entrée

garlic ciabatta slices 12 v

country style ciabatta slices |four pieces|, smothered with garlic, butter, and parsley, baked under an open flame

heirloom tomato crostini 22 v

heirloom cherry tomatoes cooked in olive oil and balsamic reduction, on a bed of toasted charcoal bread with our confit garlic spread, topped with salsa verde

salt and aleppo pepper calamari 22

flower cut baby squid lightly dusted with seasoned flour and fried in thin oil, sprinkled with aleppo pepper, served with watercress salad, fried leek, fresh lemon and signature tartare sauce

blue corn tacos 24

premium pulled beef, slow-cooked in our rich tomato and beef broth, topped with purple cabbage coleslaw, tomato salsa, and chimichurri

beef and herb meatballs in creamy sugo sauce 24

five meatballs braised in red wine and sugo sauce, simmered in a rich, creamy green peppercorn sauce served with warm artisan bagel

salad

burrata and risoni caprese salad 26 v

heirloom cherry tomatoes, marinated olives, and risoni tossed in basil dressing served with fresh creamy burrata and balsamic glaze

potato and chicken salad 28

moroccan grilled chicken, roasted potatoes, onion, leek, radicchio, cherry tomatoes, steamed asparagus, pomegranate, tossed in our gribiche dressing (hard-boiled egg sauce)

garlic beef skewers and greek salad 28

two beef skewers marinated in garlic and a blend of spice, grilled to perfection and served with whipped fetta and beetroot relish, dressed rocket and toasted almonds

Burger

primal smoked burger 28

250gm dry-aged and wagyu beef patty, grilled beef bacon, homemade mushroom and caramelised onion jam, provolone cheese, tomato, radicchio, signature burger sauce, and habanero bbq sauce

drunken bacon burger 28

250gm dry-aged and wagyu patty, whiskey flambé beef bacon, tomato, fried leek, radicchio, provolone cheese, gribiche sauce, and signature burger sauce

deviled chicken and coleslaw 26

spicy crispy chicken, provolone cheese, tomato, purple cabbage coleslaw, signature burger sauce, buffalo hot sauce

mains

sirloin steak | 300gm | marble score 4+ | 49

180 days ration fed, north-eastern victoria

beef back ribs 49

full rack of beef back ribs marinated in our stick bbq glaze, cooked for 48 hours, served with steakhouse chips.

tomato braised lamb shank 36 gf

500 gm lamb shank braised in tomato anchovy broth for 24 hours, served with slow- cooked beef ragout and roasted potato, garnished with veal jus and fried leek

moroccan chicken 32

chicken thigh marinated in moroccan spices, grilled to perfection, served with potato puree, roasted carrots, grilled mushroom, mushroom sauce, grilled lemon

pecorino wasabi salmon fillet gf 37

fresh salmon fillet 200gm, marinated with pecorino, kibbled pepper and a hint of wasabi, served with potato puree, steamed asparagus, beetroot relish, salsa verde and burnt lemon

vegan mushroom stack 28 vg df gf

portabella mushrooms cooked with al pomodoro sauce, layered and stacked with chargrilled capsicum, baked together and served with dressed rocket, chimmichurri and chargrilled broccolini dressed with caramelised balsamic and almond flakes

pasta

squid ink mafalda with spicy prawns 34

pan-fried king prawns and cherry tomatoes cooked with prawn head chili oil, confit garlic, deglazed in champagne, finished with butter, served with fresh herbs

chicken pesto rigatoni 32

creamy basil pesto sauce with pecorino cheese, deglazed in white wine, chicken, mixed with rigatoni pasta

ragù alla bolognese 26

home-made premium ground beef, slow-cooked in our rich napolitana sauce tossed with risoni pasta

Devilish Desserts

mont blanc 18 v

chestnut biscuit, milk chocolate cremeux, crunchy pailleté
feuilletine, chestnut bavarois and vermicelli, candied chestnut

wattle seed and dulce de leche cheesecake 18 v

cocoa shortbread, wattle seed cheesecake,
dulce de leche ripple, caramel glaze, hazelnuts

choc raspberry 18 vg

crispy rice biscuit, dark chocolate mousse,
raspberry coulis, raspberry glaze

dessert platter 54 v

wattle seed and dulce de leche cheesecake, mont blanc, choc raspberry, vanilla ice-cream

affogato 18

espresso coffee, frangelico, vanilla ice-cream
cakeage 3pp | cakeage 30 per cake if over 12 people

dessert cocktails

boozy chocolate 26 | baileys, tequila, white chocolate liqueur, chocolate syrup, milk
creamy berry 26 | strawberry baileys, vodka, fresh strawberry, raspberry syrup, milk
irish coffee 26 coffee, brown sugar, jameson, whipped cream

dessert wine

wood park rutherglen muscat | rutherglen | victoria | 18 glass 120 ml | 75 bottle 500 ml
riversdale estate pictor winter harvest riesling | 2021 | coal river | tasmania | 95 bottle 375 ml

SEE YOU SOON