SAVOURY STARTERS

garlic ciabatta slices | 4 pieces | 18 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

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

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

hot honey chicken wings | 6 pcs 26

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

Pasta Pleasures

chicken pesto linguine 29 cn

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

spaghetti bolognaise 26

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

beef ragout pappardelle 27

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

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

SEA AND ROOST

pan fried barramundi gf 44

200gm barramundi fillet pan fried, served with mascarpone and parmesan potato puree, garlic fried beans and tobiko butter cream sauce

home-made chicken parmi 32

chicken thigh lightly coated in our house seasoned flour, topped with napolitana sauce and melted cheese on a sizzling hot plate, served with garlic rosemary chips

herbaceous pesto baked chicken gf cn 34

sous vide herbed half 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 44

british breeds | 150 days grain fed
southern grain | dandenong, victoria

eye fillet 250 gm 68

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

scotch fillet 300 gm 54

british breeds | 150 days grain fed
southern grain | dandenong, victoria

mb9 wagyu rump 300 gm 59

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

t-bone | 800 gm 99 | served sliced

british breeds | 100% grass fed
southern ranges-sr+ | gippsland region, victoria
basted in red wine jus and garlic rosemary rendered
beef fat, burnt rosemary, confit garlic, grilled lemon

tomahawk steak 1.4 kg 189 | carved tableside

angus & hareford | 100% grass fed | marble score 2+
southern ranges-sr2 | gippsland region, Victoria
basted and torched with garlic harissa butter,
burnt rosemary, confit garlic, grilled lemon

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

add a hot stone to any steak 8

SIGNATURE SAUCES

beetroot fetta relish 4 | toum garlic sauce 4 hummus 4 | baba ghanoush 4 | tzatziki 4 mushroom sauce 4 v | red wine jus 5 ca green peppercorn sauce 4 ca | spicy aioli 3 smoked honey habanero bbq 4 | hollandaise 4 garlic harissa butter 4 | blue cheese ranch 4 beef fat chimichurri velouté 4 | chili sauce 2 tomato ketchup 2 | bbq sauce 2

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 cn

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

garden salad 14 v gf

lettuce, tomato, cucumber, onion, lemon vinaigrette

homemade tabouli 15

chopped parsley, tomato, onion, lemon vinaigrette

SIDE KICKS

bowl of steakhouse chips 12 v

garlic and rosemary seasoning

crispy onion rings 16 v

tennessee smokehouse seasoning, spicy aioli

potato puree 9 v gf

garlic harissa butter

russet baked potato 16 gf ca

tobiko butter cream sauce

grilled sweet corn ribs 18 v gf

butter, smoked paprika, pecorino, remoulade

chargrilled broccolini 18 v

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

garlic fried green beans 16 gf v cn

crumbed pistachio

mac n cheese 15

baked cheese and macaroni, grilled beef bacon

surf ‘n’ turf 16 gf

four chargrilled prawns, hollandaise sauce

KIDS' MENU

available for children up to 8 years old

fried chicken bites and chips 9

crispy fried chicken bite cubes,
served with chips and tomato sauce

kids' spaghetti bolognaise 9 ca

premium ground beef, slow-cooked in our rich napolitana sauce tossed with speghetti pasta and served with parmesan

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.