Kitchen Open Daily from 12pm – 9:30pm.
Chicken bitterballen, dijon mustard, micro herbs
Chilli Prawns —
Served in a chilli beer batter with mango chutney
Bacalla croquettes, smokey paprika aioli, micro herbs.
Karaage Chicken —
Japanese Style Fried Chicken, kewpie mayo.
Polenta Chips (GF , V) —
Polenta chips served with house made tomato relish.
Curried Vegetable Empanadas (V) —
Served with raita
Char Grilled Rainbow Trout (GF) —
Sumac dutch carrots, golden baby beets, lemon butter sauce.
Thyme Roasted Field Mushrooms (V) —
Brioche, pecorino, salsa verde.
$10 each (min 2 guests)
Kingston Ploughman's —
Chef's selection of cured meats, seafood, vegetables and bread.
Pistachio crusted calamari, roquette & mint salad, orange segments, cumin dressing.
Soup Of The Day —
Served with a crusty baguette
Snapper Curry (GF) —
Coconut cream, steamed rice, eggplant, sweet potato.
Spiced Lamb Rump (GF) —
Cauliflower, freekah, chickpeas, pomegranate, herbs.
Chicken & Pork Ballontine —
Served in an asian broth with soba noodles.
Eye Fillet (GF) —
Celleriac puree, wilted silverbeet, game chips, red wine jus.
Roasted Duck Breast (GF) —
Confit duck leg, parsnip puree, turned beetroots, parsnip chips, cherry jus.
Beef Short Rib (GF) —
Garlic mash, broad beans, pickled celery salad.
Gnocchi (V) —
Ricotta gnocchi, forest mushrooms, tallegio cheese, sage, truffle oil.
Pork belly ravioli cooked in a pork ragu with grana padano.
Moreton bay bug, tomato, parsley, pernod.
All of our pastas are made freshly in house.
Garden Salad —
Beer battered steak fries with aioli on the side
Brussel Sprouts (GF) —
bacon, onion, almonds
Roasted chats potatoes (GF, V) —
Rosemary and garlic
Our dessert menu is changed on a daily basis, please ask your waiter for the current selections.