menu
SMALLER
gin and tonic cured salmon
lemon mascarpone, mixed cress
and rye soldiers 18
seared yuzu beef tenderloin
ginger, radish, ponzu dressing 18
grilled prawns
cracked wheat, chorizo sausage, roast butternut, heirloom tomato,
garlic mayonnaise 18
ricotta filled zucchini flowers
crisp fried, with a zucchini
and pinenuts salad 18
charcuterie board
selection cured meats,
cornichons and pickles 24
LARGER
pan seared humpty doo barramundi
savoy cabbage, pancetta,
golden raisins and verjuice 36
garlic and basil roasted chicken
risotto milanese,
salt n pepper mascarpone 34
loin of new season lamb
black quinoa, ancient seeds,
coriander labne 38
warm duck salad
shaved cauliflower, cherry compote, small leaves, walnuts and jamon 36
tomato and persian feta tart
rocket, shallots, basil salad 28
GRILL
all steaks are served with paris mash, mustard cream
300g pinnacle scotch fillet
marble score 2-4, free range, gmo free, fully grass fed from southern farms
from victoria and tasmania 44
200g king island eye fillet
100% grass fed from the lush pastures
of king island, tasmania 40
400g great southern rib eye
sourced from the great dividing range,
free range, gmo free, msa graded 46
SIDES all 7
steamed greens with lemon oil
triple cooked potatoes
with confit garlic and rosemary
shoestring fries with sriracha aioli
garden salad tomato
cucumber and spanish onion
TO FINISH all 15
summer berry gratin
champagne sabayon, red fruit sorbet
chocolate brownie
coconut cream, warm chocolate fudge
lemon meringue “eton mess”
variations of raspberry and lemon pearls
tart of the day
assorted sorbet almond biscotti
cheese
with quince paste, italian flat bread
1 = $12 2 = $18 3 = $24
BAR menu
marinated olives 8
shoestring fries sriracha aioli 7
crisp fried chicken ribs chilli
coriander, shallots 12
toasted club sandwich
chicken, bacon, egg,
lettuce, tomato, fries 16
double cheese burger
bacon, pickles, tomato relish 24
fish and chips served
with mixed leaves,
tartare sauce 24
plant based burger
lettuce, tomato,
beetroot, pickle, fries 24
steak frites
200g great southern porterhouse,
fries, parsley butter 34
linguini
served with grilled prawns,
chilli, lemon, parsley 25
spiced lamb ribs
cumin yoghurt, pomegranate 18
charcoal roasted chicken salad
avocado, toasted pecan, heirloom tomatoes, sugar snap,
toasted sunflower 16
PIZZA
margherita
tomato, bocconcini, basil 23
prosciutto
roasted peppers,
goat’s cheese and basil 23
grilled prawns
semi dried tomatoes, garlic, chilli 24
roast potato
onion marmalade,
rosemary, blue cheese 24
DESSERT all 15
chocolate brownie
coconut cream,
warm chocolate fudge
tart of the day
assorted sorbet
almond biscotti
cheese
with quince paste, italian flat bread
1 = $12 2 = $18 3 = $24
LUNCH @ CHILL
(weekdays only)
$ 30 / $ 35
2 course + wine 3 course + wine
ENTRÉE
gin and tonic cured salmon lemon mascarpone,
mixed cress and rye soldiers
seared yuzu beef tenderloin
ginger, radish, ponzu dressing
ricotta filled zucchini flowers
crisp fried, with a zucchini and
pinenuts salad
MAIN
pan seared humpty doo barramundi
savoy cabbage, pancetta,
golden raisins, verjuice
garlic and basil roasted chicken
risotto milanese, salt and pepper mascarpone
tomato and persian feta tart
rocket, shallots, basil salad
DESSERT
chocolate brownie, coconut cream,
warm chocolate fudge
assorted sorbet almond biscotti
cheese with quince paste, italian flat bread