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• A LA CARTE BREADS

  • CHEESY GARLIC BREAD
    
    8
  • GARLIC BREAD
    
    8
  • HERB BREAD
    
    8

• SMALL PLATES

  • BAKED JERVIS BAY SCALLOPS I GF
    On Leek puree, baked with 3 Cheeses
    20
  • PAIR WITH OUR WIRRA WIRRA CHARDONAY
    
    8
  • MALAYSIAN CHICKEN SATE
    With BBQ Pineapple, Pickled Watermelon, Coriander
    16
  • PAIR WITH OUR OPAWA SAUVIGNON BLANC
    
    9
  • PACIFIC OYSTERS NATURAL I DF
    Nuoc Cham dressing on side
    3.8
  • PACIFIC OYSTERS KILPATRICK I DF
    Diced bacon with our house made sauce
    3.8

• MEDIUM PLATES

  • FRIED SESAME KING PRAWNS
    Four large King Prawns on Thai Mango dressing, served with a petit salad
    26
  • RICE FLOUR FRIED CALAMARI I DF
    With Lemon Myrtle and Chili Jam, served on a petit salad
    27
  • PAIR WITH OUR CAPE TO CAPE SEM. SAV
    
    8
  • STICKY MISO CARAMEL PORK RIBS I DF
    With Asian Slaw
    28
  • PAIR WITH OUR RUNNING WITH BULLS TEMPRANILLO
    
    9
  • ROASTED MUSHROOM SALAD I DF V
    Cherry Tomatoes, Cucumber, Roasted Capsicum, Roasted Macadamia Nuts and Thai Dressing
    17
  • PAIR WITH OUR YALUMBA PINOT GRIGIO
    
    9

• LARGER PLATES

  • RED CURRY OF MASTER DUCK LEG I DF
    With Lychees and Coconut Rice
    36
  • PAIR WITH OUR PALLISER PINOT NOIR
    
    13
  • TERIYAKI GLAZED EGGPLANT I V
    On Rocket, Daikon Radish, Dragon Fruit, Toasted Pumpkin seed, Cucumber Salad
    29
  • PAIR WITH OUR OPAWA ROSE
    
    9
  • BUNDABERG SEAFOOD SPAGHETTI I DF
    Locally caught seafood with Napoli, Chili, Basil
    37
  • BBQ JAPANESE LAMB CUTLETS I DF
    With Rocket, Figs, Nashi Pear and Pickled Watermelon salad
    38
  • PAIR WITH OUR SISTERS RUN CABERNET SAUVIGNON
    
    9
  • YELLOW CURRY OF LOCAL REEF FISH I DF
    GRILLED LOCAL REEF FISH I DF
    With Sweet Potato and Broccolini
    37

• CHAR GRILL STEAKS

  • SERVED WITH STEAMED BUTTERED GREEN VEG AND HAND CUT FRIES YOUR CHOICE OF SAUCE
    Sauces all GF Red Wine Jus / Garlic Cream / Mushroom / Pepper
  • SAUTÉED SWISS BROWNS MUSHROOMS & SPINACH
    
    37
  • PAIR WITH OUR SISTERS RUN CABERNET SAUVIGNON
    
    9
  • EYE FILLET 25oG
    
    39
  • PAIR WITH OUR YALUMBA SHIRAZ
    
    10
  • CHICKEN BREAST FILLED WITH BRIE
    
    34
  • PAIR WITH OUR WIRRA WIRRA CHARDONAY
    
    8
  • 3 PRAWN TOPPERS FIRED IN GARLIC CREAM
    
    9

• SIDES

  • PAN FRIED BRUSSEL SPROUTS + BACON + GARLIC & BUTTER
    
    8 EACH OR 3 FOR 19
  • SAUTEED SWISS BROWNS MUSHROOMS & SPINACH
    
    8 EACH OR 3 FOR 19
  • FRIED HAND CUT POTATOES
    
    8 EACH OR 3 FOR 19
  • LOCALLY SOURCED SEASONAL STEAMED & BUTTERED VEGETABLES
    
    8 EACH OR 3 FOR 19
  • FRENCH FRIES
    
    8 EACH OR 3 FOR 19
  • GARDEN SALAD
    
    8 EACH OR 3 FOR 19

• CHILDREN'S MENU

  All served with soft drink, milk or juice and ice-cream with topping

  • TEMPURA FISH PIECES & CHIPS + SALAD
    
    15
  • GRILLED CHICKEN TENDER & CHIPS + SALAD
    
    15
  • BEEF SAUSAGES W. VEGETABLES & MASH OR CHIPS + SALAD
    
    15
  • MINI STEAK W. VEGETABLES & MASH OR CHIPS + SALAD
    
    15

• DESSERTS

  • PEAR, MAPLE SYRUP & BROWN BUTTER PIES
    With Cinnamon Spelt Crust
    14
  • PAIR WITH OUR HEGGIES VINEYARD BOTRYTIS RIESLING
    
    10
  • VANILLA POD/ GINGER CRÈME BRULEE I
    With Wafer and Passionfruit Sorbet, Rose Persian Fairy Floss
    13
  • APPLE AND CINNAMON CREAM CARAMEL CAKES I
    With Lemon Curd and Vanilla Ice Cream
    14
  • COTTON CHEESE CAKE WITH HONEY PLUMS
    With Chocolate Ice Cream
    13
  • PAIR WITH OUR HEGGIES VINEYARD BOTRYTIS RIESLING
    
    10