Due to seasonal availability the below menu may vary. 

STARTERS

Organic green leaf soup -spinach, kale, silver beet, cooked with fresh bay leaf, garlic, leek and potato, rich in chlorophyll which contains vitamins and antioxidants, served with dill crème fraiche and fresh warm bread    V, G             $14.50

Pizza Bread –fresh pizza dough rolled to order with garden herb and garlic olive oil, parmesan, smoked paprika and roasted garlic hummus,       V   $14.00  

Handmade Ravioli – large pasta parcel filled with mushrooms and blue cheese, heirloom carrot puree, salsa vierge      $17.00                                                                                 

Carpaccio of salt baked golden Beets- marinated feta, shaved fennel and apple salad, black olive granules, toasted Hazelnuts, pomegranate and cumin dressing V G $17.00  

Goats cheese mousse- on pumpkin seed toasted brioche crumb, wild thyme, organic apple gel           $17.00                     

Terrine of Roasted cauliflower and three cheeses-Black Grape and pear chutney, toasted ciabatta   $17.00 ​

MAIN MEALS

Lasagne – of butternut squash, semi dried tomato and mascarpone, smoked cheese béchamel, sweet tomato and capsicum coulis, olive tapenade and pumpkin crisps  $28.50                                                          

Indian Dahl – Lentil and chickpeas slowed cooked with mild authentic spices and vegetables, with fresh tomato and coriander, fragrant rice, cucumber and mint raita,

garlic roti bread   G & V      $26.00  

Roast vegetable Stack- with field mushrooms, roasted capsicum, eggplant, zucchini, rosemary and parmesan polenta, confit heirloom tomato, haloumi, chilli jam and wild roquet     V&G     $28.50

Risotto – brown mushroom and sundried tomato, baby spinach, crème fraiche and truffle oil   G&V   $26.00

Handmade sage and potato Gnocchi – cauliflower, saffron and parmesan cream, free range poached egg, pickled purple cauliflower    $28.50   

Goat cheese and asparagus salad- fresh pear, baby cos lettuce, toasted walnuts, poached egg, garlic croutons and Caesar inspired dressing           G    $26.00         

HOT STONE PIZZA

Gluten free ($3 extra) and Vegan options available

Margarita – Traditional base with cherry tomatoes and finished with basil   $21.50

Chefs Special – heirloom cherry tomato, buffalo mozzarella, Kalamata olives, Spanish onion, finished with fresh basil pesto and extra virgin olive oil      $24.50

The Blues –Field mushroom and blue gorgonzola, finished with roquet and truffle oil   $25.00

SIDES

Roquet salad- with vine tomatoes and shaved parmesan, aged balsamic dressing       V&G   $9.00   

Green leaf salad- organic leaves with honey mustard dressing       V&G   $8.00                       

Potato skins- grilled cheese, sour cream and spring onion   $9.50

Hand cut fries- with rosemary salt and aioli    V&G   $8.50                    

Seasonal vegetables - with lemon and herb compound butter   V&G    $8.50

DESSERT

Manuka bush Honey and Brulee     G      $13.50      

Orange and coconut milk Panna cotta- star anise, fresh blood orange, macadamia nut praline, freeze dried mandarin.  V & G    $14.50 

Chocolate mud cake- with vanilla bean ice cream and fresh berries      $14.50

Organic lemon sorbet- summer berry compote and citrus tuiles   $13.00               

V = Vegan option available   G =Gluten free option available