Hot crusty loaf served with a rich creamy lightly salted butter.

Hot crusty loaf with a generous hot garlic butter filling.

Hot crusty garlic loaf, baked with mozzarella.

Hot crusty loaf, loaded with basil pesto and cream cheese. Topped with caramelised sweet onion and mozzarella.

A generous serving of plump delicious prawns served in our famous tangy sauce.

Deep fried button mushrooms filled with garlic, cream cheese and cracked black pepper.
Served with an aioli dipping sauce.

Filled with spring onion and smoked salmon, grilled with cheese. Topped with sour cream and a sweet red pepper chutney.

A paté with a light creamy texture. Topped with a roasted red pepper relish and crisp toasted French bread rounds.

Succulent prawns coated in a spicy fl our batter and served with a sweet chilli aioli.

Try our delicious tender long bone pork ribs, blasted in our furnace and basted in our secret basting sauce.

Mussels wrapped in smoky bacon, then BBQ basted and served with a tangy dipping sauce.

Crisp and spicy chicken wings served with a creamy blue cheese dressing

Grilled, lightly dusted calamari rings, served with lemon wedges and a traditional tartare sauce.

Scallops lightly seared with garlic butter served with lemon wedges.

Coated in a sesame and poppy seed crumb, fl ash fried and served with cranberry sauce and toasted French bread rounds.

300g. A real juicy cut for the not so brave.

300g. A choice cut sirloin, thick and tender.

250g. Most flavoursome.

Eye Fillet 200g. A tender lean premium cut.

Flame grilled served with apple sauce.

700g. More than you can eat!

350g T-bone. Best of both worlds, fillet and sirloin on a T-Bone "Don’t underestimate the Mrs."

700g beast. Best of both worlds, fillet and sirloin. on a T-bone, only cooked to medium for a meat lovers feast.

500g. Perfectly aged sirloin, for maximum flavour.

1Kg fella. If you beat this rump, then wash it down with a pint of fine ale on us.

330g. Thick cut, served with mint sauce.

Rump grilled and placed on top of a crisp crouton. Topped with smoky bacon, a creamy mushroom sauce and the perfect fried egg.

Rump topped with aged cheddar and our creamy mushroom sauce.

Sirloin topped with succulent scallops smothered in our rich cheese and garlic sauce.

Choice fillet topped with a rich blue cheese and fig sauce. Topped off with crunchy bacon pieces.

Choice fillet pocketed with smoked oysters topped with a garlic sauce.

Scotch fillet on the bone encrusted with fresh garlic, crushed black pepper and herbs.

Succulent eye fillet fingers coated in a sesame and poppy seed crumb, flash fried and served with your choice os sauce on the side.

Best of both! Rump grilled and the tender ribs blasted in our furnace. Both finished in our secret basting sauce and a sauce of your choice.

Rump grilled, topped with a sauce of your choice and served with grilled calamari.

800g of delicious tender long bone pork ribs blasted in our furnace and basted with our secret basting sauce.

Our famous ribs but only meatier! Blasted in the furnace and fi nished on the grill with our secret basting sauce.

Twice roasted pork belly infused with garlic and rosemary served with garlic mash and finished with our homemade apple sauce.

Tender chicken breast pocketed with cranberry and cream cheese.
Bound in bacon and fi lo pastry, served on a warm plum sauce.

Crumbed chicken breast served with a side of mushroom or
pepper sauce.

Our famous beef patty flame-grilled in our BBQ basting sauce and served with your choice of Mushroom Sauce, Mushroom Chedder Melt, Pepper Sauce, Garlic Sauce or Cheese and Garlic Sauce.

Tender chicken breast, either flame grilled in our BBQ basting sauce or golden crumbed served with your choice of Mushroom Sauce, Mushroom Chedder Melt, Pepper Sauce, Garlic Sauce or Cheese and Garlic Sauce.

Salmon fillet encrusted in true southern flavours, baked and topped with a light lemon butter sauce.

A succulent seafood mix, combined with seasonal vegetables, cajun spices in a light cream sauce. Served in a cauldron with rice.

Lightly pan-fried and topped with asparagus, crisp capers and a light béarnaise sauce.

Snapper in a light crisp beer batter. Served with lemon wedges and Bazza’s tartare sauce.