Starters & small plates

pomegranate, mint yoghurt, sweet chilli sauce

pesto, rocket, parmesan

served with lobster bisque

oven-baked cheese

garlic sauce

chilli mayonnaise dip

Please ask for today's selection

Crusty baguette, herbed garlic butter

Tomato's, red onion, garlic, olive oil

Button mushrooms, garlic butter, basil, tomato, parmesan

Seasoned with sea salt, local lemon, garlic aioli

Thai style spring rolls, coriander, dipping sauce

Crusty baguette, herbed garlic butter

Button mushrooms, garlic butter, basil, tomato, parmesan cheese

Seasoned with sea salt, cracked pepper, local lemon, garlic aioli

Thai style spring rolls, coriander lime dipping sauce

Seven secret spices, crispy batter, we challenge the colonel himself

Fresh coconut dusted crispy fried prawns served with a lime coriander sweet chilli sauce

reef fish, prawn, calamari, mussels in a rich creamy soup, bread

pan fried prawns, pickled pawpaw, watermelon and wasabi coulis

sweet chilli & ginger dressing

grilled chicken & corn flat bread sandwich

crispy coated chicken wings, spiced BBQ sauce

potato wedges, cider braised pulled pork, mozzarella, gravy

Hot & sour prawn broth, lemon grass, galangal, coriander & lime leaf, spring onion

Fresh coconut dusted crispy deep fried prawns served with lime coriander sweet chilli sauce

Organic local slow roasted pumpkin soup with hint of ginger served with garlic bread

Pan fried crab cake served with pawpaw salsa, wasabi mayonnaise

Freshly home made vegetables spring rolls served with lime coriander sweet chilli sauce

Chef's daily creation featuring seasonal ingredients and house-made broth

House-made hummus, smoky baba ghanoush, garlic-cucumber tzatziki, barrel-aged feta, Kalamata olives, crisp garden greens, and warm char-grilled bread

Crisp, stone-baked thin flatbread topped with a finely minced, spiced lamb ragout, garlic, ripe tomatoes, and fresh herbs, served with lemon wedges and a sumac-onion salad

Pan-fried salmon cakes infused with fresh dill, capers, and citrus zest, served over salad greens with house-made caper-lime rémoulade

Panko-crusted croquettes filled with finely diced garden vegetables and roasted local cashews, fried until golden and served with herb-infused garlic aioli

tomato, basil, mushroom and truffle, ricotta and honey

risotto balls with mozzarella

with roasted cherry tomatoes

olive tapenade served with crostini

Chicken Liver Parfait, Prosciutto, Cornichons, Cheese Straws & Herb Lavash

Charred Corn, Cucumber, Red Onion, Coriander, Fresh Chilli & Aioli

House-Made Flatbread, Toum & Sumac Red Onion

Classic Mignonette (1/2 dozen)