Garlic bread
7.5
Jurgen’s Bread baguette, sliced, brushed with garlic and herb butter, toasted
Soup
9.5
Soup of the day, served with toasted Turkish bread
Smoked Salmon Bruschetta
Toasted baguette topped smoked Tasmanian salmon, capers,
red onion and a horseradish cream
10.5
Saganaki (V) (GF*)
13.5
Pan fried cheese with caramelised lemon, balsamic reduction and rocket salad
Ethiopian meatballs (GF*)
Lamb and fetta balls rolled in spices blend on tzatziki with grilled Turkish bread
14
Coffin Bay Oysters
Natural – served with lemon wedge
Kilpatrick – grilled with bacon and Worcestershire sauce
Doz $30.00
½ doz $16.00
Salads
Caesar salad (GF*) (DF*) (V*)
Cos leaves, house made Caesar dressing topped with crispy bacon, croutons,
parmesan crisp and poached egg
Add “La Ionica” grilled chicken tenders or Tasmanian Smoked Salmon
17.5
Pulled lamb salad (GF) (DF*) (V*)
Slow braised shoulder with pumpkin, rocket, pitted olives, fetta, cherry tomatoes
drizzled with extra virgin olive oil and balsamic reduction, served warm
23
Poached chicken and chick pea salad (GF*) (V*)
Cucumber, capsicum, pumpkin, rocket, and “Meredith Dairy” goat’s cheese,
in a Moroccan dressing
24
4
Mains
Salt and pepper calamari (DF) (GF*)
With a Vietnamese mint and herb salad, spicy pineapple vinaigrette dipping sauce
22
Burger (DF*)
Melbourne made Brioche bun, 200gm Wagyu beef patty, caramelised onion, egg,
bacon, cheese, & lettuce with bad boy chips & tomato, cardamom chutney on the side
22
Chicken parmagiana
Panko and parmesan crumbed “La Ionica” chicken breast, roasted tomato Napoli
sauce, Melbourne made Virginia ham, topped with mozzarella cheese. Bad boy chips
and a rocket, red onion & pecorino salad
24
Barra and chips (GF*) (DF*)
House beer battered, farmed Barramundi fillets with homemade tartare sauce, bad
boy chips and a rocket, red onion and pecorino salad
24.5
Beef ragout (GF)
Wagyu shin, slow braised, on creamy mash with winter vegetables and red wine jus
25
Baked barramundi (GF*) (DF)
Oven cooked barramundi with ginger, garlic, chilli, lemongrass topping, served
with basmati rice and coconut ginger sauce
26
Crispy skin salmon (GF)
Tasmanian farmed salmon, cooked pink on wasabi mash, handpicked Asian greens
with water chestnuts and a soy sauce sprinkled with nori & black sesames
28
Pasta and Rice
Herb ricotta Gnocchi (V)
23
House made with fresh herbs. With onion, zucchini, broccolini, spinach,
Napoli sauce and shaved pecorino
Add Calabrese salami
4
Linguini (DF*) (V*)
With, chilli, garlic, prawns, cherry tomatoes, rocket, shaved pecorino
and extra virgin olive oil
26
Chicken & mushroom risotto (GF) (DF*) (V*)
26
“La Ionica” chicken, white wine, mushrooms, thyme, cream, spinach and shaved pecorino
Steaks
32
(GF*)
300gm
Char-grilled, Black Angus Porterhouse with bad boy chips
33
(GF*)
300gm
Tasmanian Scotch Fillet (yearling) with bad boy chips
(GF)
Steaks are served with your choice of:
Red wine jus, Macedon Ranges native peppercorn sauce, mushroom sauce or mustard
Wild rocket, red onion and pecorino salad or fresh seasonal vegetables
Sides
Wild Rocket, red onion, olives, cherry tomatoes and fetta salad
Selection of local Victorian vegetables for the day
Bowl of bad boy chips with lime mayonnaise and tomato sauce
7.0
8.5
9.5
Desserts
Selection of cakes
We have a selection of cakes on display in our cake cabinet
1, 2, or 3 Scoops of assorted ice creams or sorbet
Ask staff for selection available
8.5
3.5, 7, 10.5
Sticky date pudding
Coated with butterscotch sauce, a side of cream and vanilla ice cream
12
Dark chocolate mousse slice
Belgium chocolate mousse on a rich chocolate cake, topped with honeycomb,
served with cream and berry couli
14
Tiramisu (a classical twist)
“Murray Goulburn” mascarpone cream, orange zest, Kahlua, fresh sponge biscuits,
finished with shaved chocolate
14
“Callebaut”, white and bitter chocolate parfait
Rich bitter chocolate & cream white chocolate mixed with Frangelico liquor.
Sandwiched between crunchy wafers, served with mango puree
15
*
Menu items identified with the
can be modified to suite dietary requirements.
We are not able to guarantee full Coeliac requirements with the kitchen containing
solid and airborne gluten particles Please advise staff if you have dietary needs.
Coffin Bay Oysters
Served either Natural or with an avocado & cantaloupe salsa
½ doz $16.00 Doz $30.00
* Brown Brothers Prosecco –
200mls $10.00
Wild Mushroom Linguini
Linguini cooked in cream, white wine and garlic with wild “Macedon Ranges” mushrooms topped with
shaved truffle and pecorino cheese
$23.50
*Bodegas Altanza Rose – Rioja Spain
250mls $11
Veal Rib Eye
320gram Veal Rib Eye cooked medium served with a gratin dauphonise, fresh seasonal vegetables and a red
wine jus
$36
*W ynns ‘The siding’ – Cabernet,
250mls $15.00
T-bone Steak
Braised in red wine and seasonal vegetables with sautéed diced potatoes and red wine jus $36.00
* Pepperjack – Shiraz,
250mls $17.00
* House recommended wines to match our specials