RESTAURANT

Appetisers

Two Bobs Sourdough     DF   GFA   V   VE   15
Ausukka, Hunter Valley olive oil & aged balsamic reduction

Citrus and Chilli Infused Olives     DF   GF   V   VE   9
Local mixed olives marinated in citrus, chilli & spices

Holbert's Fresh Local Oysters, plates of 6/12     DF   GF
(Country of Origin Australia)
Naked with Pepperberry Vinaigrette & Fresh Lemon     30/50
Kombu Dashi with Lumpfish Roe     30/50
Tempura with Nori, Wakame & Wasabi Emulsion     32/54
Boathouse Kilpatrick     32/54
Mixed Dozen,  3 of each     58

Entree

Seared Hokkaido Scallops  with chorizo, karkalla, sea grape & sherry vinegar caramel   GF  DF  28
(Country of Origin, Japan)
Nick Spencer Pinot Gris, Hilltops NSW

Butter Poached King Prawns  with saffron risotto, chervil oil & mascarpone    GF   30
(Country of Origin, Australia)
Scarborough Chardonnay, Hunter Valley

Sumac Lamb Ribs  with walnut, pomegranate & coconut labneh    GF   DF   28
Little Beach Boathouse Pinot Noir, Hunter Valley

Salmon Tartare  with caper, lemongrass mayonnaise, fennel, radish & brick pastry    GFA   DF   25
(Country of Origin, Australia)
Peter Lehmann HV Riesling, Eden Vale SA

Eggplant & Pecorino Ravioli Ratatouille  with eggplant, tomato, zucchini, sugo & pecorino   V   25
(Available as a main)
Filo Pinot Grigio, Italy

Boathouse Salt & Native Pepper Fried Squid  with black garlic aioli   GF   DF   25
(Country of Origin, Australia)
Little Beach Boathouse Semillon Sauvignon Blanc, Hunter Valley

Burrata  with pickled onion, grilled eggplant, ausukka, salsa verde & activated charcoal crackers  GFA   30
Keith Tulloch Rose, Hunter Valley

Mains

Seafood & Squid Ink Spaghetti  with prawns, squid & mussels with cherry tomatoes, rocket, fresh herbs, lemon saffron butter sauce & shaved parmesan   DFA   45
(Country of Origin Australia)
Nick Spencer Pinot Gris, Hilltops NSW

Confit Duck Maryland  with pomme anna, cavolo nero, sautéed mushroom, orange gel & game jus    GF   DFA   45
Scarborough Chardonnay, Hunter Valley

Sous Vide Lamb Rump  served medium rare with native tomato and pepperberry, radicchio, seasonal vegetables, salsa verde & game jus    GFA   45
Thomas Synergy Shiraz, Hunter Valley

Jerk Spiced Barramundi  with pearl cous cous, dried fruits, cavolo nero & tomato piccalilli   GF   DFA   45
(Country of Origin, Australia)
Keith Tulloch Semillon, Hunter Valley

Twice Cooked Pork Belly  with farro, wattleseed, basil, Davidson plum, nectarine, coconut labneh & lemon myrtle jus   DFA   45
Filo Pinot Grigio, Italy

Market Fish  with Pasta Di Porto smoked trout & lemon zest raviolo, onion cells, green beans, almond with lemon myrtle, saffron beurre blanc & squid ink gel    DFA   GFA   45
(Country of Origin, Australia)
Peter Lehmann HV Riesling, Eden Vale SA

Sides

Pearl Cous Cous,  rocket, dried fruits, cavolo nero almond &tomato piccali   V   VEA   13

Crispy Fries  with native spiced salt & black garlic aioli   VE   GF   13

Steamed Vegetables  with lemon myrtle extra virgin olive oil   VE   GF   12

Desserts

Sticky Date & Banana Pudding  with baileys butterscotch, candied walnuts & banana gelato    18

Lavender Creme Caramel  with toffee gel, lemon balm & ginger snap    GF  DF  VE  18

Orange Cheesecake  with vanilla & wattleseed mousse & blood orange sorbet   GF   18

Share Plate for Two  a sample of all the above desserts   36

Affogato  two scoops of ice cream with fresh espresso served with your choice of liqueur   GF   DFA   V   16

Liqueur Coffee  tall fresh espresso with your choice of liqueur & fresh cream   GF   DFA   V   13

Dessert Wine

Frogmore Creek Iced Riesling  Coal River TAS   11 | 52

Henschke 'Noble' Semillon  Barrosa River SA   68

GF = Gluten Free   GFA = Gluten Free Alternative   DF= Dairy Free   DFA= Dairy Free Alternative   V = Vegetarian   VE = Vegan   VEA = Vegan Alternative

APPETISERS

Two Bobs Sourdough  with ausukka, Hunter Valley olive oil & aged balsamic reduction   GFA   DF   VE   15

Warm Marinated Olives  with local mixed olives marinated in citrus, chilli & spices   DF   GF   V   VE   9

ENTREE

Caramelised Cauliflower  with coconut labneh & ausukka    GF   VE   22
Tar and Roses Tempranillo, Heathcote Vic

Eggplant & Pecorino Ravioli Ratatouille  with eggplant, tomato, zucchini & sugo pecorino   V   25
Filo Pinot Grigio, Italy

Saffron Risotto  with chervil oil & truffle marscapone  GF  DFA   VEA   25
(Available as a main)
Scarborough Chardonnay, Hunter Valley

MAIN

Jerk Spice Halloumi  with farro, wattleseed, basil, plum, coconut labneh & lemon myrtle olive oil   GFA   VEA   35
Little Beach Boathouse Pinot Noir, Hunter Valley

Rajmah Masala  mild tomato based curry with kidney beans topped with coconut yoghurt, fresh chervil & naan   VE   35
Nick Spencer Pinot Gris, Hilltop NSW

Pomme Anna  with cavolo nero, sautéed mushroom & orange gel    VE   32
Tar and Roses Tempranillo, Heathcote VIC

Desserts

Lavender Creme Caramel  with toffee gel, lemon balm & ginger snap    GFA   VEA   18

Fresh Seasonal  fruit & sorbet   GF   VE   16

GF = Gluten Free   GFA = Gluten Free Alternative   DF= Dairy Free   DFA= Dairy Free Alternative   V = Vegetarian   VE = Vegan   VEA = Vegan Alternative

Please let the staff know if you have any allergies

Sticky Date & Banana Pudding  with baileys butterscotch, candied walnuts & banana gelato   18

Lavender Creme Caramel  with toffee gel, lemon balm & ginger snap  GF  DF  VE  18

Orange Cheesecake  with vanilla & wattleseed mousse & blood orange sorbet   GF   18

Share Plate for Two  a sample of all the above desserts   36

Affogato  two scoops of ice cream with fresh espresso served with your choice of liqueur   GF   DFA   V   16

Liqueur Coffee  tall fresh espresso with your choice of liqueur & fresh cream   GF   DFA   V   13

DESSERT WINE
Frogmore Creek Iced Riesling Coal River, Tas   11 | 52
Henschke 'Noble' Semillon Barossa Valley, SA   68

DESSERT COCKTAILS     $19
Strawberrry Fields  Strawberry cream liqueur, white creme de cacao, white chocolate flakes
Salted Caramel Koala - $1 donation to Koala Sanctuary   Vanilla vodka, Baileys, caramel sauce, chocolate flakes
Espresso Martini   Vodka, Tia Maria, creme de cacao, fresh espresso

LIQUEUR COFFEE     $13
fresh espresso served with raw sugar, liqueur & topped with cream
Irish - Jameson Irish Whisky
Mexicano - Kahlua
Jamaican - Tia Maria
Italiano - Amaretto
The Roman - Sambuca
The Greek - Ouzo
La Frenchy - Brandy

AFTER DINNER MINTS     $9
Served neat or on ice
Limoncello, Baileys, Tia Maria, Kahlua, Malibu, Frangelico, Cointreau, Vanilla Galliano, Drambuie, Southern Comfort, Mandarine Napoleon

PORT & COGNAC
Grant Burge 10y/o Tawny      $10
Penfolds Grandfather Rare Tawny  $14
Hennesey VS     $10
Courvoisier VSOP     $12

WHISKY
Served neat, on ice or with side of water
Jameson Irish     $9
Dewars Scotch     $9
Iwai Traditional Japanese     $11
Glenfiddich Reserve 12y/o     $12
Glenfiddich Reserve 15y/o     $15
Glenfiddich Reserve 18y/o     $18

COFFEE BY GIANCARLO   S/L  |  5/6
Espresso
Flat white
Cappuccino
Latte
Picolo
Macchiato
Mocha
Hot Chocolate

Extra Shot   |  1.0

Add   |   .50c
Bon Soy
Oatmilk
Almond Milk
Decaf
Vanilla
Hazelnut
Caramel Syrup

BONDI CHAI LATTE   S/L  |  5/6
SCURVY CHAI LATTE   S/L  |  6/7

GF = Gluten Free GFA = Gluten Free Alternative DF= Dairy Free DFA= Dairy Free Alternative V = Vegetarian VE = Vegan

Suggested for ages up to 11 -  $20 All include ice-cream for dessert

Fried squid  with chips and salad or chips and broccolini     GF  DF

Chicken nuggets  with chips and salad or chips and broccolini

Grilled Chicken Breast  with chips and salad or chips and broccolini    GF  DF

Beef Bolognaise  with penne pasta and parmesan cheese

For Bigger Kids - Suggested for ages up to 15
$26 All include ice-cream for dessert

Fried squid  with chips and salad or chips and broccolini     GF  DF

Chicken nuggets  with chips and salad or chips and broccolini

Grilled Chicken Breast  with chips and salad or chips and broccolini    GF  DF

Grilled Market Fish  with chips and salad or chips and broccolini    GF  DF