Lunch Menu

Lunch in Freo on the Beach

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 house cultured butter [GFO] / 4.5pp
Olives burnt orange, chilli, rosemary [GF] / 9
Woodfired chorizo 
salsa verde [GF/DF] / 16
Crispy southwest lamb rib (1)
pomegranate, vinegar, garlic yoghurt [GFO/DFO] / 9ea
Freshly shucked oysters finger lime, cucumber mignonette [GF/DF] / 5ea
Smoked kingfish rillette vadouvan, crème fraiche, finger lime [GF] / 7ea

Smalls

Woodfired flatbread smokey babaganoush, pinenuts, pomegranate, shiso [GFO] / 17
San danielle prosciutto 18 months (50 gm), pickled cauliflower, hazelnuts [DF] [GF] / 16.5
Sugar cured king fish
native lemongrass, macadamia, davidson plum, tapioca crisp  [GF/DF] / 24
Fresh fish tostadas avocado, lime, jalapeno, coriander [DF] / 20
Fish tacos crisp market fish, avocado, smoked chilli aioli, pickled cabbage [GFO/DFO] / 18
Crispy pork hock radish kimchi, fresh apple, shiso, betel leaf, sour plum [GFO] / 20
Charcoal roasted Freo octopusspicey tomato & nduja vinaigrette, saltbush, kipflers, pimento [GF] [DF] / 30
Roasted Exmouth tiger prawns fennel, saffron, bisque aioli [GF/DFO] / 27

Mains

Roots shoots and leaves smoked beetroot puree’, woodfired baby beets, macadamia, wattle seed, kohlrabi, rocket pesto [VEGAN/GF/DF] / 26
BBQ chicken salad buckwheat noodles, smoked kimchi, puffed rice, green mango, herbs [DF/GFO] / 31
Fish & chips house chips, tartare, pickled fennel [GFO] / grilled market fish option +$8 30
Bibs burger Ranger Valley beef, bacon, smoked cheddar, pickles, aioli, rocket, house chips / 27.5
Jerk rotisserie chicken roasted pumpkin, crispy red rice, green papaya, roasted chicken wing jus [GF][DF] / 36
Market fish confit and raw heirloom tomato, miso, almond, sea lettuce [GF/DF] / 42
Pumpkin gnocchi brown butter, sage, kale, roast pumpkin, goats curd, walnut pangrattato / 36
Blackwood valley sirloin parsnip puree, woodfired leek, black garlic, buckwheat, native thyme [GF/DFO] / 48
Baharat roasted kangaroo fillet golden beetroot, goats curd, macadamia dukkah, curry leaf  [GF/DFO] / 35

Pizza

Prosciutto pizza stracciatella, artichoke, san marzano tomatoes / 27
Exmouth prawn pickled fennel, toum, fior di latte, green chilli / 27
Margherita san marzano tomatoes, fior di latte, basil  [add nduja +5] / 21
Spicy salumi
fire roasted peppers, olives, oregano, fior di latte / 24
Wood roasted chickenhouse made BBQ sauce, bacon, dried tomatoes, aioli, rocket [GFO/VO]  / 27
Plant based pizza  miso roasted pumpkin, roasted red peppers, slow cooked shallots, cheese, crispy cavelo nero [VEGAN] / 25
[GFO – gluten free pizza base +$4]

Sides

Autumn salad pear, fennel, buckwheat, saffron vinaigrette [GF/DF/V]  / 13
Wood-fired broccoli baharat hummus, pine nuts, Aleppo pepper, burnt lemon [GF/DF] / 14
House made hand cut chips rosemary salt, aioli [DF] / 11
Wood-fired pumpkin brown butter, yoghurt, toasted pepitas, harissa, cranberries [GF] / 15

Dessert

Banoffe bombe Alaska biscuit base, banana & toffee ice cream, dulce de leche, toasted meringue / 23
Miso snickers soft set milk chocolate, roasted peanut biscuit, peanut butter mousse, miso caramel [GF] / 19
Spiced blood plums
burnt butter ice cream, walnuts, coconut, sunflower [GF] / 18
Blueberry parfait
sheep’s milk yoghurt, honeycomb [GF] / 17
Pyengana cloth bound cheddar
zucchini pickle, fennel seed lavosh / 15

Homemade ice cream/sorbet [per scoop] / 4

Tipples

Basil & passionfruit caipirinha sagatiba cachaca, lime, syrup, basil, passion fruit / 20
Rhubarb and rose spritz sipsmith London cup, rhubarb syrup, rose lemonade, prosecco / 18
Beetroot mezcalita monte alban mezcal, beetroot, apple, lime, agave / 20
Lychee and pomegranate crush dry gin, lychee liqueur, grenadine, fresh lime, pomegranate / 20

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

Menu