| ~ Dishes ~ | ||
| ~ To Start ~ | ||
| Warmed marinated olives | $8.00 | |
| Warm ciabatta bread with dukkah and balsamic | $12.00 | |
| Bruschetta - tomato, red onion and basil | $14.00 | |
| * * * * * * | ||
| ~ Entrees ~ | ||
| Smoked beef carpaccio with roasted red pepper, toasted pine nuts and soft herbs, topped with local olive oil | $16.00 | |
| Twice cooked crispy pork belly on a fennel, pear and mustard remoulade topped with a rich apple and pear glaze | $17.00 | |
| Seared scallops on Greek style slordalia topped with a spanish chorizo and garlic infused butter | $17.00 | |
| Tuscan style vegetable penne with roasted tomatoes, wild olives, eggplant, zucchini and a touch of chilli topped with grana parmesan | $16.00 | $26.00 |
| Baked pumpkin and semolina gnocchi with fried sage and roasted cherry tomatoes in a nut brown butter sauce topped with crispy prosciutto | $17.00 | $28.00 |
| * * * * * * | ||
| ~ Main Courses ~ | ||
| Trio of mushrooms and thyme risotto, topped with truffle oil and grana parmesan | $26.00 | |
| Braised lamb orecchiette with crispy olive cheeks, topped with a zesty gremolata | $28.00 | |
| Char grilled local pork rib eye resting on braised savoy cabbage with bacon lardons, hazelnuts and baked apple, topped with a rich pork glaze | $32.00 | |
| Pan seared chicken breast stuffed with thyme and wild mushrooms on saute'ed root vegetables topped with a rich brown chicken veloute' | $30.00 | |
| Five point lamb rack crusted with parmesan and mint on dutch style potatoes with a warm rocket and roasted tomato salad, topped with sauce vierge | $34.00 | |
| 300gm grain fed scotch fillet, char grilled on mustard infused mashed potato with dutch carrots and snow peas, topped with a creamy mushroom and thyme sauce | $32.00 | |
| Tomato infused braised lamb shanks on truffle mash, topped with a rich herb and vegetable ragout | $32.00 | |
| 300gm grain fed eye fillet with saute'ed herbed potatoes, roasted shallots and green beans, topped with a rich red wine jus | $34.00 | |
| Chef's selected Market Fish with seasonal accompaniments | $29.00 | |
| * * * * * * | ||
| ~ Sides ~ | ||
| Chips with aioli | $8.00 | |
| Garlic and rosemary roasted potatoes | $8.00 | |
| Brussels sprouts with burnt butter and bacon | $8.00 | |
| Saute'd seasonal vegetables | $8.00 | |
| Baby spinach salad with roasted beets, goats chevre and local lemon oil | $8.00 | |
| Seasoned potato wedges with sour cream and sweet chilli sauce | $10.00 | |
| * * * * * * | ||
| ~ Desserts ~ | ||
| Baked lemon and mascarpone cheesecake with balsamic and black pepper strawberries | $13.00 | |
| Rich double fudge mint chocolate brownie with a Kahlua infused mousse and chocolate glass | $14.00 | |
| Spiced pear tarte tatin topped with a burnt crumble, ginger ice cream and cardamin syrup | $14.00 | |
| Flourless orange pudding steeped in a cointreau anglaise and candied orange pudding | $13.00 | |
| Affogato - Vanilla ice cream and espresso coffee with your choice of liqueur | $14.00 | |
| Selection of Artisan Victorian cheeses with local apple, crackers and fruit bread | $22.00 | |
(single cheeses available for $8 each) | ||
| ~ Kids Menu ~ | ||
| Crumbed chicken tenderloins with seasonal veggies and chips | $10.00 | |
| Homemade meast lasagna with seasonal veggies and chips | $10.00 | |
| Crumbed flathead tails with seasonal veggies and chips | $10.00 | |
| Penne with Napoli or Bolognese sauce | $10.00 | |
| ~ Kids Desserts ~ | ||
| Vanilla ice cream with chocolate, strawberry or caramel topping | $5.00 | |
| Choc Top Ice cream | $3.00 | |
| ~ Tapas To Share ~ | ||
| Warm Marinated olives | $8.00 | |
| Warm ciabatta bread with dukkah, bruschetta mix, balsamic and olive oil | $12.00 | |
| Salt and Pepper calamari tossed through a rocket and air dried tomato salad, with aioli | $17.00 | |
| Twice cooked crispy pork belly on fennel and pear remoulade topped with apple and pork glaze | $17.00 | |
| Seared scallops with chorizo and garlic infused butter or Greek style skordalia | $17.00 | |
| Two parmesan and mint crusted lamb cutlets on roast tomato and rocket salad, topped with sauce vierge | $17.00 | |
| Grazing plate - marinated veg, cured meats, cheese, olives, dip and crouts | $24.00 | |
| Cheese Plate | $22.00 | |
| Extra Bread | $3.00 | |
| Chips with aioli | $8.00 | |
| Wedges with sour cream and sweet chilli sauce | $10.00 | |
| ~ Tuesday Night Bar Menu ~ | ||
| Chicken parma with chips and salad | $20.00 | |
| Cornish sausages with mash and onion gravy | $20.00 | |
| Steak sandwich with chips and salad | $20.00 | |
| Wedges with sour cream and sweet chilli | $10.00 | |
| Bruschetta | $10.00 | |
| ~ Bar Menu also available Friday and Sunday Nights on the Deck ~ |
