Our Dining & Drinks Menu

Tomato, Spanish onion & basil drizzled with olive oil, topped with feta cheese & balsamic on toasted artisan bread.

House made risotto balls in a crispy breadcrumb coating, filled with mushroom, cheese and white truffle oil served with garlic aioli.

Flash fried flour dusted calamari tossed with mixed spices served with sweet chilli & Yuzu mayonnaise.

Grilled Greek Kefalograviera cheese served flaming table-side with fresh lemon wedges.

House prepared dips and marinated mixed olives served with warm grilled Turkish bread.

Poached free-range eggs, sautéed field mushroom, bacon, sausages, golden hash browns & grilled tomato on toasted sourdough bread.

Toasted pumpkin bread topped with smashed avocado, feta cheese & cherry tomatoes. (Add poached egg +$1.50).

Three free range poached eggs on toasted English muffins with sautéed spinach, topped with Hollandaise sauce & side of grilled tomato.

Free range eggs scrambled with smoked salmon, capers, semi dried tomatoes and baby spinach topped with Persian Feta served on sourdough.

Stack of 2 waffles topped with fresh strawberries, blueberries, Nutella ganache, maple syrup, chocolate soil and ice cream.

San Marzano tomato sugo, Fior di Latte mozzarella, fresh basil leaves & extra virgin olive oil.

Tomato sugo, mozzarella, 24-month aged Prosciutto di Parma, baby wild rocket, shaved parmesan & balsamic glaze.

Tomato sugo, mozzarella, smoked ham, field mushrooms, kalamata olives and marinated artichoke hearts.

Tomato sugo, mozzarella, hot Calabrese salami, roasted red peppers and fresh chilli.

Black Tiger prawns, scallops, calamari, fish & local mussels sautéed in garlic & shallots in rose sauce with fresh tomato & parsley.

Char-grilled grass-fed Victorian Porterhouse cooked to your liking, served with beer battered chips, garden salad and mushroom sauce.

Pan-seared Atlantic salmon fillet on sweet potato mash, broccolini, lemon caper butter sauce and crispy leek.

Tube pasta tossed with tender chicken tenderloins, semi-dried tomatoes, mushrooms and avocado in a white wine cream sauce.

Savoiardi biscuits soaked in espresso and coffee liqueur, layered with mascarpone cream and dusted with Dutch cocoa.

Freshly pulled double espresso, Grey Goose vodka, Kahlúa coffee liqueur and sugar syrup, shaken vigorously over ice.

Aperol, King Valley Prosecco, soda splash and fresh orange slice over ice.