MODERN AUSTRALIAN CUISINE | SIMPLE FOOD DONE WELL
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MODERN AUSTRALIAN CUISINE | SIMPLE FOOD DONE WELL |
SMALL BITES
+ EXTRA FOCACCIA PIECE | 5
GARLIC FOCACCIA | 10
Skala bakery focaccia (2) generously lathered with house made garlic butter oven baked to crispy perfection (V)
+ EXTRA FOCACCIA PIECE | 5
oil, served with house made dips (V)
FLATBREAD & DIPS | 16
Grilled lebanese flatbread with garlic & rosemary
oil, served with house made dips (V)
ADD EXTRA FLATBREAD | 3
ADD CRISPY PROSCIUTTO | 3 ADD EXTRA BREAD | 3 GLUTEN FREE BREAD | 3
TOMATO BURRATA | 21
Vine ripen tomatoes seasoned with cracked black pepper, confit garlic & basil oil, topped with burrata cheese served with grilled bread, drizzled with balsamic glaze (GFA) (V)
ADD CRISPY PROSCIUTTO | 3 ADD EXTRA BREAD | 3 GLUTEN FREE BREAD | 3
ADD EXTRA BREAD | 3 GLUTEN FREE BREAD | 3
CHARCUTERIE & OLIVES | 25
Grilled Marino cacciatore sausage, sliced prosciutto served with house pickled vegetables, marinated McLaren Vale olives, balsamic glaze with oil, grilled ciabatta bread & dukkah
ADD EXTRA BREAD | 3 GLUTEN FREE BREAD | 3
ADD SEASONED FRIES SIDE | 4
TERIYAKI CAULIFLOWER | 18
Bite sized cauliflower florets marinated & tempura battered, drizzled with housemade teriyaki sauce, served with a micro green salad, with smoky tomato aioli (GF) (V) (VA)
ADD SEASONED FRIES SIDE | 4
ADD PULLED LAMB TOPPER | 6
MEDITERRANEAN FRIES | 16
Golden fries tossed in herb seasoning, crumbled feta cheese & a garlic yoghurt dipping sauce (V)(GF)(VA)
ADD PULLED LAMB TOPPER | 6
ADD SEASONED FRIES SIDE | 4
FALAFEL & POMEGRANATE | 17
House made chickpea falafels (4) served with a petite greens, pomegranate & citrus salad; cucumber tzatziki (GF) (V) (VA)
ADD SEASONED FRIES SIDE | 4
ADD SEASONED FRIES SIDE | 4
FIVE SPICE PORK BITES | 19
Crispy pork belly bites coated in five spice & fried, tossed in chili honey, set on an Asian herb salad with shallots, sesame & spiced aioli (GF)
ADD SEASONED FRIES SIDE | 4
ADD SEASONED FRIES SIDE | 4
LEMON ZEST SQUID | entree 24 -main 34
Lightly coated Australian squid pieces fried, tossed in lemon zest & rice flour mix topped with a julienne Asian salad, sesame oil, chili, ginger, vinegar dressing, aioli and lemon (GF)
ADD SEASONED FRIES SIDE | 4
ADD EXTRA PRAWN | 8
GRILLED PRAWNS | 26
S.A large king prawns (3) butterflied open and charred topped with a chili honey butter; served with citrus & micro herb salad (GF)
ADD EXTRA PRAWN | 8
GLUTEN FREE BREAD | 3 EXTRA BREAD | 3
BOSTON BAY MUSSELS | 26
South Australian Black mussels sauteed in olive oil, garlic, chilli and finished with our Sew & Sew Fiano topped with Italian parsley served with grilled bread (GA)
GLUTEN FREE BREAD | 3 EXTRA BREAD | 3
LARGE PLATES
ADD PULLED LAMB TOPPER | 6 ADD FALAFELS (2) | 7 ADD CHICKEN COTOLETTA TOPPER | 8
PESTO RISONI SALAD | 27
Butternut pumpkin, roasted capsicums, cherry tomatoes, cucumber, petite greens, feta & spanish onion tossed through risoni pasta with basil pesto vinaigrette topped with house dukkah (V)(VA)(GA)
ADD PULLED LAMB TOPPER | 6 ADD FALAFELS (2) | 7 ADD CHICKEN COTOLETTA TOPPER | 8
ADD SEASONED FRIES SIDE | 4
GOATS CURD & TOMATO TART | 28
Shortcrust base filled with roasted heirloom tomato & ricotta, topped with balsamic caramelized spanish onion, Woodside creamy goats curd; served with a grilled beetroot, capsicum & petite green salad (V)
ADD SEASONED FRIES SIDE | 4
PORK & NOODLE SALAD | 29
Twice cooked pork belly served on a bed of Asian herbs and vegetables, rice noodles, all dressed in an aromatic chili, soy & hoisin vinaigrette finished with crispy shallots & sesame (GF)
CATCH OF THE DAY | POA
Check our specials for todays fish dish...
LINGUINE FRUTTI DI MARE | 42
Australian prawn cutlets, Goolwa pipi's, S.A black mussels, squid sauteed in white wine, garlic, olive oil & fresh tomato with linguine pasta finished with chopped parsley & cracked black pepper (GA)
COCONUT & GINGER TRIO | 43
Moreton Bay bugs, Goolwa pipi's & prawn cutlets, sauteed in garlic, ginger & chili, finished with ginger wine, a dash of coconut cream, served with jasmine rice and crispy shallots (GF)
OCEAN PLATTER | 50 for 1 - 98 for 2
Moreton Bay bugs & S.A large king prawns butterflied & grilled with a chili honey butter, black mussels in white wine & garlic, lemon zest fried squid & crispy tempura fish of the day; served with seasoned fries, house salad, creamy aioli & lemon (GA)
LAMB SHOULDER FOR 2 | 82
(AVAILABLE DINNER ONLY) Slow cooked over night with Moroccan rub, whole roasted lamb shoulder, accompanied with seasonal sauteed vegetables, rosemary & garlic potatoes, served with red wine jus (GF)
SPLIT BIRD | 32
Char grilled 1/2 chicken basted with Mediterranean herb mix, served on a bed of stock infused couscous, topped with pomegranate, roasted cashews, fresh gremolata and petit greens (GA)
CHICKEN COTOLETTAS | 31
Herb crumbed chicken medallions (3) golden fried; served with 2 small sides of your choice
300g DRY AGED PORTERHOUSE | 40
100 day aged Porterhouse steak, char grilled to your liking, served with your choice of 2 small sides (GF)
500g ANGUS RIBEYE | 49
On the bone, 120 day grain fed Black Angus Ribeye, char grilled to your liking; with your choice of 2 small sides (GF)
1.4kg TOMAHAWK RIBEYE | 99
Ideal for sharing, char grilled to your liking Angus Scotch Ribeye, with your choice of 2 small sides (GF)
SMALL SIDES:
CHAT POTATOES in rosemary & garlic salt GRILLED BROCCOLINI with infused oil CAPRESE SALAD with tomatoes, basil oil & bocconcini SHOESTRING FRIES in herb seasoning GARDEN SALAD with vinaigrette
prawn cutlets, squid in a garlic cream sauce
SAUCES:
GREMOLATA | 2 - GARLIC AIOLI | 2 - RED WINE JUS | 2 - PEPPERCORN JUS | 2 - GARLIC CREAM SAUCE | 5 - TRUFFLE & MUSHROOM CREAM | 7 - MAKE A SURF & TURF | 12
prawn cutlets, squid in a garlic cream sauce
SHARED SIDES
CAPRESE SALAD | 17
Fresh tomatoes dressed in a basil pesto vinaigrette, with petite greens & bocconcini cheese (GF) (V) (VA)
CHARRED BROCCOLINI | 14
Broccolini charred, then drizzled with teriyaki & sprinkled with sesame (V) (GF)
SEASONED FRIES BOWL | 11
Golden fries tossed in a mediterranean seasoning & served with aioli (V) (GF) (VA)
GARLIC & ROSEMARY POTATOES | 12
Roasted chat potatoes tossed in a rosemary & garlic infused salt (GF) (V) (VA)
GARDEN SALAD | 10
Leafy greens, tomato, cucumber & red onion with a zesty vinaigrette (GF) (V) (VA)
DESSERTS
K.I HONEY PANNA COTTA | 17
Fleurieu cream infused with K.I Honey set in glass molds topped with pistachio praline, strawberry and mint with almond biscotti (GA)
NUTTY BROWNIE | 16
Warm chocolate & peanut brownie, topped with berry compote, vanilla ice-cream, with a toffee shard
LEMON CURD CREPE | 17
French style crepe served with lemon curd, marinated strawberries & mint, with vanilla bean ice cream and topped with strawberry infused Persian fairy floss (GA)
VANILLA ICE CREAM | 2 scoops for 6
Served plain or with a Belgian chocolate drizzle
Liqueur Options: FRANGELICO HAZELNUT LIQUEUR - KAHLUA COFFEE LIQUEUR - HONEY & WATTLESEED LIQUEUR - BAILEYS IRISH CREAM
AFFOGATO | 18
Espresso coffee shot, your choice of liqueur, vanilla ice-cream served with piece of Italian torrone (GF)
Liqueur Options: FRANGELICO HAZELNUT LIQUEUR - KAHLUA COFFEE LIQUEUR - HONEY & WATTLESEED LIQUEUR - BAILEYS IRISH CREAM
Cello Options: LIMONCELLO - PASSIONCELLO - STRAWBERRY DOLCE - ROCKMELON DOLCE
FRUIT CELLO | 17
Lemon sorbet served with your choice of flavour shot of Back 2 Basics Cello liqueur, mint and dried orange (GF)
Cello Options: LIMONCELLO - PASSIONCELLO - STRAWBERRY DOLCE - ROCKMELON DOLCE
MR PICKWICK'S TAWNY | 13
60ml of Barossa Valley Saltram's sweet tawny port
KIDS MENU AVAILABLE LUNCH & DINNER
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