Bar

  • FRIES
    with sumac & sea salt
  • 9
  • BREAD & DIPS
    ciabatta with a curry pumpkin & macadamia nut dip, a french onion dip and extra virgin olive oil & balsamic
  • 9
  • ARANCINI
    roast capsicum & goat’s cheese arancini with a chili aioli and local rocket salad
  • 12
  • CROCODILE SPRING ROLLS
    crocodile spring rolls with an asian slaw and coconut satay sauce
  • 14
  • STICKY LAMB RIBS
    slow braised tamarind lamb ribs with a sticky, apple wood smoked barbeque sauce and
    chipotle coleslaw
  • 14
  • CUTTLEFISH
    chilli salt rubbed cuttlefish with a mango & coconut salsa, crispy taro matchsticks and a
    yellow curry aioli
  • 14
  • PORK BELLY
    twice cooked pork belly with a chilli passionfruit glaze
  • 14
  • YELLOWFIN TUNA TATAKI
    with gari, wakame and soy
  • 14
  • GARLIC PRAWN HOTPOT
    local tiger prawns with garlic, chorizo, red peppers and served with crusty ciabatta bread
  • 18
  • PLATTERS
    - four items 50 | five items 60