DINNER MENU

Wednesday to Sunday 5pm til late

While you decide | gfo

Warm Turkish Bread
Warm olives, balsamic & EVOO, dukkah|12

Sandy Coast, Bunbury Whitebait
Lightly battered, lemon salt, tartare 11

Garlic & Rosemary Flatbread
Mozzarella cheese, garlic, rosemary 12 v VO

Swell Bruschetta
Confit vine ripened tomato, goats curd, basil oil, charred ciabatta 15
Add prosciutto | 5 gf

Smalls & Shares

Char Grilled Octopus

Romesco sauce, crispy potato, saffron mayo fennel & dill salad | 21 gfo

Shark Bay 1⁄2 Shell Scallops (3)
Seaweed & lime butter, pangrattato, chili strands, charred lime |
21 gfo

Swell Grazing Board
Casalingo salami, coppa, carrot hummus, beetroot tzatziki, feta whip, bread, pickles haloumi & romesco, falafel, dukkah 26 gfo

Sides | 8.5 v gfo VO

Roasted Cauliflower
Pepitas, almonds, cranberries, manchego

Crunchy Slaw
Dill & buttermilk dressing

Kipfler & Thyme Potatoes
Roasted kipfler, thyme, EVO

Rustic Chips
Rosemary salt, bloody mary ketchup, aioli

Something Traditional | 24.5 gfo

Mushroom Risotto
Wild Mushrooms, thyme, crisp enoki mushrooms, truffle oil, parmesan
Add free range chicken 7

Beer Battered Fish & Chips
Blue spot emperor, chips, tartare sauce, bloody mary ketchup

Chefs Burger
Ask your wait staff today’s special

Pumpkin & Pesto Pizza
Pesto base, mozzarella, pine nuts, spinach & feta salad | nuts v

Soft Chorizo & Goats Curd Pizza
Tomato base, rosemary, honey

Something Different

BBQ Beef Ribs
BBQ beef ribs, smoked corn, crunchy slaw with dill and buttermilk dressing |35 gf

Crispy Skin Chicken
Sweet and spicy coconut adobo saucerice cakes, lychee, herb & chili salad 33 gfo

8 Hour Braised Lamb Shoulder
Hash brown, heirloom carrots, roast shallots carrot puree, jus 36 gf

Chargrilled Scotch Fillet
250g Bass Strait MSA Scotch fillet shallot tarte tatin, cauliflower puree, confit vine ripened tomato, jus 42 gf

Ancient Grains Salad | 29 VO gfo
Roast cauliflower, almonds, craisins, ricotta, maple & turmeric dressing

With your choice of Salmon or Chicken

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

 

 

 

 

After Dinner Drinks

Dessert & Fortified Wines

De Bortoli NV 8yo Show Liqueur Muscat |Riverina, NSW | 500ml                       42
De Bortoli Noble One Botrytis Semillon 2015 | Bilbul, NSW | 375ml                   58
Sandalford Botrytis Semillon 2014 |Margaret River, WA | 375ml                          49
Sandalford Founders Reserve Liqueur Tawny |Margaret River, WA | 60ml       7
Galway Pipe Grand Tawny | Australia | 60ml                                                            10
St Remy VSOP, Brandy | 30ml                                                                                      9
Remy Martin VSOP Cognac | 30ml                                                                             13

Liqueur Coffee                                                                                                                13.5

Calypso with Tia Maria | Roman with Sambuca | Republican with Bailey’s Irish Cream

French with Cointreau| Mexican with Kahlua| Irish with Jameson Irish Whiskey

Liqueur Affogato                                                                                                             15 

served with espresso coffee & vanilla ice cream
with your choice of Tia Maria | Bailey’s | Cointreau | Amaretto | Frangelico

Affogato, served with espresso coffee & vanilla ice cream

gf – Gluten Free  gfo – Gluten free option v – Vegetarian VO – Vegan option nuts – Nuts as main ingredient

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. Swell Mullaloo Beach proudly support the local food industry in Western Australia.
Public Holiday Surcharge 15%