Dinner Menu




Baguette  10

Garlic roasted baguette


Bruschetta  14

Topped with vine ripened tomatoes, basil, feta, balsamic reduction and olive oil


Goats Cheese  18

Roasted beetroot, orange, hazelnuts


Whitebait  24

100gm West Coast whitebait served with grilled lemon and fresh white bread


Salmon  18

Pistachio crusted salmon with beetroot, fennel, apple and pomegranate dressing


Prawns  19

Sautéed and tossed in a butter sauce with a hint of pernod. Plum tomatoes, kalamata olives, garlic and a little chilli. Served with crusty bread


Duck Liver Parfait  19

Red wine poached pear, date chutney and lavosh



Pork Belly  36

Twice cooked free range pork with celeriac puree, sage fondant potato, green grape and walnut salad and apple cider jus


ANZCO Lamb Rump  36

Served with duck fat potato, baby vegetables, peas, feta, crumbed sweetbreads and mint lamb jus


Chicken  35

Crispy skin chicken breast with traditional sage stuffing, dauphine potatoes,

roast almonds. Served with chicken jus and cranberry chutney


Fish of the Day  36

Served with asparagus, garden herbs, capers and citrus beurre blanc


Mushroom Risotto  26

Baby rocket and shaved parmesan


Duck  32

Confit duck leg with orange braised fennel, parsnip and pear puree, broccolini,

poached pear, port wine jus


Chicken Salad  28

Lemon and herb marinated chicken with spiced pumpkin, Jerusalem hummus,


rocket, cherry tomatoes, avocado, red onion, fresh mint and grilled halloumi 







     The Grill


       Eye Fillet                                     200g | 36

           The tenderest cut                        300g | 40


       Scotch Fillet                               300g | 36

           Award winning. Tasty and juicy


       Sirloin (Porterhouse)                300g | 34

           Full bodied, slightly firmer texture


       T-Bone                          500g | 45

           Sirloin on one side

           and a small fillet on the other


       OP Rib                                         500g | 44

           Scotch fillet served on the bone

           (30 minute cooking time)



           Salt and pepper prawns            4 prawns  8 



       All steaks served with seasonal vegetables, red wine jus 
      and your choice of potato and one sauce OR butter




    Potatoes                    Sauces                Butters



        Roasted garlic creamy mash           Béarnaise                              Sage, sea salt and roast garlic

        House fries                                      Horseradish                           Café de Paris

        Minted baby gourmet                      Green peppercorn                  Garlic

        Au Gratin with parmesan                Blue cheese                           Truffle


                                                                Mustards: Hot English,

      Wholegrain or Dijon




    Sides  6.5                                                5.5



        Steamed broccolini, roasted almonds & lemon olive oil              Aberdeen fries

        Baby peas, bacon, white wine                                                  Potato Au Gratin with parmesan

        Baby beets, hazelnuts, goat cheese                                           Minted Baby gourmet

        Panko crumbed onion rings with aioli                                         Roasted garlic creamy mash

       Roast garlic mushrooms                                                     

      Garden salad with raspberry vinaigrette                               

      Rocket, pear, walnut and parmesan salad