & parmesan). Served with chips & garden salad | 29

BAKED MEATBALL PENNE – With pork & fennel meatballs, spinach, bocconcini, napoli & pesto  | 29

BAKED VEG PENNE – With eggplant, zucchini, capsicum, mushroom, spinach, bocconcini, napoli & pesto (v) | 26

SCALOPPINE – Chicken breast pan-fried with mushrooms, baby spinach & a white wine sundried tomato cream. Served with a side of lemon chats & broccolini (gf) | 29

SLOW-ROASTED LAMB FOR TWO – Middle-Eastern spiced lamb shoulder served with za’taar chats, chickpea & braised carrot stew, roasted green beans with tahini pomegranate drizzle, mint tomato & cucumber salad, hummus & flatbread | 89
(gf) no flatbread – garlic bread instead

VEGAN FISH & CHIPS – Battered banana blossoms served with chips, tartare & garden salad (v+) | 26

MUSHROOM LINGUINE – Braised seasonal mushrooms with pesto & artichoke cream  (v+) | 26

CHICKPEA CURRY – Potato, cauliflower, carrot & chickpeas cooked in Punjabi spices. Served with naan, rice & salad (moderately-spiced) (v+) | 26
(gf) served with pappadam

TOM KHA – Coconut milk broth infused with Thai basil, galangal, lemongrass & kaffir lime. Served with noodles, puffed tofu & seasonal vegetables (moderately-spiced) (v+) | 26

APPLE RHUBARB PANNA COTTA | 16
A classic Italian custard served with a apple & rhubarb compote (gf)

LEMON & LIME CHEESECAKE | 16
Baked lemon & lime cheesecake served with tangy lemon curd & whipped cream (gf)

STICKY DATE PUDDING | 16
Warmed sticky date pudding, served with a rich butterscotch sauce & vanilla ice cream

AFFOGATO | 14
Vanilla ice cream with espresso & frangelico

CHOCOLATE MUD CAKE | 16
Plant based chocolate mud cake served with vegan vanilla ice cream & raspberry coulis (v+)

CHOCOLATE OR STRAWBERRY SUNDAE | 12
Vanilla ice cream, topping, wafer & whipped cream

(gf) gluten free (v) vegetarian (v+) vegan – see other drop downs

We cannot guarantee complete removal of trace elements and as such, completely allergy-free meals. If you have a severe food allergy, we recommend bringing in your own meal.

5% surcharge on Saturdays, 10% surcharge on Sundays, 15% surcharge on public holidays