Lunch & Dinner

LIGHT LUNCH  MENU

Monday & Tuesday – 11:30 until 3pm  /  Wednesday to Saturday 3pm until 6pm
Click Here For Light Lunch Menu
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FULL LUNCH & DINNER MENU
Wednesday to Sunday – 12pm until 3pm  /  6pm until late (kitchen closes 9pm)
Lunch and Dinner March 2017
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KIDS LUNCH & DINNER MENU
Click here to download Kids Menu
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TAKEAWAY MENU

Takeaway Menu 2017

 

Please let the wait staff know if you have any allergies so that extra care can be taken.
v = Vegetarian, g= Gluten Free, g* = is not gluten free but can be made gluten free

  • Something Picky

  • Garlic Bread
    A slice of crusty Italian loaf brushed with garlic butter and mixed herbs
    2
  • Fresh Bread
    In house baked Italian loaf with local Fini olive oil, balsamic vinegar and Bing dukkah
    8
  • Baked Turkish Bread
    Drizzled with cashew and basil pesto
    9
  • Bruschetta (V)
    Toasted garlic bread topped with creamy Milawa goats cheese, fresh rocket, capers and tomato salsa dressed with balsamic and Fini olive oil
    8
  • Field Mushroom
    Baked mushroom with seared spinach, grilled haloumi, semi sundried tomatoes, toasted almonds and beetroot glaze.
    8
  • two Baby Arincini
    Wild mushroom, spinach and mozzarella arancini, with pumpkin glaze and a rocket and parmesan salad.
    10
  • Chicken Drumettes
    Chicken and soy marinated drums with charred corn and paprika cream.
    9
  • Chorizo
    South Cape brie topped with Spanish chorizo, chilli and rum syrup and crushed roasted hazelnuts.
    10
  • Crispy Crab
    Smokey Paprika dusted soft shell crab served with pork belly, avocado and green apple relish.
    10
  • North West Prawn & Squid Fritti
    Fried Western Australian prawns and Squid with a homemade tartare sauce, and watermelon and feta salad
    12
  • Garlic Prawns
    Western Australian prawns in a creamy garlic and white wine sauce, served in a light puff pastry.
    12
  • Salmon Skewer
    Tasmanian Salomon skewer served with duck, snow pea, coriander and vermicelli noodle salad with Thai style dressing.
    11
  • Watermelon Side Salad
    Watermelon, rocket, feta, toasted almond and vinaigrette dressing
    8
  • Roast Capsicum Side Salad
    Roast capsicum, parmesan, toasted pine nuts and baby spinach
    8
  • Mixed Seasonal
    with toasted almonds and Fini olive oil
    8.5
  • Creamy mash
    8.5
  • Wedges
    with sweet chilli & sour cream
    8.5
  • Chunky chips
    with lime aioli
    8.5
  • SOMETHING MORE

  • Chicken Pita Plate
    Mahogany Creek free range roast chicken, semi sundried tomato, avocado, crumbled goats fetta, mozzarella cheese, onion relish and dill mayo on a Turkish pita served with white balsamic dressed rocket and cherry tomatoes
    17
  • Seafood & Chorizo Pita Pizza
    North West prawns and squid with Spanish Chorizo, Calboolture mozzarella, spring onion, rocket, toasted almonds and saffron cream.
    19
  • Bacon Turkish Sub
    Bacon, fresh tomato, English spinach and Calbulture mozzarella cheese in Turkish bread served with wedges and side salad with balsamic dressing. Vegetarian option available on request.
    17
  • Vegetarian Curry
    Enjoy today's delicious vegetarian curry accompanied by raita, jasmine rice, pappadam ( Add two chicken strips for $6 )
  • Mixed Seasonal Vegetables
    with toasted almonds and Fini olive oil
    8.5
  • **Strictly under 12yrs only**
  • Fish & Chips
    Battered whiting fillet served with chunky chips and homemade tartar.
    11
  • Penne Carbonara
    In a creamy bacon sauce with double cheese.
    11
  • Potato Nachos
    Potato skins, corn chips, bean meat sauce, fresh tomato, lettuce, mozzarella and sour cream.
    11
  • Crispy Chicken Salad
    Chicken tenders, bean shoots, snow peas, cucumber, cherry tomatoes and capsicum in a Thai style dressing and mint yoghurt.
    11
  • Omelette
    Ham & cheese with hashbrowns and cherry tomatoes.
    11
  • KID SIDES
    Hashbrowns - Chunky Chips - Garden Salad - Mixed Vegies - Icecream & syrup topping
    3.5
  • Main

  • Raost Duck
    Oven baked duck breast with a creamy wild mushroom barley, broccoli, spinach, semi sundried tomatoes, pine nuts and beetroot glaze
    34
  • Lamb Cutlets (G*)
    Gingin lamb cutlets baked with lime and pistachio crust, served with wholegrain mustard mash potato, parmesan green beans and roast vegetable caponata, drizzled with balsamic reduction
    32
  • Scotch Fillet (G)
    Australian Black Angus scotch fillet served with Lost Block Merlot reduction and Fini olive Oil. With baked field mushroom, spring beans wrapped in prosciutto and creamy mash potato. OR with blue cheese butter, baked potatoes with a rocket, pear and walnut salad.
    35
  • Salmon Fillet (G*)
    Seared orange and almond topped Tasmanian salmon fillet with a spicy red capsicum, green apple and star anise relish served with a Mediterranean couscous salad, pine nuts and herb vinaigrette dressing
    36
  • Whiting Fillets
    Beer battered South Australian silver whiting fillets served with chunky chips, homemade tartar and a rocket, watermelon and fetta salad
    33
  • Salads

  • Thai Beef Salad
    Asian style marinated beef strips, red capsicum, snow peas, orange segments, roasted cashews and Spanish onion tossed through mixed leaves and Thai dressing
    26
  • Spicy Lamb Salad
    Moroccan marinated lamb cutlet with roast capsicum, sweet potato, grilled eggplant, Spanish onion, crisp pita and cherry tomatoes served with mixed leaves and a spiced sweet couscous in a herb vinaigrette dressing
    27
  • Chicken Salad (G*)
    Grilled Cajun Mahogany Creek free range chicken breast strips served on fresh greens, spicy pumpkin, red capsicum, snow peas, spring onion, grilled pear and toasted shaved almonds with a sweet chilli and mint yoghurt dressing
    26
  • Risotto

  • Lamb Shank Risotto (G)
    Slow braised Gin Gin lamb shank meat in a merlot wine and tomato base sauce with fresh herbs
    28
  • Seafood Risotto (G)
    Local king prawns, fish, mussels and calamari simmered with fresh tomato, herbs, garlic, chilli and white wine in a tomato base sauce with a dash of cream
    30
  • Pasta

  • Chef’s Gnocchi (V*)
    Made in house, a softer style of gnocchi with either slow cooked meat ragu or a creamy crustacean sauce with fresh tomato
    28
  • Ravioli Scarletti (V)
    Nathan's own pumpkin, spinach and ricotta filled ravioli in a fresh tomato sauce with spinach, semi sundried tomato and basil.
    25
  • Penne Austini
    Mohogany Creek free range chicken pan fried and served in a creamy tomato sauce with spinach, semi sundried tomato and pinenuts.
    25
  • Spaghetti Cozze
    Local king prawns, mussels, fresh tomato, basil, parsley, garlic and chilli with a dash of Sambucca
    28
  • Fettuccine Judano
    Pan fried torn free range duck meat in a light creamy marsala and cashew sauce with Spanish onion, snow peas, sundried tomato, spinach and a side of pistachio topped seared scallops
    30