Dine in menu

Dine in is by booking only Wednesday to Sunday (seats & times are limited) at the times below:
Lunch
First sitting: 12pm until 1.30pm
Second sitting: 1:45pm -3:15pm
Dinner
First sitting: 5.30pm until 7pm or 6pm until 7.30pm
Second sitting: 7.15pm until 9pm or 7.45pm until 9.30pm

Each sitting has a maximum of 20 people.

    • BREADS to share

    • House-Made Foccacia with Olive Oil and Balsamic

      13

    • Bruschetta of Heirloom Tomato, Balsamic Reduction, Roquette Pesto

      16

      Gluten free alternative

    • OYSTERS

    • Natural

      22 / 37

      1/2 / DOZ

    • Kilpatrick

      24 / 39

      1/2 / DOZ

    • ENTREE

    • Sauteed Prawns with Chilli, Garlic, Olives, Parsley

      20

      Gluten free

    • House Made Gnocchi with Mushrooms, Truffle Cream

      18

    • Duck Pate with Duck Fat Toast

      18

      Gluten free alternative

    • Twice Baked Three Cheese Soufflé with Pumpkin

      19

      Gluten free

    • MAINS

    • Duck Breast with Braised Red Cabbage, Bacon, Raisins

      35

      Gluten free

    • House Made Gnocchi with Braised Beef Cheek

      34

    • Barramundi with Mussels, Cavolo Nero

      35

      Gluten free

    • Seafood Risotto with Smoked Barramundi Creme Fraiche, Calamari, Prawn

      35

      Gluten free

    • 300g Rib with Onion Puree, Onion Rings, Pickled Onion

      37

      Gluten free

    • SIDES

    • Chips with Tomato Sauce

      7

      Gluten free

    • Steamed Vegetables with Truffle Vinaigrette

      9

      Gluten free

    • Pumpkin, Pine Nut

      8

      Gluten free

    • DESSERTS

    • Chocolate Brownie Mess - Fresh Cream, Butterscotch Sauce, Brownie Pieces, Mousse

      14

    • Apple & Berry Crumble with Vanilla Ice Cream

      14

    • Vanilla Creme Brulee with Biscotti

      14

      (can be Gluten Free with no Biscotti)

    • 5 Course Degustation

      Food Only $90 Matching Wines $120

    • First Course

      Spiced Carrot Soup with Duck Pate on Croute
      Yarran Sparkling Brut, Yarran NSW

    • Second Course

      Sauteed Prawns with Chilli, Garlic, Olives, Parsley & Goats Cheese
      Bleasdale Verdelho, Langhorne Creek SA

    • Third Course

      Three Cheese Twice Baked Soufflé with Pumpkin & Truffle
      Marty's Block Chardonnay, SA

    • Fourth Course

      Duck Breast with Braised Red Cabbage, Bacon, Raisins & Pickle Salad
      Pax Aterna Grenache, Barossa Valley

    • Fifth Course

      Apple & Berry Crumble with Vanilla Bean Ice Cream
      Killerby Fortified Shiraz, WA

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