Due to seasonal availability the below menu may vary. 

Starters

Garlic, garden herbs and seaweed house baked bread (V)

12

Cauliflower soup, toasted hazelnuts with truffle oil (GF)

16

Fresh herbs cashew and almond cheese, Balsamic roasted beetroot salad and roasted almonds (V,GF)

18

Local Wildfire cheese roasted on seeded toast with onion jam, walnuts and fresh salad

18

Mains

Bourguignon stew of mushroom seitan on kumara cake (V)

28

Grilled local halloumi, coleslaw with a garlic tahini dressing on a Dukkah flat bread and toasted peanuts

28

Smoked and sauteed tempeh with spicy mixed green beans and tomato, black lentil puree, homemade beetroot ketchup (V,GF)

26

Smoked Caciocavallo creamy parsley risotto , roasted broccoli, capers and pine nuts salsa (GF)

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 

8.50

Seasonal side of vegetables 

9.50

Side of roasted seasonal potatoes with smoked garlic and herb butter

9.50

Desserts 

Chocolate fondant with boysenberry sorbet, raspberry coulis, roasted pistachios (V,GF)

16

Tonka bean and maple syrup crème brulee (GF)

15

Rhubarb and earl grey tiramisu on an almond biscuit, crispy pecans ( V, GF )

16

V: vegan,  GF: gluten free: