EAT & DRINK.

15

House Sourdough
with confit garlic, balsamic vinegar and dukkha

20/40

Lease 65 St Helens Oysters (GF)
natural or ginger ponzu and green nahm jim (six / twelve)

25

Huon Salmon Sashimi (GF)
with green nahm jim, lime segments and coconut cream

19

Pork, Chicken, and Chive Dumplings
with soy, black vinegar and Cantonese chilli oil

15

Tofu Karaage and Kimchi (V)
with miso aioli, sesame seeds and pickled shallots

15

Korean Fried Marion Bay Chicken
with siracha aioli

39

Masala Wild Clover Lamb Cutlets (GF)
‍with Thai green mango and papaya salad, lemongrass, green chilli dressing
and crushed toasted peanuts

39

Marion Bay Crispy Skin Chicken Breast (GF)
with salsa verde, grilled pineapple and roasted capsicum salad

39

Salmon, Calamari and Mooloolaba Prawn Pappardelle
in a chilli butter emulsion with fresh chives and paprika oil

45

Longford Porterhouse 300g (GF)
with charred choy and warm ginger ponzu

29

Roasted Cauliflower Yellow Curry
in Thai yellow curry with jasmine rice, Asian herbs and pickled ginger 

complemented with: Chicken Breast $5 or Seafood $9

45

Thai Basil Crispy Skin Huon Salmon
with XO noodles, beans, beans sprouts, edamame and toasted peanuts

39

300g Scottsdale Char Siu Pork Chop (GF)
with nou cham, crispy noodles, edamame and Thai basil

65

Chef’s Cut Cape Grim Rib-Eye 400g (GF)
with potato dauphinoise, chive bordelaise and pickled shallots

15

Sticky Date Pudding
with butterscotch drizzle and vanilla ice-cream

15

Maple Panna Cotta (GF)
with chocolate crumb and raspberry coulis

25

Vanilla Ice-Cream Affogato
with a shot of espresso with your choice of liqueur

15

Homemade Raspberry Sorbet (V)
with fresh strawberries and blueberries

25

King Island Brie and Ashgrove Blue Cheese
with quince paste, dried fruits, lavosh and fresh fruits