AUTUMN/WINTER MENU

GRAZING

Beer Nuts   (VE, GF)     7

Mixed Marinated Olives, warmed     (VE, GF)     7

Bread & Butter – ciabatta roll, miso butter     (V)     7

Cheese Board – manchego, brie, goat cheese, crackers, chutney, pear     (V, GFO)      27

Cured Meats Board – prosciutto, sopressa, salami, calabrese, mortadella, cornichon, olives, grissini     (GFO)     30

SMALL PLATES

Chipotle Herbed Prawns – Chipotle sauce     (GF)     9 each

Pork Roll – crispy pork belly, pickle carrot, coriander, chilli, hoisin (2 per serve)     15

Whipped Feta & Sour dough – danish feta whipped with yoghurt, sour dough, local honey, dukkah     (GFO)     19

Charred Chorizo – slightly spicy spanish chorizo, corn salsa     21

LARGE PLATES

Gnocchi – wild mushroom, goat cheese     (V, GFO, VEO)     25

Chicken Breast – kale, leek, chickpeas, lemon & herb sauce     (GF)     27

Lamb Rump Steak – pumpkin hummus, red wine jus     (GF)     29

Crispy Skin Barramundi – squid ink risotto, sea herbs     (GF)     32

Beef Striplion Steak – chimichurri     (GF)     32

TO COMPLEMENT

 Mixed Leaf Salad – agave and mustard dressing     (V, GF)     10

Shoestring Fries – truffle oil, parmesan cheese     (V, VEO)     10

Chilli Broccolini     (V, GF, VEO)     10

SOMETHING SWEET

Figs – goats cheese mousse, dulce de leche, honeycomb     (V, GF)     13

Berries & Cream – seasonal berries, raspberry sorbet, vanilla cream, coconut crumb     (V, GF)     13

Dessert Wine: Barbeito Malvasia Reserve Sweet PORTUGAL     20