À LA CARTE MENU

Main Menu

  • Entree

  • PESTO LOAF (V)

    • 10.50

    With garlic butter and mandarin infused olive oil

  • TOASTED CIABATTA (V)

    • 10.50

    With hummus and sundried tomato pesto

  • BAKED BELLY (GF)

    • 16.50

    Sweet and spicy marinated pork belly garnished with sesame seeds

  • FIGS CHOWDER

    • 18.50

    Prawn chowder with toasted almonds and crostini

  • TROPICAL CHOOK (GF)

    • 16.50

    Pan seared chicken and mango salad with shaved parmesan,
    cherry tomatos, curried mayo and cashew nuts

  • SQUID

    • 18.50

    Salt and pepper crispy tentacles with sweet chilli sauce

  • BEET SALAD (V/DF)

    • 16.50

    Beetroot and tahini hummus, crispy chickpeas, garden greens,
    coconut and almonds

  • Mains

  • CATCH OF THE EVENING (GF/DFO)

    • 28.50

    Baked in a banana leaf, with a garden salad and thai dressing

  • CLASSIC CHOOK (GF)

    • 30.50

    Chicken breast stuffed with feta and sundried tomatoes,
    served with mash, steamed greens and creamy mushroom sauce

  • GOLDEN PASTRY (V/VG)

    • 24.00

    Roasted vegetables in flaky pastry with beetroot puree, and basil pesto

  • MARINARA (V)

    • 26.00
    • Add prawns 30.50

    Fresh fettuccine pasta, tomato, spinach, kaffir lime and parmesan

  • STUFFED BELLY (GF)

    • 28.50

    Date and cranberry stuffed pork belly, served with bok-choy,
    garlic mash and peppercorn sauce

  • SHANK (GFO)

    • 28.50

    Coconut and kaffir lime marinated hind shank, with couscous,
    broccoli and crispy kumara

  • PASANDA (GFO/DF)

    • 29.50

    Almond based creamy chicken curry, with steamed rice,
    pappadam and mango chutney

  • GRILLED RIBEYE 250GM (H,GFO)

    • 34.00

    Grilled to your liking, with chips, mesclun salad and mushroom sauce

  • AGED ANGUS BEEF FILLET 220GM (H,GF)

    • 35.00

    Cooked to your liking, with mashed potato, balsamic onions, steamed greens and peppercorn sauce

  • THE RUMP (GF)

    • 34.00

    Grilled lamb rump, potato cake, bok choy, and red wine jus

  • Dessert

  • SWEET NACHOS

    • 12.50

    Saffron mascarpone cream, berry compote and blueberry sugar

  • BERRY CHEESECAKE

    • 14.50

    Served with vanilla ice-cream, raspberries and crumb

  • LIME YOGHURT MOUSSE (GF)

    • 12.50
  • ORANGE AND ALMOND CAKE (GF/DF)

    • 14.50

    With plum sauce and raspberry crumb

  • FIGS SUNDAE

    • 12.50

    Vanilla ice cream and chocolate sauce

  • FRESH FRUIT SALAD (DF/GF/N/V)

    • 12.50

    Seasonal fresh fruit salad with berry sorbet

  • FIG CHEESE PLATTER

    • large 32.50

    Assorted premium cheese selection with dried fruit, quince paste and crackers