Lunch Menu
Our current menu is a reflection of the season. Our produce is sourced locally, grown sustainably and prepared fresh to ensure you have the best dining experience possible.
Snacks
Sourdough saltbush butter [GFO]/ 3pp
Olives burnt orange, chilli, rosemary [GF] / 8
Charcoal roasted chorizo roasted sweet pepper, wild fennel [GF/DF] / 15
Crispy southwest lamb rib (1) pomegranate, vinegar, garlic yoghurt [GFO/DFO] / 9
Wood-fired miso akoya oysters (2). shiso, crispy ginger [GF] / 10
Smalls
Charcuterie navarro Spanish salami, cured serrano ham, fennel sopressa, lavosh, house
pickles [DF] / 22
Geraldton wax cured ocean trout fermented turnip, fennel pollen milk, watercress,
rye crisps [GFO] / 22
Fresh fish tostadas avocado, lime, jalapeno, coriander [DF] / 19
Fish tacos. crisp market fish, avocado, smoked chilli aioli, pickled cabbage [GFO/DFO] / 16
Crispy pork hock. green papaya, fermented chilli, charcuterie jam, witlof [GF] / 18
Charcoal roasted freo octopus. tomato & nduja vinaigrette, saltbush, kipflers,
pimento [GF] [DF] / 28
Wood-fired skull island prawns. XO butter, finger lime, saltbush [GF] / 26
Coal pit beetroots goats haloumi, sancho pepper, mead dressing,leaf’s from our
garden [GF/DFO] / 18
Mains
Wood-fired baby eggplant roasted barley, XO, almond, dashi crisps [VEGAN] / 25
Fish & chips. house chips, tartare, pickled fennel [GFO] / 28
Bibs burger. Ranger Valley beef, bacon, smoked cheddar, pickles, aioli, rocket, house chips / 26
Jerk rotisserie chicken roasted pumpkin, crispy red rice, green papaya, roasted chicken wing jus [GF][DF] /33
Market fish cauliflower skordalia, brown butter emulsion, wood sorrel, almonds [GF/DFO] / 39
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 34
Cape grim beef sirloin grass fed, winter carrots, wattle seed, black garlic, verde [GF] [DF] / 41
Baharat roasted kangaroo fillet golden beetroot, goats curd, macadamia dukkah, curry leaf [GF/DFO] / 34
Pizza
Prosciutto pizza stracciatella, artichoke, san marzano tomatoes, rocket / 26
Exmouth prawn pickled fennel, toum, fior de latte, green chilli /26
Margherita san marzano tomatoes, fior di latte, basil [add nduja +5] /20
Beef brisket. smoked mozzarella, mushrooms, pickled red onion, chimmichurri / 27
Freo mushroom pizza Fremantle mushrooms, foir de latte, pecorino, our rocket [GFO/VO] 26
Wood roasted chicken house made BBQ sauce, bacon, dried tomatoes, aioli, rocket /26
[GFO – gluten free pizza base +$4]
Sides
Winter leaf salad wild rocket, witlof, pemberton pears, macadamia crumb, chardonnay vinegar [GF/DF] / 12
Wood-fired broccoli baharat hummus, pine nuts, Aleppo
pepper, burnt lemon [GF/DF] / 13
House made hand cut chips rosemary salt, aioli [DF] / 10
Wood-fired pumpkin. brown butter, yoghurt, toasted pepitas, harissa, pomegranate [GF] / 14
Dessert
Banoffe bombe Alaska biscuit base, banana & toffee ice cream, dulce de leche, toasted meringue / 20
Miso snickers soft set milk chocolate, roasted peanut biscuit, peanut butter mousse, miso caramel [GFO] / 18
Wattle seed carrot cake burnt butter ice cream, green raisins, pecans /17
Ginger whipped cheesecake caramelized rhubarb, milk sorbet, apple, macadamia crumble 18
Halls suzette (cow’s milk cheese WA – 50gm) served warm, native plum, watercress, fennel pollen, rye crisps [GFO] /15
Homemade ice cream/sorbet [per scoop] / 4
Tipples
Basil & passionfruit caipirinha sagatiba cachaça, lime, syrup, basil, passion fruit / 19
Rhubarb and rose spritz sipsmith London cup, rhubarb syrup, rose lemonade, prosecco / 17
Breakfast martini dry gin, cointreau, house marmalade, fresh lemon / 19
Lychee and pomegranate crush dry gin, lychee liqueur, grenadine, fresh lime, pomegranate / 19
Gluten free and nut free items may contain traces, please let our staff know if you have any allergies prior to ordering // 1% credit/debit surcharges apply