Lunch | Thursday - Monday 12:00- 2:00 |

Starters

Local damper, confit garlic, house herbs 10 | g

Salt bush polenta chips, salsa verde, romesco 15

Native dukkah, local ciabatta, pepperberry hummus, olives 16 | g

Chicken liver pate, sourdough toast, apple jelly, cornichons 18 | nv g

Entrees

Herb risotto, almonds, pickled onion, house marinated tofu 20

Pan seared scallops, Jerusalem artichoke, Avruga, tawny glaze 23 | nv

Saltbush calamari, soba salad, pickled veg, chilli jam, peanuts 23 | nv g

Burgers

served with bush tomato seasoned chips and burger sauce 23

Lamb burger, pickled beetroot, garlic yoghurt, cheese, lettuce nv g

Sweet potato rosti burger, avocado, chilli jam, salad g

- add two slices of cheese 3, house cut bacon 4, fried egg 3

Main Course 

Crisp skin Daintree barramundi 38 | nv

lemon myrtle, kipfler potatoes, broccoli, sumac

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10h Roast Lamb Shoulder 38 | nv

silverbeet, cauliflower, radish, tawny jus

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Roast Spatchcock 40 | nv

asparagus, saltbush, potato salad, jus 

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Dutch Cream potato gnocchi 34 | g

local mushrooms, tomato sauce, preserved lemon gremolata

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Spice rubbed portobello mushroom 28

wattle seed, chipotle slaw, cashew sour cream

Sides 8 

skin on potato chips, bush tomato seasoning, aioli

warm green bean salad, almond, marinated tofu, citrus dressing

miso & maple glazed local dutch carrots, hazelnuts

Dessert 12

Passionfruit 'cheesecake', macadamia praline, berry, mango gelato

Callebaut white chocolate and mulberry semifreddo, spiced honey nv

Curd of local citrus, meringue, raspberry, sorbet nv

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Local brie and preserves, pickles, Hunter sourdough croutes 15 | nv

Vegan oat muffin (flavours change daily) 10 | g

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