I’M HUNGRY

GARLIC FLAT BREAD6

NEW YORK STYLE BUFFALO WINGS e13 | m 26

in Frank’s hot sauce and blue cheese dip

DIPS PLATE 15.5

duo of house-made dips served with corn chips

ROMA TOMATO AND HALOUMI TARTe 12.9 | m 18

flaky pastry, rich roma tomato and haloumi with petit salad and tangy green-goddess dressing

SCORCHED BRIE19.5

wrapped in spinach and paper bark served with beetroot relish and crusty bread

SALT 'N' PEPPER TOFUe 12.9 | m 18

with sweet lemon myrtle chilli-soy dipping sauce and crispy rice noodles

CROCODILE LINGUINI 22.5

crocodile fillet with chorizo, feta cheese and capers in a cream sauce finished with Tasmanian pepperberry, salt-bush and white truffle oil

WARM KURO PRAWN SALADe 15 | m 28.5

black panko crumbed prawns with wild lime aioli served on a summer salad with house dressing

VEGAN TAMALE21

fire-scorched corn husk filled with green wheat freekeh, wild mushroom and hummus with a garden salad

LEMON MYRTLE ALOO GOBI20.9

potato and cauliflower in house-roasted Indian spices with lemon myrtle leaf and rice garnished with green peas and pappadams

FISH OF THE DAY p.o.a

please see our specials board

300gm RUMP STEAK25.5

with baby potatoes, pepperberry butter and McLaren Vale Shiraz jus

PORK BELLY TEX-MEX - Murray Valley26

crispy pork belly with The Gov’s own Tex-Mex spice rub with a lemon myrtle tequilla yogurt and dirty rice

KANGAROO FILLET 26

tender roo fillet with kiwifruit and quandong glaze served with kumara chips

GRILLED CHICKEN SALAD 24

lightly flavoured grilled chicken tenderloins with Moroccan spice served with couscous and green peas

THE GOV’S BURGERe 15 | m 17.9

TENDER STEAK, CHICKEN OR BEAN PATTIE with onion and bush tomato chutney, lettuce, roma tomato and sliced beetroot in a soft potato-flour bun served with chips

FISH 'N' CHIPS19

Coopers pale ale beer-battered fish and chips with tartare sauce and salad

HOUSE-CRUMBED BEEF20.9

with salad and fries

HOUSE-CRUMBED CHICKEN 20.9

with salad and fries

HOUSE-CRUMBED EGGPLANT17.9

with salad and fries

BLUE CHEESE

TRADITIONAL

DIANNE SAUCE

SEEDED MUSTARD CREAM SAUCE

TRUFFLE MUSHROOM

PEPPER-INFUSED WITH TASMANIAN PEPPERBERRY

PARMI4

traditional fare of tomato sugo and bocconcini

NACHOS 4.5

a blend of corn chips, salsa, mozzarella, guacamole and sour cream for the authentic Mexican flavour

SPANIARD4.5

bacon, sour cream, sweet chilli and mozzarella

VEGAN CHEESE 4

VEGAN SUPREME18

vegan cheese with tomato, onion, mainated artichoke, roast capsicum and kalamata olives on a tomato base

DUCK17.5

shredded duck, Char Siu sauce, mozzarella, spring onion and corriander

MUSHROOM MEDLEY 16.5

swiss, field and button mushrooms with spring onion and mozzarella on a tomato base

QUARTER POUNDER17.5

ground beef mince topped with pickles, burger sauce and swiss cheese

3 PIGS17.5

a delectable trio of pork belly, chorizo and bacon

MARGHERITA15.5

a traditional mix of fresh buffalo mozzarella, roma tomato, fresh basil and S.A. olive oil on a tomato base

SALMON18.5

a tomato base with mozzarella, fried capers, chilli and onion confit topped with chilled smoked salmon and sour cream

CHARGRILLED CORN 5

cajun-style rub and ranch style dressing

HELLENIC SALAD 7

feta, cherry tomatoes, onion and cucumber, kalamata olives with an olive oil, garlic and lemon dressing

SWEET POTATO CHIPSwith nutmeg and sea salt sprinkles

9.5

GARDEN SALAD 5.9

WEDGES 8.9

CHIPS 7.9

BATTERED BARRAMUNDI 9.9

Served with chips and salad

CHICKEN OR BEEF SCHNITZEL 9.9

Served with chips and salad

CHICKEN SALAD 9.9

Grilled chicken tenders with cherry tomato, avocado, cucumber and mixed leaves

TIM TAM TART12

with vanilla double cream and crumble dust

F.U.C MESS12

smashed wattleseed pavolva with Rosella flowers, raspberries and Maraschino-stemmed cherries

GO MANGO MANGO 12

lemon myrtle panna cotta tartlet wtth mango cheeks and wild mint