SPRING 2008

from 12 midday
Ciabatta with olive oil & balsamic 7
Kalamata olive & parmesan pizza bread 10
Garlic, chilli & parsley pizza bread 10
Goats fetta, caramelised onion,
Noosa Reds & pesto pizza bread		 15
Pizza bread, dips & mezze 16
Salt & pepper squid, taramasalata, tomato chilli jam, toasted ciabatta 16
BBQ chicken Caesar salad with crisp pancetta & parmesan croutons 17

Steak sandwich, caramelised onion, rocket, aioli, semi dried tomato, chips

 17

Crumbed lambs brains, cauliflower puree, blue cheese, hazelnuts, bacon, frizee lettuce

 16

Merguez sausage, roast capsicum, red onion, buffalo mozzarella & basil pizza

20
Atlantic salmon fishcakes, rocket, lime & aioli 16.5
Pizza of smoked chicken, corn, bacon, roast cherry tomatoes & asparagus  21

Terrine of organic chicken, basil & confit garlic with cornichon, salsa verde & baguette

 16
Salad of baby beetroot, roast pumpkin, green beans, pine nuts, grissini, goats fetta & aged balsamic 17
Twice cooked pork hock & seared scallops, with red cabbage, daikon, cucumber & peanut salad 20

Ricotta stuffed zucchini flowers, pepperonata & rocket

16
Prawn & snapper dumplings, hot & sour broth, green mango & herb salad 20
Lamb, spinach & fetta pie, potato mash, peas & chilli jam 30
Confit duck leg, roast pumpkin, merguez sausage, dates, almonds, labna & green beans

29
Crispy skinned spatchcock, baby beetroot, grilled apple, lardons, celery leaves, walnuts & goats curd 32
Crisp fried fish & chips, tartare sauce, fresh lemon 25
Petuna ocean trout (cooked medium rare), ruby grapefruit, avocado & watercress salad, horseradish 32
Pan-fried snapper, lyonnaise potatoes, sugar snaps, saffron aioli 32
Char-grilled eye fillet (200g), hand cut chips, baby spinach, & cafe de paris butter 36
Sides
Rocket & parmesan salad 8
Steamed green vegetables with almonds 8
Tomato, basil & goats fetta salad 8
Green salad 8
Chips 8
Mash potato & tuffle oil 8


Executive Chef – Andrew Tomlin

This establishment has
a no smoking policy

We accept eftpos, visa, mastercard

Regretfully a 15% surcharge
applies on public holidays

For the enjoyment of all customers
children must be seated at all times
& noise kept to a minimum

We are a fully licensed restaurant - no BYO please