LUNCH & DINNER MENU
SMALL PLATES | STARTERS | SIDES
Focaccia | 12
Warm focaccia with extra virgin olive oil & our locally made balsamic glaze | v
Warm Olive Board | 18
Warm olives, hummus, olive oil & local balsamic vinegar, sourdough (gf option available) | v
Lemon myrtle cauliflower bites | 18
A bowl of lightly battered Lemon Myrtle cauliflower florets served with beetroot aioli | v gf
Arancini | 18
Four wild mushroom arancini with salsa verde and parmesan | veg
Calamari | 20
Bush salt and pepper calamari with aioli and lemon. Tempura fresh prawns, wasabi nori aioli, soy mirin dipping sauce
Tempura Prawns | 20
Four tempura king prawns served with wasabi nori aioli (mild)and soy mirin dipping sauce
Quesadillas | 18
Crispy kale, mushroom & goats cheese quesadillas (vegan option available with cashew cream)
Lamb Sliders | 20
Two brioche lamb sliders with pickled onion, baby leaf salad, hummus and our house made sauce
Kawul Seasonal Salad | 18
Roast beetroot, pumpkin, dutch carrots & goats fetta on mixed leaves with local balsamic glaze (vegan option available)
Brussel Sprouts | 16
Crispy Brussel sprouts roasted in a miso maple glaze topped with roasted cashews | v
Kawul Caesar Salad | 20
Baby cos, crispy prosciutto, croutons, egg & caesar dressing.
Add cajun chicken or smoked salmon | 8
LARGE PLATES | IN THE MIDDLE | MAINS
Chimichurri Lamb Cutlets | 36
Chimichurri Lamb cutlets with spinach mash, dutch carrots, crispy kale finished with a red wine Jus | gf
Lamb Shoulder | 42
10hr slow roasted lamb shoulder with grilled broccoli, crispy chat potatoes and a Calais red wine jus | gf
Salmon Soba Bowl | 38
Teriyaki Atlantic salmon served on a soba noodle salad with coriander, Thai basil, bean sprouts & red capsicum
Kumera Mushroom | 34
Miso maple glazed sweet potato, oven roasted portobello mushrooms, kale, tomatoes & nut 'sour cream' | v gf
DESSERT | HAPPY ENDING | SWEETS
Poached Pear | 17
Red wine poached pear with lemon sorbet and caramel shards | v gf
Brandy Basket | 16
Crisp brandy basket with mango, lemon and raspberry sorbet | gf
Banoffee Puff | 17
Flaky pastry with a centre of banana and dulce de leche topped with vanilla bean ice cream.
Vanilla Bean Brûlée | 13
Classic vanilla bean brûlée topped with fruit | gf
Affogato | 12
Vanilla bean ice cream and Woolshed espresso
add a shot of Mr Black (espresso liqueur), Frangelico or Kahlua | 7
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CHEF'S SELECTION FEAST
When dining with a group of 10 or more for lunch or dinner we offer our Chef's selection feast.
Your group will be served a selection of shared dishes from our current menu and specials, based on your dietary requirements.
Equivalent of 2 course meal | 65pp
With dessert | 80pp
Drinks on consumption
To book a Chef's Selection please email bookings@kawul.com.au, please include your name, phone number, booking date and time, amount of people and dietary requirements.
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v | vegan veg | vegetarian gf | gluten free
Some dishes can be altered to accomodate dietary requirements