RESTAURANT

Appetisers

Two Bobs Sourdough     14   DF
Spiced beetroot hummus, Hunter Valley olive oil, aged balsamic reduction

Citrus and Chilli Infused Olives     8   DF   GF
Local mixed olives marinated in citrus, chilli and spices

Holbert's Fresh Local Oysters, plates of 6/12
Naked with red wine vinaigrette, fresh lemon     25/40   DF   GF
Chilli, lime & gin dressing     26/41   DF   GF
Wakame seaweed, salmon caviar & kombu dressing      27/42   DF
Boathouse Kilpatrick      27/42   GF   DF
Mixed Dozen,  3 of each     42

2 courses $60

3 courses $70

Entree

Local King Prawns & Smoked Salmon  orange, pickled fennel, beetroot puree, crispy capers, dill aioli     DF   GF
Kono Sauvignon Blanc, Marlborough NZ    10/47

Spring Bay Black Mussels  Thai green curry & coconut broth, fresh chilli, coriander, lime, toasted sourdough     DF  GFA
Paxton Pinot Gris 100% Organic, McClaren Vale     10/47
(Available as a main)

Boathouse Salt & Native Pepper Fried Squid  sriracha & lime aioli, fresh lemon     DF   GF
Little Beach Boathouse Semillon-Sauvignon Blanc, Orange     9/42
(Available as a main with house salad and crispy fries)

Fried Halloumi  shaved beetroots, pomegranate, butternut pumpkin, pickled onion & baby spinach salad, mustard curry dressing      GF   V
Keith Tulloch Rosé, Hunter Valley      9/42
(Available as a main)

Ravioli by Pasta Di Porto  served with balsamic caramelised red onions, cherry tomatoes, baby spinach, garlic brown butter, fresh herbs, parmesan
Scarborough Chardonnay, Hunter Valley    10/47
(Available as a main)

Mains

Seafood & Squid Ink Spaghetti  prawns, squid & black mussels with cherry tomatoes, rocket, fresh herbs, lemon saffron butter sauce, parmesan     DFA
Paxton Pinot Gris 100% Organic, McClaren Vale     10/47

Market Fish Fillet  with a Blue Swimmer Crab & potato Squid ink raviolo, broccolini, green olives, smoked romanesco sauce, hazelnuts
Little Beach Boathouse Semillon-Sauvignon Blanc, Orange     9/42

Emerald Valley Lamb Rump  rosemary polenta cake, green beans, mushrooms, pea puree, Binnorie feta, port & mustard jus     DFA
Thomas Synergy Shiraz, Hunter Valley     11/52

Twice Cooked Pork Belly  chorizo, baby corn, roast chats, fennel & onion cream, bacon jam     GF   DFA
Filo Pinot Grigio, Italy     9/42

Miso & Ginger Glazed Atlantic Salmon  soba noodle, winter slaw & mint salad, roast eggplant, baby bok choy, honey soy chilli dressing     DF   GFA
Kono Sauvignon Blanc, Marlborough NZ     10/47

Mustard & Thyme Chicken Supreme  maple roasted pumpkin, quinoa tabbouleh, cashew pesto, Binnorie feta, citrus dressing, toasted seeds     GF   DFA
Carillon Cabernet Merlot, Orange NSW     10/47

Sides - All $10

Crispy Fries  garlic & herb aioli     GF   DF

Broccolini  roast garlic, citrus dressing, fresh herbs, parmesan     GF  DFA

House Salad  mixed leaves, roast pumpkin, cherry tomato, pickled red onion, Binnorie feta, toasted seeds, citrus dressing      GF  DFA

Fried Chat Potatoes  paprika salt, fresh herbs     GF   DF

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

Dark Chocolate Tart  Frangelico cream, white chocolate sauce, toasted hazelnuts     GF
Sticky Date & Cinnamon Pudding  ginger butterscotch sauce, rock salt caramel ice cream, walnut crumble
Matcha Yoghurt Panna Cotta  raspberry & mint compote, white chocolate berry ice cream, pistachio, rose petals     GF
Share Plate for Two  A sample of all the above desserts
Affogato     GF   DFA   V

DESSERT WINE
The Sticky Hive Late Harvest, Wrattonbully SA     G - 9 | B - 42
McLeish Botrytis Semillon, Hunter Valley     B - 60

DESSERT COCKTAILS     $18
Captain Alexander - "The Original Explorer"   Hennesey VS, amaretto, fresh cream & nutmeg
Salted Caramel Koala - $1 donation to Koala Sanctuary    Vanilla vodka, Baileys, caramel sauce, chocolate flakes
Rocky Road Martini   Frangelico, white cream de cacao, cherry brandy, fresh cream, strawberries and marshmallows

LIQUEUR COFFEE     $12
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
Served neat or on ice all $8.50
Limoncello, Baileys, Tia Maria, Kahlua, Malibu, Frangelico, Cointreau, Vanilla Galliano, Drambuie, Southern Comfort, Mandarine Napoleon

PORT & COGNAC
Grant Burge 10y/o Tawny      $8.50
Penfolds Grandfather Rare Tawny  $10.50
Hennesey VS     $9.50
Courvoisier VSOP     $12

WHISKY
Served neat, on ice or with side of water
Jameson Irish     $8.50
Dewars Scotch     $8.50
Iwai Traditional Japanese     $10
Glenfiddich Reserve 12y/o     $11
Glenfiddich Reserve 15y/o     $14
Glenfiddich Reserve 18y/o     $17

COFFEE BY GIANCARLO   S/L  |  4/5
Flat white
Cappuccino
Latte
Picolo
Macchiato
Mocha
Hot Choco

ESPRESSO   |   3.50
Extra Shot   |  1.0

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

BONDI CHAI LATTE   |   4.50
SCURVY CHAI LATTE   |   5.50

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

Available as Entree or Main

Fried Halloumi  shaved beetroots, pomegranate, butternut pumpkin, baby spinach salad, mustard curry dressing      V   GF
Keith Tulloch Rosé, Hunter Valley      9/42

Ravioli by Pasta Di Porto  served with balsamic caramelised red onions, cherry tomatoes, baby spinach, garlic brown butter, fresh herbs, parmesan     V
Scarborough Chardonnay, Hunter Valley    10/47

Miso & Ginger Glazed Tofu  roast eggplant, soba noddle mint & winter slaw salad, baby bok choy, soy chilli dressing     V   VE
Little Beach Boathouse Pinot Noir, Hunter Valley     9/42

Maple Roasted Pumpkin  baby corn, cherry tomatoes, broccolini, green olives, smoked Romanesco sauce, micro herbs, hazelnuts     V   VE   GF
De Iuliis Sangiovese, Hunter Valley    11/52

Sides all $10

Crispy Fries  garlic & herb aioli     GF   V   VE

Broccolini  roast garlic, citrus dressing, fresh herbs, parmesan     GF   DFA   V

House Salad  mixed leaves, roast pumpkin, cherry tomato, pickled red onion, Binnorie feta, toasted seeds, citrus dressing     GF   DFA   V

Fried Chat Potatoes  paprika salt, fresh herbs     GF   V   VE

Desserts

Mango Sorbet  raspberry & mint compote, strawberries, pistachio, rose petals      V   VE   GF   DF

Dark Chocolate Tart  Frangelico cream (contains gelatine), white chocolate sauce, toasted hazelnuts     GF

Sticky Date and Cinnamon Pudding  ginger butterscotch sauce, rock salt caramel ice cream, walnut crumble     V

Affogato     GF   DFA   V 

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 roast potato and broccolini     GF  DF

Chicken nuggets  with chips and salad or roast potato and broccolini

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

Chicken nuggets  with chips and salad or roast potato and broccolini

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

Grilled Salmon  with chips and salad or roast potato and broccolini    GF  DF