DINNER MENU
AUTUMN 2019
Wednesday to Sunday 5pm til late
Nibbles
Bread & dips locally made bread, dips, olives | 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
Add white anchovies 4 | Add cured meat 4
Entree
Handmade prawn & scallop tortellini saffron cream, chilli | 21
Thai cured Tasmanian salmon chilli mayonnaise, green mango & papaya salad, crispy rice | 21 gf
Lamb kofta (3) or Falafel (5) v roasted chickpea & cucumber tabouleh, crispy lentils, tzatziki | 21 VO gf
To Follow
Free range satay chicken lychee, herb salad, rice cakes| 33 gfo nuts
Ribs ‘n rump BBQ beef ribs, 200gm rump steak, potato hash brown, pickled pumpkin| 39 gfo
8 hour braised lamb shoulder carrot & maple puree, roasted beets, goats cheese labneh, gribiche sauce | 36 gf
Local market fish ask your wait staff for today’s special | MP
Pea & mint risotto zucchini, lemon ricotta & parmesan | 24.5 v Add Free range chicken | 7
Pickled mushroom & seaweed salad sesame lime dressing,avocado, sweet potato with Lillydale chicken or Huon Salmon| 28 gfo VO
Pumpkin & pesto pizza pine nuts, feta | 23 nuts v | gfo +3
Soft chorizo & goats curd pizza rosemary, honey | 23 | gfo +3
Sides | $8.50 gfo VO
Broccolini oyster sauce & cashews
Garlic mushrooms herb butter
Crunchy vege salad burnt orange dressing
Chips tomato sauce & 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
Check out our display cabinet for a great range of homemade cakes and slices
To Finish
Cheese Board trio of cheeses, honey, dried fruit, cornichon, crackers, pickles | 22 gfo nuts
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%