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STARTERS, SHARES, SIDES

Garlic bread (per slice) 2.50
Turkish bread 7.00
Whipped fetta and green olive tapenade
Gluten Free Loaf 6.00

Marinated olives 3.00
Margaret River Venison Chorizo 5.00
Marinated Mushrooms 5.00

Peri Peri chicken wings 15.00
Smoked cheddar arancini 12.00
Lamb and pinenut kofta 12.00

Chips & aioli 8.00
Crispy potatoes 10.00
Garden salad 8.00
Roasted cauliflower 8.00

 PIZZA

– Pesto mushroom 21.00
Pesto sauce, mushrooms, onion,fetta, mozzarella
– Hawaiian 21.00
Tomato sauce, ham, bacon,pineapple, mozzarella
– Parmesan Chicken 21.00
Tomato sauce, chicken, semi dried tomato, onion, basil, mozzarella, parmesan
– Italiano 22.00
Tomato sauce, salami, olives,red peppers, basil, mozzarella
– “All Meat” 22.50
Tomato sauce, bacon, chorizo, ham, salami, mozzarella

MAINS

– “Spanikopita”, spinach and fetta pie topped with filo pastry served with a classic Greek salad 24.50
– Warm salad of cumin roasted vegetables, spinach, hazelnut labne and pomegranate dressing 25.00
– Rigatoni “Arrabiata” style, in a smoked tomato, chilli, tomato sauce topped with parmesan and basil 22.00
– Salt and pepper Squid with chips, garden salad and aioli 26.50
– Beer battered Spanish Mackerel with chips, salad and tartare sauce 27.00
– Herb and lemon chicken breast, zucchini cake, low roasted tomatoes and green olive tapenade 29.50
– Twice cooked pork, braised shoulder, pressed and grilled,served with crispy potatoes, spinach and broad beans 28.50
– Spiced lamb rump with caramelised onion and herb cous cous, pistachios, harissa and jus 32.00
– MSA Grade 250g Scotch fillet 38.00
– MSA Grade 300g Sirloin 36.00
Served with butter fondant potatoes, roasted cauliflower,field mushrooms and jus