GRIND PLATTER FOR TWO w/ chorizo, fetta, smoked salmon,
thyme pumpkin, olives, brie & a mixture of roasted mediterranean
vegetables served w/ toasted turkish
21.9
S A L A D S
GRIND CAESAR – cos lettuce, crispy bacon, egg, herbed croutons & parmesan w/ house made caesar dressing
- Add cayenne crusted chicken
CAJUN CHICKEN AND TIGER PRAWN linguine served in a rich tomato sauce topped with shaved parmesan
18.9
MEDITERRANEAN VEGETABLE linguine with kalamata olives, fetta, and spinach in a rich tomato sauce V
15.9
BEER BATTERED FLATHEAD FILLETS w/ beer battered fries, a side garden salad and aioli
15.9
M A I N S
PESTO CRUSTED ATLANTIC SALMON FILLET served on roasted kipfler potatoes, wilted greens with a balsamic glaze GF
23.9
PAN SEARED CHICKEN SUPREME on a bed of pumpkin and onion jam puree with wilted greens and a sweet shiraz jus GF
22.9
RED WINE BRAISED LAMB SHANKS on a leek, cabbage and potato mash with wilted winter vegetables and topped with a black beer jus GF
21.9
TIGER PRAWNS braised in a red curry sauce with asian vegetables and sticky ginger rice GF
19.9
VEGETARIAN FELAFEL KOFTA CURRY on a ginger and kaffir lime leaf sticky rice topped w/ lemon yoghurt GF/V
18.5
PAN SEARED SCOTCH FILLET served on roast field mushrooms with rosemary kipflers, wilted spinach and a red wine jus, topped with tiger prawns and a set cajun butter
23.9
SRI LANKAN STYLE CHICKEN CURRY with vegetables and fragrant rice, poppadums and natural yoghurt
20.9
MIDDLE EASTERN SPICED VEAL SCHNITZEL served with braised cabbage, potato and garlic puree, jus and topped with sour cream and shallots
19.9
ROASTED FIELD MUSHROOM with pesto, spinach and thyme stuffing, roast capsicum & melted cheese served on a base of tomato coulis V
