With cooler weather approaching, we’re excited to announce the launch of our new seasonal bistro menu \u2014 starting tomorrow (Wednesday 30th April)!
We’ve listened to your feedback and suggestions, bringing back some of your favourites and introducing fresh new dishes featuring the best seasonal ingredients.<\/p>\n
Our popular soups are back on the specials board, and we\u2019re also offering a Grab and Go Soup<\/strong> option \u2014 perfect to take with you on course.<\/p>\n BARRAMUNDI:<\/strong> PRAWN AND CHORIZO SPAGHETTI<\/strong> KOREAN CHICKEN BURGER<\/strong> BRAISED BEEF DUMPLINGS<\/strong> CAPRESE CIABATTA<\/strong> MORTA-DELI ROLL<\/strong> CHICKEN CAESAR SANDWICH<\/strong> ROASTED VEGETABLE WRAP<\/strong> BEEF BRISKET ROLL<\/strong> FRITTATA<\/strong> ASIAN DUCK SALAD<\/strong> Our Build Your Own Sandwich<\/strong> option will continue to be available, and our Snack Menu<\/strong> will run after kitchen hours for those finishing later in the afternoon.<\/p>\n We can’t wait for you to try it! Full menu available below for review.<\/p>\n\n\n\n\n\nHere’s a taste of what’s new:<\/h3>\n\n\n\n
New Bistro Menu Highlights:<\/strong><\/h2>\n
Pan-fried barramundi with pancetta, piperade, onion soubise and red pepper coulis.<\/p>\n
Pan-tossed prawns and chorizo with a white wine, chilli and Napoli sauce.<\/p>\n
Gochujang-dipped fried chicken, crunchy Korean slaw, kimchi, yuzu mayo, and a sprinkle of sesame.<\/p>\n
Tender beef dumplings with Asian greens, ginger consomm\u00e9, pickled red onion, and roquette salad.<\/p>\n\n\n\nFresh New Sandwiches:<\/strong><\/h2>\n
Bocconcini, sliced tomato, and house-made pesto on toasted ciabatta.<\/p>\n
Shaved mortadella with house-made pesto and romesco, topped with creamy stracciatella cheese on a warm sourdough roll.<\/p>\n
Sliced chicken breast, crispy bacon, cos lettuce, house-made Caesar dressing and parmesan on warm focaccia.<\/p>\n
Roasted cauliflower, carrot and parsnips with beetroot hummus, sundried tomatoes and kale in a toasted wrap.<\/p>\n
Slow-roasted brisket with celeriac remoulade and house-made BBQ sauce on a sourdough roll.<\/p>\n\n\n\nNew Salad Selections:<\/strong><\/h2>\n
Roast pumpkin and feta frittata served with a fresh seasonal salad.<\/p>\n
Confit duck leg, orange segments, glass noodles, spring onion, chilli, coriander and a dashi dressing.<\/p>\n\n\n\n