served with maple syrup, stewed berries, caramelised banana and soft whipped cream

two crepes with a rasher of bacon, maple syrup and whipped cream

served traditional style with bacon, sausage, mushroom, potatoes, tomatoes, two fried eggs, and freshly toasted ciabatta

two poached free-range eggs rested on toasted ciabatta with bacon, spinach and mushroom, hollandaise sauce and topped with dukkah

of arborio rice flavoured with roast pumpkin, feta and almond, finished with grated parmesan.

pan-fried, and served with capsicum chilli jam and a tangy cucumber salsa.

served with chilli yoghurt and topped with a minted cucumber salsa.

filled with fresh fish, mussels, prawns and clams, served with toasted ciabatta.

Sirloin cooked to your liking with hand cut chips, fried eggs, and a rich gravy.

served with crispy bacon and fried tomato and served on lyonnaise potatoes

with candied walnuts, raspberry vinaigrette and aged brie bruschetta.

tossed in a herb cream sauce, and served with spaghetti

fillets of fresh fish encased in a crispy Speights beer batter, served with hand cut chips and coleslaw

with locally produced beef sausages, served with a creamy mash and gravy.

sandwiched between a homemade bap with caramelised onion and aioli, served with hand-cut chips.

steamed and served in a mustard cream and a white wine sauce, served with fresh ciabatta

served with toasted ciabatta

a rich herb and tomato based mince tossed through spaghetti and topped with parmesan cheese

served with toasted ciabatta.

filled with mussels, clams, prawns and white fish served with toasted ciabatta.

of arborio rice flavoured with roast pumpkin, feta and almond finished with grated parmesan.

scented with star anise and ginger and served with sesame, honey glazed beetroot and apple ketchup.

with local feta, olives and a selection of dips served with slices of toasted ciabatta.

tossed with garlic and chilli and served with an Outram slaw and a tangy citrus dressing.

with candied walnuts, raspberry vinaigretteand aged brie Bruschetta.

served with toasted ciabatta and a duet of house chutneys

sautéed with a hint of chilli and garlic in a rich pan gravy and served on lyonnaise potatoes.

tossed through spaghetti in a light garlic, chilli and herb crème sauce.

steamed with white wine, creamed leeks and mustard served with fresh ciabatta.

served on date and pearl barley risotto, dukkah crusted carrots and minted yoghurt.

cooked to your taste, and served atop mashed Agria potatoes with Anchovy butter and a beef glaze.

marinated in Spanish spices served on a spinach and feta spanakopita with a roast pepper jus and fresh tomato salsa

served with a cinnamon & orange glaze, fried polenta, buttered spinach & chard

served with broad beans and bacon, parsnip rosti, pan juices and an apple mustard

glazed salmon fillet pan-fried and rested on wilted greens, black rice and a wasabi butter sauce.

crispy fillets of fresh fish, prawns and roast pumpkin in a rich and creamy coconut curry sauce

EITHER:
- coated in a kelp crust, pan fried and finished with lemon butter OR 31.00
- pan-fried and served with capsicum chilli jam and cucumber salsa OR 32.00
- coated in a citrus crust and pan fried served with melon salsa and sushi rice. 32.00

red lentil and tomato moussaka layered with a parmesan veloute and finished with a dukkah crumb.

with traditional kiwi mayonnaise

with sautéed chard and balsamic

with herb butter

with lemon dressing