Menu

Gaze on small plates between drinks, or share a mix of large and small dishes and salads to dine. 

SHARE PLATES
WARMED OLIVES, oregano, chilli, lemon, grissini V DF   8
GIN & LIME CURED KINGFISH GF cured in Archie Rose Signature Dry Gin, juniper & lime, avocado mousse, pickled raddish, baby beets, caper berries    19
CHARCUTERIE truffle salami, bresola, Italian prosciutto, grissini, lavosh, fruits  24

SEARED HALLOUMI, agave, mint, radicchio, lemon V GF   16
TRUFFLE MUSHROOM ARANCINI parmesan, aioli V GF (5)   18
CRISPY FRIED CLARENCE RIVER SCHOOL PRAWNS    20
MOROCCAN CHICKEN SKEWERS romesco GF DF (3)  16

LAMB SKEWERS, capsicum, minted yoghurt GF (3)   21

WAGYU BEEF SKEWERS rosemary, garlic GF DF (3)    21

TASMANIAN SALMON CEVICHE  cucumber, avocado, capers, raddish, chilli, fried kale   21

STUFFED PORTOBELLO MUSHROOMS, ricotta, pinenuts, basil, balsamic  V GF (3)    15

MINI CHEESE PLATE french brie, manchego, gorgonzola dolche grissini, muscatels lavosh V   21
 

LARGE PLATES

BUTTERNUT PUMPKIN roasted whole, feta, dukkah, rocket V GF   26
FREE RANGE ROAST CHICKEN infused with lemon, thyme, garlic, paprika GF DF   HALF 24 / WHOLE 42
SLOW COOKED LAMB SHOULDER lemon, garlic, gremolata crust   60

SLIDER BURGERS 
CAJUN CHICKEN avocado, tomato, rocket (3)  15
ANGUS BEEF american cheese, onion, chutney (3)   15

SALADS - To share with a mix of plates or as a meal for one 
SALT AND PEPPER SQUID   chilli nahm jim tossed baby leaf salad, tomato, cucumber   19
SUMMER MELON GF V CVE  melon, feta, mint, cucumber, candied walnuts, chilli agave   19
SALT & PEPPER SQUID  chilli nahm jim tossed baby leaf salad, tomato, cucumber  20
THAI VERMICELLI   snowpeas, bean sprouts, mint, chilli coconut dressing  
POACHED CHICKEN 22       CHILLI PRAWNS 25    
BEETROOT & SPICED QUINOA GF VE DF mixed leaf, capsicum, spanish onion, raspberry vinaigrette  
HALOUMI 19         GRILLED CHICKEN 24        ROAST LAMB 24

​

MAINS FOR ONE 
TASMANIAN SALMON cauliflower puree, asparagus, caper sauce, tomato concasse GF 24
PASTURE FED RIVERINE PREMIUM STEAKS with choice of salad or mash and steak sauces
    200g Grasslands eye fillet    34
    300g Sirloin   39

SIDES
SOURDOUGH olive oil & balsamic V   6

WINTER VEGETABLES VE GF DF   9

SWEET POTATO WEDGES aioli   9

DESSERTS 
CHOCOLATE BROWNIE vanilla bean ice-cream, dulce de leche, pashmak  12 

Spring Menu valid from 3 Sep 2019.