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• Bread

  • HOUSE MADE BREAD USING BARGARA BREWHOUSE MASH |
    w. Hickory Smoked Butter + Confit Garlic Oil
    3.90 PP

• Entree

  • VEGETABLE DELIGHT | GF /V
    Roasted Root Vegetables w. Sweet Pea Hommus + House Pickled Cucumber + Confit Cherry Tomato + Asparagus + Mushrooms + Pumpkin Seed Crumb
    16
  • SEMOLINA DUSTED CALAMARI & POPCORN CROCODILE | DF
    Green Leaves + Lemon Myrtle Aioli + Tomato Bundy Chilli Jam + Corn Salsa
    17
  • BUNDABERG BREWED SARSAPARILLA STICKY PULLED PORK | GF
    Slowly Braised + Asian Salad, Crispy Noodles + Chilli Lime Nuts
    17
  • BUNDABERG SIZZLING PRAWNS | GF
    Locally grown Chilli + Ginger, Tomato Compote + Fresh Cucumber Salsa + Sour Dough
    18
  • PAN SEARED SCALLOPS | DF
    Caramelised in Butter w. Green Pea Hommus + Chorizo Crumb + Miso Corn Butter + Pickled Cauliflower & Fennel
    20
  • CHARRED LAMB CUTLETS | GF
    w. Alloway Farm Fig + Blue Cheese Emulsion+ Local Macadamia Crumb & Blood Orange dressing
    22

• Chargrill Steaks

  Served w. steamed green vegetables or salad & beer battered chips or butter mash

  • RUMP | 300 GRAMS
    
    32
  • RIB/SCOTCH FILLET | 250 GRAMS
    
    36
  • TENDERLOIN/EYE FILLET | 200 GRAMS
    
    40
  • SAUCES | ALL GF
    Red wine jus/Garlic cream/Mushroom/Pepper/Dianne
    3.6 OR THREE FOR 9
  • 3 PRAWN TOPPER | GF
    Three local pan-fried prawns in garlic cream
    8.50

• Specialty

  • BURNETT SWEET POTATO GNOCCHI | V
    w. Red Onion + Sundried Tomato + Broccolini w. a Brown Butter & Fried Sage Leave Sauce & Parmesan Crisps
    24
  • PAN FRIED JAMAICAN JERK CHICKEN | GF/DF
    w. Roasted Root Vegetables + Greens & Caramelized Pineapple Chutney
    29
  • BARGARA BREWERY BLACK BRAISED LAMB SHANKS | GF
    Black Beer braised + Roasted Root Vegetables & Dijon Mash
    30
  • TRADITIONAL MASSAMAN VENISON CURRY |
    w. Coconut Rice + House Baked Roti + Greens & Chilli Roasted Peanuts
    30
  • CRISPY SEARED BARRAMUNDI | GF
    Lemon Myrtle + Potatoes+ Feta +Bacon + Leek & Fried Brussel Sprouts w. Lemon Beurre Blanc
    31
  • CONFIT DUCK LEG | GF
    Burnett District Sweet Potato Mash + Asian Greens + Tamari Citrus Glaze + Puffed Quinoa
    31
  • LOW AND SLOW CRISPY PORK CUTLET | GF
    Pan Seared Pork Cutlet + Sweet Potato Risotto Cake + Caraway Braised Red Cabbage w. House Made Apple Chutney
    33
  • KALKI MOON BUTTER BASTED SALMON | GF
    Lemongrass + Pumpkin Puree + Fennel Salad + Black Olive crumb Finished w. Kalki Moon Gin and Berry Reduction
    33

• Sides

  • PAN FRIED BRUSSEL SPROUTS + BACON + GARLIC & BUTTER
    
    8 EACH OR 3 FOR 19
  • SAUTÉED 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

• Children's Menu

  All served with soft drink or 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

  • SMOKED HONEY + GOATS CHEESE PANNA COTTA | GF
    w. Alloway Farm Figs, Lemon Curd, Pistachio Crumb, Meringue Chards
    14
  • DARK CHOCOLATE BROWNIE |
    w. Balsamic Strawberry Glaze +Sweet Potato Cream + Toasted Macadamia + Mandarin
    14
  • STICKY DATE PUDDING |
    w. Bargara Phat Heffa Caramel, Coffee, Cardamom Ice Cream + House Made Honeycomb
    14
  • AVOCADO + MATCHA CHEESECAKE | GF
    Blood Orange Syrup, Parsnip & Vanilla Puree Toasted Walnuts, Chocolate Soil
    14