TERRACE FOOD

Marinated Sicilian olives, Za’atar pita bread /12 v

Fries, Spanish seasoning,  saffron rouille /9 v

Falafel- zucchini, chickpea, garlic yoghurt /17 v

Truffle goat cheese croquettes, romesco sauce /17 v

Tuna tataki, wasabi mayo /16 gf

Tzatziki, hummus, whipped feta dips, Za’atar pitta bread, olives /19 v

Fried zucchini blossoms, Smoked chilli, cream cheese, roast red pepper /6ea v gf

Three beef sliders, aged cheddar roast tomato relish /23

Heirloom tomato bruscetta, capsicum, Spanish onion, basil /16 v

Sydney Rock oysters, red wine mignonette /5ea /28 six /47 twelve gf

Croquette de jamon, sauce gribiche, roasted apple purée /18

Hand-cut steak tartar, capers, onion, quail egg, sourdough /19

Grilled Octopus, chilli, tomato, Spanish onion /19 gf

Roast beet salad, Avocado, orange, goats cheese, chive oil /18 v gf

Caprese “Moderne”, buffalo mozzarella, hot house vine heirloom tomatoes, basil dressing /24 v

Citrus prawn salad, Orange, charred peach, baby carrot, fennel, eschalot, mint, yoghurt /21 gf

Pan seared King prawns, smoked chilli, sautéed spinach, roast yellow capsicum, lime /28 gf

Seared scallops, spring pea puree, maple bacon, burnt butter /24 gf

Calamari, Harissa spiced, flash fried, lime, coriander, saffron aioli /21 gf

 

 

 

SHARING PLATTERS
All served with olives, za’atar pitta bread

Seafood Mezz Platter/49
Pan seared King prawns, grilled octopus, spiced calamari, grilled lemon, extra virgin olive oil

Antipasto Platter/43
Cured meats, Maffra cheddar, Mon pere brie, Berry’s creek blue, grape chutney, salted beet salad, brioche.

Vegetable antipasto Platter /49
Fried zucchini blossoms, truffle goat cheese croquettes, falafel, tomato and capsicum bruschetta

 

| v/vegetarian |    | gf/gluten free |

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