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 cakes33 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

 

 

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.
Head Chef Adam Cooper and Swell Mullaloo Beach proudly support the local food industry in Western Australia.
Public Holiday Surcharge 15%