SAVOURY STARTERS

garlic ciabatta slices | 4 pieces | 16 v

country style ciabatta slices, smothered with garlic, butter, and parsley, baked under an open flame

caramelised tomato and olive bruschetta 16

slow roasted heirloom cherry tomatoes, olives, finely chopped onions dressed in basil vinaigrette, served on a toasted sourdough with a thin spread of pesto and drizzled with caramelised balsamic

fried haloumi slab 22 v

soft and fluffy haloumi slab lightly coated and fried in thin oil, drenched in manuka honey, harissa chili and garlic sauce, served on a bed of beetroot fetta relish, garnished with pomegranate, fried leek and balsamic glaze

chili tomato garlic prawns | 5 pieces | 28 ca

king prawns cooked in harissa butter, confit garlic, deglazed in white wine, finished with prawn head oil, fresh chili and cherry tomatoes, served with grilled lemon and grilled bread

salt and pepper calamari 26

flower cut baby squid lightly dusted with seasoned flour and fried in thin oil, sprinkled with aleppo pepper, served with fried leek, fresh lemon and signature tartare sauce

classic beef and herb meatballs 18 ca

five meatballs braised in red wine and al pomodoro sauce, topped with freshly shaved pecorino, served with grilled bread

steak tartare 28 df

coarsely minced premium tenderloin, shallots, capers, pickles, dijon and grain mustard, lemon juice, worcestershire, tabasco, served with raw egg yolk, and potato crisps

signature roasted bone marrow 34 ca

slow-roasted split-bone marrow seasoned with our spice rub, topped with caramelized onion and mushroom sauteed in red wine jus, toasted gremolata crumbs, beef fat chimichurri velouté, served with grilled lemon and sourdough bread

hot honey chicken wings | 6 pcs 26

six chicken wings coated and seasoned with our signature spice rub, tossed in halaby pepper, served with our blue cheese ranch sauce for dipping

Pasta Pleasures

chicken pesto linguine 29 ca cn

pan fried chicken in creamy basil pesto sauce, cherry tomato, confit garlic, deglazed in white wine, served with pecorino

meatballs arrabiatta pappardelle 28 ca

home-made herbed beef meatballs, slow-cooked in our rich arrabiatta sauce, served with pecorino

spaghetti bolognaise 26 ca

home-made premium ground beef, slow-cooked in our rich napolitana sauce, confit garlic, red wine, served with pecorino

beef ragout pappardelle 27 ca

fresh chili and confit garlic, sous vide beef short rib simmered in arrabbiata sauce, deglazed with vodka, served with pecorino

creamy spicy prawn linguine 32 ca

pan fried king prawns in harissa butter, fresh chili, cherry tomatoes, confit garlic, deglazed in champagne, cooked with prawn head oil, finished with butter and cream, served with fresh herbs

seafood spaghetti marinara 36 ca

pan fried king prawns, calamari and mussels, in arrabiata sauce, fresh chili, confit garlic, deglazed in white wine, cooked with prawn head oil, finished with butter, served with fresh herbs

salsa rosa pumpkin tortellini 28 v ca

roasted butternut pumpkin and sage tortellini, tossed in creamy pink salsa rosa sauce, deglazed with white wine, topped with roasted mushroom, finished with pecorino cheese

SEA AND ROOST

crispy skin humpty doo barramundi 38 gf

pan seared fresh barramundi fillet 220gm, served with rocket and parmesan salad, grilled broccolini, beef fat chimichurri velouté, whipped fetta and beetroot relish and burnt lemon

beer battered fish & chips 29 ca

market fresh catch of the day, coated in beer batter, fried in thin oil, served with garlic rosemary chips, garden salad, remoulade sauce

home-made chicken parmi 28

chicken thigh lightly coated in our house seasoned flour, topped with napolitana sauce and melted cheese, served with garlic rosemary chips, garden salad, mushroom sauce

herbaceous baked chicken gf cn half chicken 28 | full chicken 48

sous vide herbed chicken in our signature cream cheese marinade, baked to order, served with baked potatoes and topped with home-made creamy pesto sauce

BUTCHER’S PRIME CUTS

served with chips, salad or mash

sirloin 300 gm 39

european breeds | 100 days grain fed marble score 2+ | southern queensland

eye fillet 250 gm 59

angus & hareford | 100% grass fed | marble score 4+ southern ranges-sr4 | gippsland region, victoria

scotch fillet 300 gm 49

british breeds | 100% grass fed southern ranges-sr+ | gippsland region, victoria

t-bone | 500 gm 63 | 1 kg 125

british breeds | 100% grass fed southern ranges-sr+ | gippsland region, victoria

mb9 wagyu rump 300gm 59

black opal | f1 wagyu breed | 380 days grain fed victoria and tasmanian pastures

tomahawk steak 1.4 kg 189

angus & hareford | 100% grass fed | marble score 2+ southern ranges-sr2 | gippsland region, Victoria

beef back ribs | full rack 69 | half rack 39 gf

smoked and slow cooked for 48 hours and basted with our signature dry spice rub and smoked spicy bbq served with garlic rosemary fries

surf ‘n’ turf 16 gf

four chargrilled prawns, hollandaise sauce on the side
add a hot stone to any steak 8

SIGNATURE SAUCES

mushroom sauce ca 4 | green peppercorn sauce ca 4
red wine jus 5 | spicy aioli 3 | smoked honey habanero bbq 4
beef fat chimichurri velouté 4 | blue cheese ranch 4
hollandaise sauce 4 | garlic harissa butter 4

LEAFY CRISPS

classic greek salad 18 v gf

tomato, capsicum, cucumber, onion, kalamata olives, crumbed fetta, dried oregano, extra virgin olive oil and lemon dressing

rocket and pear salad 18 v gf

thinly sliced brined pear and rocket leaves tossed in white balsamic vinaigrette, topped with shaved pecorino romano cheese and crumbed pistachio

caesar salad 18

cos lettuce tossed in creamy pickle mayo, topped with toasted gremolata crumbs, quail eggs, anchovies, and pecorino

SIDE KICKS

steakhouse chips 7 v

garlic and rosemary seasoning

loaded fries 16 ca

loaded chips with veal jus, beef bolognaise sauce, pecorino

potato puree 7 v gf

garlic harissa butter

baked potato 14 gf

garlic and rosemary

grilled sweet corn ribs 18 v gf

butter and smoked paprika, pecorino, remoulade sauce

garlic and thyme portobello mushroom 16 ca

mushroom sauce, pecorino

chargrilled broccolini 18

whipped fetta and beetroot relish, toasted gremolata crumb, fried leek

garden salad 9 v gf

lettuce, tomato, onion, lemon vinaigrette

mac n cheese 15

baked cheese and macaroni, grilled beef bacon

surf ‘n’ turf 16 gf

four chargrilled prawns, hollandaise sauce on the side

Desserts

pistachio tiramisu v 19

velvety whipped cream folded with cream cheese and luxurious pistachio butter, layered with bacardi and coffee-soaked sponge fingers, topped with dark cocoa powder.

dulce de leche panna cotta gf 18

crafted from rich dulce de leche, infused with vanilla paste, chilled to perfection, elegantly paired with our homemade strawberry compote.

homemade biscoff cheesecake v 19

fresh ricotta and cream cheese, whipped into a silkysmooth texture, folded with biscoffbutter, served on a bed of crumbled biscoff, garnished with crème chantilly, biscoffbutterscotch sauce.

affogato v 15

vanilla bean ice cream, perfectly contrasted with a shot of freshly brewed, rich espresso. served with a dusting of dark cocoa and garnished with a light cloud of whipped crème chantilly a biscoff cookie.

liquor add-on options +7

amaretto – a sweet almond note enhancing the gelato’s creaminess
frangelico – nutty hazelnut flavor with a hint of sweetness.
kahlúa – deep coffee richness that amplifies the coffee notes.
baileys irishcream – creamy and indulgent, complementing
the espresso’s robust flavors.

elements dessert platter 75

a decadent selection featuring one of every dessert from our menu. pistachio tiramisu, dulce de leche panna cotta, homemade biscoff cheesecake & affogato with a choice of your liquor.

SEE YOU SOON