in Frank’s hot sauce and blue cheese dip
duo of house-made dips served with corn chips
flaky pastry, rich roma tomato and haloumi with petit salad and tangy green-goddess dressing
wrapped in spinach and paper bark served with beetroot relish and crusty bread
with sweet lemon myrtle chilli-soy dipping sauce and crispy rice noodles
crocodile fillet with chorizo, feta cheese and capers in a cream sauce finished with Tasmanian pepperberry, salt-bush and white truffle oil
black panko crumbed prawns with wild lime aioli served on a summer salad with house dressing
fire-scorched corn husk filled with green wheat freekeh, wild mushroom and hummus with a garden salad
potato and cauliflower in house-roasted Indian spices with lemon myrtle leaf and rice garnished with green peas and pappadams
please see our specials board
with baby potatoes, pepperberry butter and McLaren Vale Shiraz jus
crispy pork belly with The Gov’s own Tex-Mex spice rub with a lemon myrtle tequilla yogurt and dirty rice
tender roo fillet with kiwifruit and quandong glaze served with kumara chips
lightly flavoured grilled chicken tenderloins with Moroccan spice served with couscous and green peas
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
Coopers pale ale beer-battered fish and chips with tartare sauce and salad
with salad and fries
with salad and fries
with salad and fries
traditional fare of tomato sugo and bocconcini
a blend of corn chips, salsa, mozzarella, guacamole and sour cream for the authentic Mexican flavour
bacon, sour cream, sweet chilli and mozzarella
vegan cheese with tomato, onion, mainated artichoke, roast capsicum and kalamata olives on a tomato base
shredded duck, Char Siu sauce, mozzarella, spring onion and corriander
swiss, field and button mushrooms with spring onion and mozzarella on a tomato base
ground beef mince topped with pickles, burger sauce and swiss cheese
a delectable trio of pork belly, chorizo and bacon
a traditional mix of fresh buffalo mozzarella, roma tomato, fresh basil and S.A. olive oil on a tomato base
a tomato base with mozzarella, fried capers, chilli and onion confit topped with chilled smoked salmon and sour cream
cajun-style rub and ranch style dressing
feta, cherry tomatoes, onion and cucumber, kalamata olives with an olive oil, garlic and lemon dressing
9.5
Served with chips and salad
Served with chips and salad
Grilled chicken tenders with cherry tomato, avocado, cucumber and mixed leaves
with vanilla double cream and crumble dust
smashed wattleseed pavolva with Rosella flowers, raspberries and Maraschino-stemmed cherries
lemon myrtle panna cotta tartlet wtth mango cheeks and wild mint