Evening Dining

Starters

Roti Breads

11

with curry dipping sauce

Ombrellos Creamy Seafood Chowder

14

with house bread

Zany Zeus Pan-Fried Haloumi

14

on green lentil purée with pickled beetroot and microgreens (gf)

Salt and Pepper Squid

16

with Asian slaw, chilli honey and spiced nuts (gf)

House-Cured Salmon Gravlax

14.50

with horseradish potatoes and salsa verde (gf)

Seared Smoked Venison

16.50

with beetroot carpaccio, watercress and salsa verde

Mains

Mushroom Risotto

22

with rocket, goats cheese, Portobello mushrooms and horseradish gremolata (gf)

Kumara Gnocchi

26

pan-fried with Portobello mushrooms, kale, garlic and herbs with chilli tomato sauce and parmesan

Roasted Chicken Supreme

29

on a smoked corn, bacon and fennel risotto with watercress pesto (gf)

Grilled Pork Belly

29.50

on spiced pumpkin puree with bitter greens, sauteed green beans, toasted almonds and jus (gf)

Pan-Fried Market Fish

30

on spiced red lentils, baby spinach, roasted Portobello mushrooms and chermoula sauce (gf)

Paprika-Rubbed Lamb Rump

32

on a warm bulgur wheat salad with chorizo, tomato, chilli, herbs and minted yoghurt

Pan-Roasted Venison

34

with truffled potato puree, sauteed kale, roasted Portobello mushrooms, parmesan crisps and red-wine jus (gf)

Ribeye Steak

33.50

250g aged ribeye with harissa butter and red-wine sauce, truffled polenta chips and a mixed green salad (gf)

*Evening Sides

6.50

hand-cut chips with rosemary salt | truffled polenta chips | kumara mash | mixed green salad | truffled potato mash | steamed veges with garlic and parsley butter (gf)