lunch menu

Prawn Bisque with dill crème fraiche and garlic toast  16

Salad of roast beetroot, fetta cheese, baby spinach, pumpkin and green beans with macadamia dukkah and lemon myrtle oil GF V 17

King prawn and avocado with crisp corn fritters, salad greens and chilli jam 22

Salt and pepper squid tossed through a salad of roast pumpkin, spanish onion pine nuts, rocket and parmesan with aioli  17 GF

Warm salad of pan fried chicken and bacon with avocado dressed with mustard seed aioli tossed with coz lettuce, parmesan and crostini  GF – ( no crostini ) 19

Oven baked herbed ricotta, with roasted pear and autumn vegetables, sanctuary tomato relish &  crostini 17 

Smoked salmon on a crisp potato rosti with salad greens, cucumber ribbons baby capers and dill creme fraiche  23 GF

Jimmys sate chicken wrap with Asian slaw and chilli jam 16

Sirloin steak sandwich with cheddar cheese, beetroot relish, onion marmalade, garlic aioli on panini with chunky fries   19

Toasted ham, cheese and tomato sandwich on multigrain bread  8

Mezze plate of lamb souvlaki with flat bread, hummus, olives and fetta with a cous cous and tomato salad 18

Barramundi fillets in a spring water tempura batter with chunky fries and lemon aioli  23

Slow cooked pork belly asian style on a ginger broth with egg noodles and seared  scallops  23 

Bowl Of Fries 6, Side of Fries 3, Aioli 2, Garlic or Herb Sourdough 6

 GF = Gluten Free V = Vegetarian