DINNER MENU
SPRING 2019
Wednesday to Sunday 5pm til late
While you decide
Bread board turkish bread, warm olives, balsamic & EVOO, dukkah | 12 gfo v
Sandy coast, Bunbury whitebait lightly battered, lemon salt, tartare | 11 gfo
Garlic & rosemary flatbread mozzarella cheese | 12 v VO gfo
Roast capsicum bruschetta gazpacho dressing, basil oil, ciabatta | 15 gfo v
Entree | 21 gfo
Scorched ocean trout 40°c ocean trout, pickled fennel, kalamata olives, medley tomato, sauce vierge
Local 1⁄2 shell scallops (3) cauliflower puree, shallots, black pudding
Middle eastern tabouleh salad roasted chickpea & cucumber tabouleh, crispy lentils, tzatziki with
Lamb kofta (3) or
Falafel (5) v
To Follow
Slow roasted 1⁄2 Lillydale chicken adobo sauce, herb salad, rice cakes| 33 gfo
Ribs ‘n rump BBQ beef ribs, 200gm rump steak, sweet potato chips, ‘street’ corn | 39 gfo
8 hour braised lamb shoulder red currant jus, buttered parsnips, roast shallots, kipfler potatoes | 36 gf
Local market fish ask your wait staff for today’s special | MP
Carrot & dill risotto heirloom carrot, goats curd & dill salad | 24.5 v Add free range chicken 7
Many grains salad roast pumpkin, crasins, almonds, ricotta, maple & turmeric dressing with Lillydale chicken or Huon Salmon | 28 gfo VO
Pumpkin & pesto pizza spinach, pine nuts, feta |23 nuts v | gfo +3
Soft chorizo & goats curd pizza rosemary, honey | 23 | gfo +3
Sides | $8.50 gfo VO
Broccolini & garlic butter
Street corn, parmesan & chilli
Kipfler & thyme potatoes
Chips bloody mary ketchup & aioli
Desserts
Oops I dropped the pavlova lemon sorbet, popping candy, chantilly cream, fresh seasonal fruit | 13.5 gf v
Pineapple tart tatin coconut ice cream, nut crumble & chilli salt | 13.5 v
Bitter chocolate orange mousse scorched marshmallow fluff, blood orange sorbet & cinnamon churros | 13.5 VO gfo
Cheese Board trio of cheeses, honey, dried fruit, cornichon, crackers, pickles | 22 gfo nuts
Check out our display cabinet for a great range of homemade cakes and slices
Please notify your waiter with any dietary requirements or allergens you have. Although great care is taken we cannot guarantee
any dish to be free of allergens due to air contamination.
Head Chef Adam Cooper and Swell Mullaloo Beach proudly support the local food industry in Western Australia.
Public Holiday Surcharge 15%