This document appears to be a menu from a restaurant showcasing selections from land, sea, and garden. It includes appetizers like a selection plate, breads, and seafood. Main dishes include pastas, risottos, steak, seafood dishes and salads featuring ingredients like kangaroo, salmon, chicken and barramundi. Side dishes include vegetables, salads and fries. The menu also offers a selection of cheeses from regions in England, Australia and Italy along with accompaniments. A surcharge applies on public holidays.

1. TO START
Royal taste plate; a selection from land, sea & garden 36
Turkish bread with evoo & balsamic 9 | add feta 15
Garlic pizza bread 8 | add cheese 11
Seared tenderloin of kangaroo wrapped in honey cured
pancetta on green apple & celeriac remoulade with
micro herbs 21
Little pot of mussels with crispy bread, please refer to
our daily specials menu 16
Freshly shucked South Australian oysters
natural 4 each
shallot & blood plum, vinegar pearls 4.5 each
kilpatrick 4.5 each
Crispy soft shell crab served with a crunchy noodle salad,
asian dressing & fresh lime 24 G.F.O.
Chicken liver pâté served with baguette 15
Five spiced crispy squid, citrus sweet chilli G.F.O.
entree 14
main 26
G.F. = GLUTEN FREE
G.F.O. = GLUTEN FREE OPTION
A 15% surcharge will apply on public holidays
MAINS
Garganelli pasta of kale, onion, chilli, anchovy, lemon,
fresh parmesan 18 | add prawns 29 G.F.O.
Linguini pasta of chermoula marinated chicken, oyster
mushrooms, onion, spinach, garlic in a cream sauce 25
G.F.O.
Tomato risotto of sweet potato, broccoli, roasted
capsicum, leek, toasted almonds & shaved pecorino 19
add chicken 25 | add prawns (6) 33 G.F.
Grilled sirloin steak on smashed gourmet potatoes,
kalamata olives, black cabbage with a sundried tomato,
shallot & smoked paprika butter, jus 44 G.F.
Spaghetti marinara pan of slipper bug, prawns, squid,
barramundi, atlantic cod, mussels, spinach, fresh chilli,
roma tomatoes, basil pesto & evoo 39 G.F.O.
Dukkah crusted veal cutlet on a garlic roasted kipfler
potato, red onion & roast pear salad, jus 38 G.F.
Slow cooked beef cheek with tomato, red wine &
vegetables served with crispy polenta 26
Baked Tasmanian huon salmon, quinoa, roasted sweet
potato, baby beet & feta salad, beetroot vinegar
dressing 33 G.F.
Chargrilled free range chicken breast marinated in
lemon & thyme served on autumn vegetables & baby
potatoes 34 G.F.
Thai prawn salad of tatsoi, roquette, cucumber, cherry
tomatoes, mint, coriander, spring onion, crispy shallots,
asian dressing 27 G.F.
Grilled salt water barramundi, macadamia nut crust on
a pumpkin & pea risotto 34 G.F.O.
Kangaroo bolognese with gluten free spaghetti, parsnip
crisps, parmesan 23 G.F.
Colonial beer battered atlantic cod with fries & house
tartare 19 G.F.O.
SIDES
Broccolini, flaked salt & evoo 10
Roasted vegetables, garlic yoghurt 10
Roquette, pear & goats cheese salad 10
Fries 6
Steamed vegetables 10
Garden salad 8
Greek salad 9
Cheese Selection
Colston Basset Stilton
This very traditional blue is made in the midlands area of
England. It uses cow’s milk that is hand ladled. It is pierced
later than other stilton’s to produce an intensely rich,
complex flavour with a gentle creaminess
Maffra Aged Ashed Cheddar
A cow’s milk cheese which exhibits a classic cheddar flavor.
It has sweet and rich up front notes with complex after
tones. The cheese is left to mature for 15 months to 2 years to
produce its optimal quality
President Triple Cream Brie
Made in Gippsland, Victoria from cow’s milk using 75%
butterfat. It is a white mould cheese that has a smooth and
rich texture. It exhibits a rich lactic flavor with an aroma of
mushroom on the rind
Castel Taleggio
A traditional cheese made in the Lombardy region of
Northern Italy. It is a soft textured cheese with a light
golden colour rind. It has, when ripe an emphatic flavor
which is both hearty and pungent
1 cheese – 13
2 cheese – 19
3 cheese – 25
4 cheese – 31
All selections are accompanied by quince paste,
muscatels, crisp breads, sweet crackers, Barossa
bark & mixed dried fruit