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) roasted chickpea & cucumber tabouleh, crispy lentils, tzatziki | 21 VO gf

To Follow 

Free range satay chicken lychee, herb salad, rice cakes33 gfo nuts

Ribs ‘n rump BBQ beef ribs, 200gm rump steak, potato hash brown, pickled pumpkin39 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 Salmon28 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

 

 

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%