Small Plates
Large Plates
Minestrone Soup:
Served with toasted ciabatta.
Australian Atlantic Salmon: Served with detox salad (fennel, capers, cherry tomato, Spanish onion).
Angus Porterhouse Steak: Seared steak, finished with bearnaise sauce and served rosemary garlic potatoes & grilled broccolini.
Lamb Shank:
Slow cooked lamb shank served with mashed potato and green beans.
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Vegetarian Ratatouille Linguini: Roasted seasonal vegetables, in a tomato & herb sauce finished with fresh basil and parmesan.
Penne Arrabiatta: Napolitana sauce., chili, olives, served with garlic bread.
Chicken salad: (option chicken, smoked salmon, tofu). Buckwheat, freekeh, pumpkin, fetta, parsley, dill, topped with labneh and marinated chicken served with homemade tangy lemon and pomegranate dressing.
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Calamari Salad:
Grilled marinated calamari, mixed leaves, tomato, capers, olives with creamy parmesan dressing.
Sides:
Garlic and Rosemary Potatoes
Sautéed Seasonal Greens
Green Bean salad
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To Finish
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Ginger's Affogato:
Vanilla bean ice cream, Colombian espresso shot & liqueur.
Lemon and Lime Citrus Flan:
Vanilla bean ice cream, berry compote & mint
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Chocolate Truffle Cake: Mixed berry compote, vanilla bean ice cream, S.A blueberries & raspberries
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Haloumi Pinches: Served with capsicum, onion, haloumi skewers with mixed leaves, lemon and topped with chili.
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Tomato Bruschetta: Toasted ciabatta, with fresh tomato, olive oil, roasted garlic and basil pesto.
Pork Belly Sliders: 3 sliders Pulled pork, pickled cabbage, siracha mayo, on toasted bun.
Smoked Salmon Canape: Toasted sliced baguette, garlic mayo, smoked salmon, cucumber, garnished with dill and pomegranate.
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Pizza: Crusty pizza base with napoleon sauce, pumpkin red onion, bocconcini & baby spinach.
Panko Calamari: Fried panko calamari, garnished with fresh parsley, lemon wedges, with aioli, chili sauces.
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Arancini balls: Deep fried arancini balls, filled with pumpkin, corn, topped with Napoleon sauce and finished with fresh parmesan.
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