Welcome to The Original Australian Kitchen, home to modern Australian cuisine.

The menu has been crafted around the melting pot that is our Australian culture. With this in mind, we have taken traditional Australian cooking components of seafood and meat,

infused them with exotic influences and splashes of bush tucker.

Always mindful that fresh is best, we have carefully sourced premium products from our local suppliers where possible, crafted a delicious dish and teamed it with our selection of beers and wines for your pleasure.

Sit back, relax and enjoy.Cheers

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With your choice of a housemade sauce and a side

12 HOURS SLOW COOKED LAMB RIBS Half Rack 34 / Full Rack 48

ANGUS RUMP 300g 28

T-BONE 400g 32

RIB EYE FILLET 350g 34

Sauces: •Red wine jus • Creamy mushroom • Pepper sauce • Signature chilli

Sides: •Rustic chips • Mashed potato • Garden salad • Buttered greens

*Please notify staff of any allergies or intolerances

ENTRÉESHOUSEMADE LEEK AND SNOW PEA SOUP (V) 12

With lemon myrtle cream served with a herb ciabatta crouton

LEMON PEPPER CALAMARI 15 Schezwan pepper and lemon crumbed calamari with a housemade tartare sauce and rocket salad

PAN SEARED HERVEY BAY SCALLOPS (GF) 19

With beetroot puree, pineapple, fennel and curry oil salsa

WARM CHICKEN, SPINACH AND QUINOA SALAD (GF) (VO) 16

Grilled chicken breast served on a bed of spinach, quinoa, snow peas and feta, lightly dressed with dijon mustard

HOUSE CURED CROCODILE GRAVLAX (GF) 16

Smoked crocodile tail, Ouzo cured with compressed watermelon, basil and a kaffir lime dressing

SPICY WAGYU MEATBALLS 17With oven roasted tomato salsa and basil pesto

DINNER

FRESHLY SOURCED MUDCRABS 69Cooked with our chef’s signature chilli sauce and served with rice. Subject on availability.

MARINATED LAMB CHOPS 28Marinated in native Pepperberry with your choice of a housemade sauce and a side

TASTE OF THE TERRITORY 79Perfect to share, an array of local produce including crocodile, crab and barramundi with accompanying chutneys, compotes and dressings. Subject on availability.

SPECIALTIES

(GF) Gluten Free (V) Vegetarian (VO) Vegetarian Option

OPEN BREAKFAST, LUNCH AND DINNER

FROM THE GRILL (GF)

BAKED EGGPLANT PARMIGIANA (V) (GF) 26

Layered grilled eggplant and Mediterranean vegetables with 3 cheese béchamel and basil

BALSAMIC BRAISED CHICKEN (GF) 29Thigh fillets with roasted vegetables flavoured with garlic, rosemary and a red wine reduction served with rice

CRISPY SKIN BARRAMUNDI (GF) 32Locally sourced barramundi, pan-seared and served with crushed potatoes infused with preserved lemon, peas and broad bean compote with lemongrass sauce

BLUE SWIMMER CRAB AND PRAWN LINGUINE (VO) 36

Chilli and garlic with a light white wine cream sauce and shaved parmesan

LAMB SHANK RAGOUT 29Served on a sage potato mash, bush tomato and mint gremolata

STICKY ROASTED PORK BELLY (GF) 31Twice cooked pork belly, sweet soy caramel glazed heirloom carrots and cauliflower puree

CONFIT DUCK LEG (GF) 32Celeriac and apple remoulade, charred leek, quandong and Kakadu plum sauce

MAINS

LYCHEE AND MANGO CHEESECAKE 12Raspberry compote and Chantilly cream

SALTED CARAMEL PAVLOVA 14Topped with salted caramel, hazelnut and mixed berries

APPLE AND BLUEBERRY CRUMBLE 13Cinnamon custard and gourmet ice-cream

CHOCOLATE TART 15Warm chocolate tart with coffee and Cointreau crème anglaise

TRIO OF SORBET 12Gourmet sorbet selections

CHEESE PLATTER Cheese selection with quince paste, dried apricots, raisins and crackers 1 cheese: 9 2 cheeses: 14 3 cheeses: 18

BREADSGARLIC AND HERB BREAD 7

Oven baked ciabatta with fresh garlic and herb butter

BRUSCHETTA 10Grilled Turkish bread with heirloom tomatoes, spring onion, basil and a balsamic glaze

*Gluten free bread available on request

RUSTIC CHIPS WITH GARLIC AIOLI 7

GARDEN SALAD 7

MASHED POTATO 7

BUTTERED GREENS 7

DESSERTS

SIDES

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