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ENTREE |
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| Garlic, Herb or Chilli Bread |
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7 |
| Fresh Sydney Rock Oysters - Natural, Mornay or Kilpatrick |
1/2doz
1doz |
18
28 |
| Szechuan Salt & Pepper Squid with sweet soy & chilli sauce |
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16 |
| Tasting plate, beetroot & horseradish dip, pesto, fetta, olives, chorizo served with toasted olive bread |
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16 |
| Parmesan Arancini served with roasted capsicum jam |
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18 |
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SALAD |
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Classic Chicken Caesar, cos lettuce hearts, crispy bacon, warm chicken breast, soft poached egg, parmesan, croutons tossed in Caesar dressing & topped with anchovies |
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22 |
| Warm Thai beef served with a salad of wild rocket, semi dried tomatoes, bean sprouts, roasted peanuts & a drizzle of chilli lemongrass dressing |
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22 |
| Warm grilled Tasmanian Atlantic salmon served on rocket tossed with caramelised walnuts & fetta |
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24 |
| Char grilled Haloumi salad with capsicum, zucchini, eggplant, rocket with lemon juice & extra virgin olive oil |
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18 |
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FROM THE GRILL |
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| Rump 350gm |
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25 |
| Scotch Fillet Thick cut 300gm |
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26 |
| T-Bone 420gm |
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29 |
| Rib Eye on the Bone 400gm |
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30 |
| All grill dishes are served with your choice of fries or potato, veg or salad & various sauces. Please note well done steaks take approx 40 mins |
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| PUB CLASSICS |
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| Chicken schnitzel, crumbed chicken breast fillet, salad, fries, lemon, side of gravy |
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20 |
| Chicken Parmigiana, served with salad & fries |
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24 |
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Steak sandwich, scotch fillet toasted Vienna bread, rocket, tomato, parmesan, lime mayonnaise with fries |
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22 |
| Winston beef burger, wagyu beef patty with bacon, tasty vintage cheese, lettuce, beetroot & a side of coleslaw with fries |
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20 |
| Chicken burger, Cajun chicken breast, lettuce, roasted roma tomatoes, parmesan, sour cream, sweet chilli with fries |
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20 |
| Veggie burger, haloumi cheese, eggplant, caramelised onion, tomato, rocket & lime |
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20 |
| Fish & chips, golden ale beer battered flathead fillets, salad, lemon & tartare with fries |
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23 |
| Beef & mushroom pot pie served with side garden salad & fries |
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22 |
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| MAINS |
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Asian Style sticky pork belly twice cooked in a marinade of hoi sin, honey, dark soy & five spices served with petite salad & crisp chats |
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26 |
| Marinated Greek style lamb cutlets on a bed of sweet potato mash & braised fennel finished with rosemary jus |
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27 |
| Oven baked chicken breast stuffed with spinach, semi dried tomatoes, cream cheese & almond slivers finished in a pesto cream sauce served on a bed of mash with steamed broccolini |
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26 |
| Confit duck leg with creamy potato puree, sherry poached cherries & honey orange glaze |
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29 |
| Grilled Tasmanian Atlantic salmon fillet resting on a bed of mushroom risotto finished with basil beurre blanc & fried leeks |
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28 |
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North Queensland Barramundi fillet on a bed of mash with roast ratatouille, sauté spinach, grilled scallops & basil dressing |
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29 |
| Grilled whole lemon sole with sage burnt butter, petite rocket salad & side of fries |
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28 |
| Angel hair tiger prawn pasta tossed in provencale sauce with fresh basil |
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22 |
| Roast pumpkin & ricotta cheese lasagne served with salad & fries (Veg) |
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24 |
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DESSERTS |
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| Sticky date pudding served with warm caramel sauce & vanilla bean ice cream |
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12 |
| Créme brulee served with blueberry compoté & biscotti |
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12 |
| Mars Bar cheesecake with vanilla bean ice cream |
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12 |
| Homemade Pavlova with fruit & vanilla bean ice cream |
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14 |
| Warm chocolate brownie served with chocolate ganache & vanilla bean ice cream |
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12 |
| FOR 2 Dessert Tasting Plate |
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20 |
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| Please see specials board for more meal options. |
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PRINT MENU |
