Due to seasonal availability the below menu may vary. 

Starters

Capsicum, honey and chilli goat cheese puff pastry, walnuts, roquette salad

19

Cashew spicy ricotta, grapefruit, avocado and pistachio salad with lemon dressing (V,GF)

18

Parsnip and saffron creamy soup with lentil, pinenuts and parmesan crumble (GF)

17

Beetroot and beans hummus, black garlic seeded crackers, salad with chilli dressing (V)

15

Mains

Wild mushroom and Port wine creamy risotto with roasted Portobello, edamame, local pecorino (GF)

31

Teriyaki tofu, miso roasted eggplant, carrot puree and pickles, toasted nori  (V,GF)

29

Panfried local Halloumi, juniper root vegetables, capers, tumeric french toast, chutney and spinach

31

Jackfruit and chickpea Moroccan style stew, millet, coriander kefir sauce and almonds (V,GF)

28

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with tofu ricotta)

                                                                                                                                           22.50                                                             

Local blue cheese, pear, roquette, pine nuts and figs, cream base

25.50

~ Gluten free options available - $3 extra ~

Sides

Side salad 

10

Garlic and seaweed bread

9

Side of roasted seasonal potatoes with smoked garlic and herb butter

12

Desserts 

Caramelised apple, coconut Brandy mascapone, almond biscuit, boysenberry coulis (V,GF)

15

Japanese Matcha tea and pistachio friand, cherry coulis and local chocolate ice cream (GF)

15

CArob, dates and hazelnut pannacotta, mango, caramel sauce ( V, GF )

14

Trilogy of local sorbets (V,GF)

14

V: vegan,  GF: gluten free: