For the month of February, while our hard-working chefs take a breath, we will be operating on a reduced (but still delicious) Summer menu.
The menu is as follows:
BREADS & SHARES
TRUFFLE BREAD — 12 (V)
Oven-baked loaf, truffle butter
GARLIC BREAD — 10 (V)
Oven-baked loaf, garlic butter
LERIDA SMOKED OLIVES — 16 (VEG, V, GFO)
Warmed, house-smoked Australian kalamata & green olives with toasted sourdough
SMOKED PERSIAN FETA — 17 (V, GFO)
Smoked Persian feta & toasted sourdough
FULL CHEESE & CHARCUTERIE — 39 (GFO)
Brie, manchego, vintage cheddar, smoked black forest ham, prosciutto, sopressa, olives, house pickles & Lerida shiraz jelly.
HALF CHEESE & CHARCUTERIE — 24 (GFO)
Brie, vintage cheddar, sopressa, olives, house pickles & Lerida shiraz jelly
BAKED BRIE — 24 (V, GFO)
Whole baked brie, local black garlic, honey, almonds & toasted sourdough. (GF crackers on request)
ENTRÉE
CRISPY SQUID SALAD — 24 (GF)
Thai Basil Chimichurri & fresh garden salad
PORK BELLY BITES — 21 (GF)
Crispy pork belly, seasonal salad & five spice glaze
FRIED TOFU — 19 (Veg, GF)
Fried tofu, mirin glaze, black rice & salad
MAINS
OVEN BAKED SALMON— 37 (GF)
Australian salmon, Thai basil & chilli pesto, pan-seared greens & kipfler potatoes
ORANGE & GINGER ANISE GLAZED PORK BELLY — 36 (GF)
Slow-braised pork belly, fragrant rice, seasonal greens with saffron & ginger gels
ROAST VEGETABLE SALAD — 44 (GF, VEG)
Seasonal vegetable, fresh garden salad and black rice
KIDS MEALS - 12
Fish & chips
Nuggets & chips
Beef sausages & chips
SIDES - 12
Bowl of fries
Garden salad
DESSERT
ICECREAM — 15
A trio of ice creams
CHEESE BOARD — 20 (GFO)
Manchego, brie & Lerida shiraz jelly
