Evening Menu

Homemade Damper Bread (V) On Arrival       
balsamic, mellow cold pressed rapeseed oil and Queensland macadamia dukkah


Soup of the Day (V) 6         

Avocado wrapped in kataifi pastry (V) 7
chipotle Aioli

Goats crottin  (V)7
black olive puree, charcoal crackers                                  
Marinated Mushrooms 7
sundried tomato tapenade and dukkah

Numbing Chicken Wings (Spicy!!) 7
szechuan pepper, scallions, birds eye chillies and gotcha ketchup

Crab and Fish Cake 7                                         
sweet chilli, lime and gin sauce

Alpine Bush Pepper Calamari 7
bush pepper, lemon and garlic mayonnaise

Kangaroo Bruschetta 7.5
Toasted Italian bread, tomato and onion salsa, herb oil

BBQ Style Coconut King Prawns 7.5
citrus, chilli and mango

Wild Boar and Chorizo Scotch Egg 7.6
harissa and rose petal sauce

‘Bush Tucker Sharing Platter’ 15.9
wild boar and chorizo scotch egg, bush pepper calamari, crab and fish cakes


Slow Cooked Pork Belly 15
Polgoon cider gastrique, black pudding, potato puree and sauteed greens                                                                    

Chicken Al Forno 15.5
baked chicken breast, bacon, avocado and brie
roasted potatoes, sundried tomato tapenade and sautéed greens

Braised Lamb Shoulder 17
celeriac puree, jus and seasonal vegetables


Artichoke, Sweet Potato and Tomato Risotto 13
chilli, garlic, coriander, brunoise vegetables and white wine

Thai style Mushroom, Sesame and Tofu Balls 14
rice noodle and cashew stirfry

Pumpkin Gnocchi 14
cornish blue cheese, sundried tomatoes, spinach and pumpkin cream sauce

Jack Fruit Enchilada 14
jack fruit, chipotle bbq sauce, smashed avocado, coconut mozzarella and mixed leaf salad
Cauliflower Parmigiana 14

gotcha ketchup, coconut mozzarella, sweet potato wedges and mixed leaf salad


Crispy Skin Seabass 15.5
smashed avocado, chilli, nuts and seeds
hand cut sweet potato wedges, sautéed greens

Seafood Risotto 16.5
king prawns, squid and fish, parmesan, brunoise vegetables and white wine

Fish or seafood special available daily, please ask our friendly staff


400g British Rump Steak 16.5

200g British Fillet Steak  21

480g British Chateau Briand (for 2 people) minimum 30 minute cooking time 50

All steaks come with sweet potato wedges, marinated mushroom and mixed leaf salad
Choice of sauce – bush pepper sauce, cabernet jus or red desert spice butter
Add 3 King Prawns or Bush Pepper Calamari 5.5

200g Outback Spiced Kangaroo Loin 18.5
sautéed greens, hand cut sweet potato wedges, port and bush pepper reduction


Seasonal Vegetables 2.9
Sautéed Greens 2.9
Potatoes 2.9
Sweet Potato Wedges 2.9
Chips 2.9