Dinner Menu

Thinly sliced ciabatta loaf with house-made garlic butter.

Served with a rocket parmesan salad and house-made lime mustard sauce (GF)

Wild mushroom, onion, garlic, pepper, parmesan and lemon thyme arancini balls served with lime aioli dipping sauce and rocket salad.

Pear and rocket salad with marinated roasted capsicum, spring onion, topped with Woodside Cheese goat curd. (GF) (VO)

House-made dips served toasted ciabatta, Bald Hills Olives, Woodside Farm Olive Oil and balsamic reduction.

Roasted cherry tomatoes on toasted ciabatta topped with Woodside Cheese Goat Curd. (GFO)

Fresh cut oven baked wedges seasoned with paprika, garlic and oregano served with sour cream and sweet chilli sauce. (GF)

Steamed fresh mussels in house-made napolitana sauce, touch of chilli and coriander, served with toasted ciabatta. (GF) (DFO)

Chefs pick from the Central Market with pumpkin, fennel, red onion and radish salad tossed with a Mediterranean style goat curd and berry sauce. (GF)

Fresh fish, prawns, scallops, mussels, and baby squid risotto, sautéed in ouzo, in house-made napolitana sauce with a hint of chilli. (GF) (DF)

Grain fed Scotch fillet served with oven baked rainbow carrots, baby potatoes, sweet potato wedges, rocket salad and Chefs secret recipe Jus. (GF) (DFO)

Slow cooked crispy skin pork belly deglazed in Lobo Apple Cider served on sweet potato mash with spiced cabbage and apple puree and rocket salad. (GF) (DFO)

Oven baked breast served on Mediterranean rice with creamy white wine sauce, asparagus spears and rocket salad. (GF)

Grilled chicken breast, cherry tomatoes, radish, fennel, red onion, mix lettuce, parmesan tossed in house-made lime aioli. (GF) (DFO)

Tender oven baked duck legs, rainbow carrots, baby potatoes and cherry tomatoes with a cardamom infused orange reduction, served with a rocket salad. (GF) (DFO)

Seared lamb backstrap stacked with grilled eggplant, red capsicum and basil pesto dressing, served with small Greek salad. (GF)

Seasoned Birdwood Venison patty, house-made relish and aioli, beetroot, Swiss cheese, Balhannah smoked bacon and mix lettuce in a toasted bun, served with a side of steakhouse chips. (GFO) (DFO) 

Slow cooked pork belly deglazed in Lobo Apple Cider, fresh apple, house-made tomato relish and mix lettuce, served with a side of sweet potato wedges. (GFO) (DF) 

Chickpea, lentils, potato, onion, coriander, tofu and Cajun seasoned patty, with house-made tomato relish, beetroot, roma tomato and mix lettuce served in grilled portabella mushrooms, and a side of sweet potato wedges. (GF) (V)

Pumpkin, red onion, zucchini, wild mushrooms, garlic, spinach and tofu risotto in house-made napolitana sauce. (GF) (V)

Baked filo tart of Pumpkin, cherry tomatoes, red onion, zucchini, eggplant, garlic and wild mushrooms, topped with basil pesto, Woodside Cheese goat curd and sticky balsamic dressing, served with a rocket and pear salad.

Grilled eggplant stuffed with zucchini, onion, capsicum and tofu, baked and served with house made Napolitana sauce and a side of fresh green salad. (GF) (V)

Lemon thyme gnocchi with wild mushroom, red onion, cherry tomato, cashews and spinach in house made napolitana sauce. (GF) (V)

Rocket, pear, red onion and parmesan with a house-made citrus dressing. (GF) (DFO)

Mix lettuce, red and green capsicum, cucumber, cherry tomatoes, olives, feta, and oregano lightly dressed with Woodside Farm Olive Oil and balsamic vinegar. (GF) (DFO)     

Selection of 4 cheeses from Section 28 Artisan Cheese and Woodside Cheese Wrights served with Baylies Crackers.

Crispy, thick-cut potato chips, served with tomato sauce and house-made aioli. (DF) (not GF)

Tender grilled chicken strips, served with carrot and cucumber sticks, tomato sauce and a side of steakhouse chips. (DF)

Fresh gnocchi, Balhannah bacon in house-made napolitana sauce topped with parmesan. (GF) (DFO) (VO)

Grilled, market fresh fish, with carrot and cucumber sticks, tomato sauce and a side of steakhouse chips.

Two scoops of vanilla ice-cream with your choice of topping and biscotti sablé.

Vanilla bean panna cotta served with mix berry coulis, house-made ice-cream and biscotti sablé.

Light and fluffy pancakes served with mixed berries, thick cream and spicy sugar syrup.

Baked filo cigars filled with almonds and walnuts, drizzled with spicy sugar syrup and served with house-made ice-cream.

Seasonal fresh fruit served with house-made ice-cream.