Lunch from 1st May 2018

Chefs Abbey & Tom have been busy in the development kitchen to create a fantastic new menu to take us through to the end of June.

Available everyday from 12pm until 3.30pm and in the evenings by special request.

Individual plates start at $18

2-Course $49 and 3-Course $59

Entree

Little Hill Farm Chicken Liver & Love Pate with Pickles & Toasted Sourdough

Chilli & Garlic Roasted Cauliflower Steaks with Black Olive Crumb Vegan GF

Nan’s Pork & Prosciutto Terrine Kerr’s Organic Piccalilli, Lavosh & Herb Salad

Beetroot Cured Salmon, Horseradish Cream with Cucumber Salad

Trio of Dips with Toasted Ciabatta Vegan

Main

Steak, Macquariedale Shiraz & Porcini Mushroom Pie with Sauteed Spinach & Red Wine Jus

Braised Pressed Pork Belly, Carrot Puree, Baby Beets & Kale

Catch of the Day with Seasonal Vegetables GF

House made Gnocchi, Blistered Tomatoes,Mushroom, Sage & Baby Spinach Vegan 

OMG Potatoes with Housemade Aioli & Shaved Parmesan GF

Nan’s Desserts – served all day

Frangipane Berry Tartlet with Vanilla Bean Ice-Cream

Coconut Cheesecake with Dark Chocolate, Crushed Hazelnuts & Toasted Coconut Vegan GF

Nan’s Mini Doughnuts wiht Mango & Mint Jam Vegan GF

And if you want something quick…

 

‘Better for You’ Burgers – served all day

BBQ Braised Beef Brisket Burger, Grilled Halloumi, Fried Egg & Greens with Kerr’s Organic Old Fashioned Tomato Chutney + OMG Potatoes with Aioli $29

Vegan Brunch Burger with Salad on Ciabatta Bun with Kerr’s Organic Beetroot & Fennel Relish + OMG Potatoes  $27    Vegan