Dinner
Available Fridays and Saturdays
ENTREES:
GRILLED OCTOPUS (GF, M) 30
Fermented & flame-grilled octopus, Kipfler potatoes, Romesco sauce, pickled radish and crispy baby capers
STEAK TARTARE (GF option) 30
Chives, shallots, mustard, capers, pickled cucumber, Togorashi, parsley & egg yolk, served with house-made tarts
GRILLED KING PRAWNS (GF, A) 30
With garlic and house-made chimichurri
CHIVES & PISTACHIO GOAT CHEESE (V, GF option) 28
With fig, pomegranate molasses and house crostini
BEETROOT SALAD (V, AV, GF) 28
With pickled heirloom beetroot, beetroot purée, orange, caramelised hazelnut crumb & goat cheese
MAINS:
MISO EGGPLANT RISOTTO (V, AV, GF) 42
Grilled miso eggplant, sesame seeds, roasted walnuts and grated dry-aged ricotta
FETTUCCINE PRAWNS GAMBERETTI (I) 42
Grated zucchini & carrot, prawns, garlic, cream, gremolata, turmeric and white wine
MUSSELS CACCIUCCO (M) 42
Mussels, prawns, calamari, diced fish, garlic, leek, chilli, gremolata, served with focaccia
FISH OF THE DAY (M) 44
Velouté green curry, riceberry & couscous and petite herb salad
SLOW-COOKED SHORT RIBS 49
Slow-cooked short ribs with hoisin sauce served with mashed potato and Dutch carrots
STEAK FRITES (GF option) 53
Angus striploin 280g (MB3+) served with french fries and béarnaise sauce
WAGYU RUMP (GF option) 62
Beef rump cap 280g (Wagyu MB6+) served with fries and béarnaise sauce
EYE FILLET (GF) 49
Eye fillet steak (200g) with mashed potato, grilled broccolini and mustard seed gravy
SALADS & SIDES:
PASTURE CAPRESE SALAD (V, GF) 25
Burrata, strawberries, grapes, cherry tomatoes, watermelon radish, basil and balsamic glaze
PASTURE SEASONAL SALAD (V, AV) 28
Rocket, radicchio, grapes, seasonal fruits, roasted pecans, feta cheese & pomegranate molasses
GARDEN SALAD 15
GRILLED BROCCOLINI 15
With pickled shallots and toasted pine nuts
ROASTED POTATOES (GF option) 13
With rosemary and garlic
FRIES 12
CHILDREN’S MENU: (under 12 years only)
PASTURE CHEESEBURGER 18
Wagyu beef burger with Swiss cheese and tomato sauce on a milk bun with fries
SPAGHETTI BOLOGNESE 16
Spaghetti with Bolognese sauce
CHICKEN NUGGETS 16
Served with fries
DESSERTS:
BAKED CHEESECAKE (V) 20
With rhubarb compote and mixed berries
CHOCOLATE LAVA CAKE (V) 19
With caramel sauce and mixed berries (add vanilla ice cream +$3)
PANDAN COCONUT PANNACOTTA (GF, V, AV) 18
With pandan gel, coconut flesh and crisp mung beans
GF: Gluten Free, V: Vegetarian, DF: Dairy Free, AV: Available Vegan. A: Australian produced, I: Imported, M: Mixed (Combination of both). Our menus contain allergens and are prepared in kitchens that handle nuts, shellfish, gluten & eggs. Whilst all reasonable efforts are taken to accommodate dietary requirements, traces of allergens may be present. Merchant Fees on Cards: Visa/ Mastercard 1.4%; Amex/Diners 2%; Debit 1%. 15% Surcharge on Public Holidays.