Menu

four tender, buttermilk-marinated chicken strips, fried until golden, served with a smooth maple aioli dipping sauce

duck or vegetable spring rolls served with dipping sauce

tail-on prawns sautéed in a rich garlic and white wine reduction, served on a bed of jasmine rice

tender calamari rings dusted in cracked lemon pepper seasoning and flash-fried. served with roasted garlic aioli and fresh lemon

crispy, vibrant sweet potato fries served with a side of roasted garlic aioli

beer-battered onion rings fried to a perfect crunch, served with a house-made BBQ bourbon sauce

beer-battered wedges, fried to golden perfection, served with sweet chilli sauce and sour cream

sharing serve with your choice of sauce or gravy

upgrade your traditional chips or mash to our golden, crispy sweet potato fries

elevate any heritage or signature dish with succulent prawns, sautéed in a rich, creamy garlic reduction

tomato, BBQ, tartare, aioli, sweet chilli, sriracha

rich beef gravy, pepper, mushroom, hollandaise, creamy garlic (GF), diane

soft and flaky barramundi, served either grilled or battered, accompanied by crunchy chips, salad, house-made tartare, and fresh lemon

succulent tail-on prawns sautéed in a rich, creamy garlic reduction, served on a bed of rice with a side salad

delicate calamari tossed in cracked lemon pepper seasoning and flash-fried until golden, served with crunchy chips & salad

150g scotch fillet on toasted ciabatta with caramelised onion, cheddar, double bacon, egg, cos lettuce, tomato, and beetroot, served with a house-made BBQ aioli, relish, and a side of crunchy potato wedges

traditional Nasi Goreng with chicken, prawns, peas, capsicum and a hint of chilli (mild), finished with a fried egg, fresh bean shoots, and crispy fried shallots

twelve-hour slow cooked, BBQ style pork ribs, served with sweet potato fries & salad

home-style chicken risotto with braised leeks, crispy bacon, peas, and fragrant sage, finished with a splash of cream and freshly shaved parmesan

crunchy, golden crusted fried chicken tenders glazed in a sweet and mildly spicy gochujang sauce, served on egg fried rice with prawn crackers

pork loin medallions, hand-breaded in parmesan and herb panko crumbs, pan-seared, served with potato gratin, a side of seasonal vegetables, and topped with a dijon and seeded mustard sauce

tender, slow-cooked spiced lamb and potato curry in a creamy tomato sauce, served on basmati rice with mint chutney and naan bread

slow-cooked braised beef rump with mushrooms in a rich, creamy sauce, served over fresh pappardelle pasta and topped with freshly shaved parmesan

two scoops of plain vanilla ice cream with choice of topping - chocolate, strawberry, caramel, sprinkles

a very relaxed (freddo) frog, soaking in a pond (jelly) topped with whipped cream and colourful sprinkles

decadent, warmed red velvet brownie finished with a smooth cream frosting

warmed chocolate cake with a rich, molten center, served with vanilla ice cream

soft, spiced sticky date pudding smothered in a house-made butterscotch reduction, served with vanilla ice cream

a sophisticated Italian classic - layers of cocoa-infused sponge and espresso-soaked savoiardi, enveloped in a rich, whipped Baileys mascarpone cream