Dinner Menu

** EASTER HOLIDAY PERIOD **

OPEN WEDNESDAY TO SUNDAY FROM 11:00am
LUNCH – 11:30 – 3:00 *
DINNER – Dine in on Friday & Saturday evenings from 5:30pm
Dinner bookings essential: 9840 1407

*Please note… we will not be open for Lunch on Good Friday … but we will be open for Dinner… 🙂

DINNER from 6:00pm (Please Note: Dine in Friday & Saturday nights only) BOOKINGS ESSENTIAL for the Restaurant to open…

GRAZING & SHARING

Garlic Bread (Veg) (GF option available) –Sliced & toasted Denmark sourdough, garlic butter.   11

Marinated Olives & Feta   (GF) (Veg) – House-marinated olives, Danish feta.   11

Taste Plate – Housemade vegetable spring rolls & fish croquettes, grilled wild-caught prawns & grilled squid, housemade pickles & sweet chilli dipping sauce.   26.5

Salad Bowl (GF option available) – Local mixed salad leaves, Danish feta, slivered semi-dried tomatoes and snow peas, with French dressing and garlic bread slivers. 16.5
Add wild-caught Australian king prawns… 26.5

PASTA

Seafood Pasta – Local Albany seafood mix, cream tomato sauce, semi-dried tomato slivers, fresh garden parsley, shaved parmesan, linguine.  35

Vegetarian Pasta (Veg) – Kalamata olives, Danish feta, red & green peppers, semi-dried tomatoes and a dash of cream, chilli, garlic & onion, fresh garden parsley, shaved parmesan, linguine. 29

FISH & MARRON

Wild Fish (GF option available) – Fillet of Albany deep-water fish grilled and topped with lemon butter, fresh tomato and slivered kalamata olives, with potato croquettes & steamed bok choy. MP

Marron (GF option available) – Grilled local marron (2) topped with garlic butter, potato croquettes & ratatouille. 49

CURRY

Lamb Curry (GF) – Curry of South-west lamb with spicy raita, fresh pineapple chutney, poppadum & steamed rice. 32

Chicken Curry (GF) – Curry of free-range chicken served with coconut sambal, achcharu pickle, poppadum & steamed rice. 30

BEEF & CHICKEN

Scotch Fillet (GF option available) – West Australian Black Angus scotch fillet served with potato croquettes, ratatouille, and a peppercorn or mushroom sauce.   45

Teriyaki Chicken (GF) – Free-range chicken thigh marinated with soy, mirin, ginger and garlic, grilled and glazed and served with steamed broccoli & carrot and sesame infused rice. 34

HOT WOK

Fried Rice (Veg) (GF) – Traditional Sri Lankan fried rice with vegetables & free-range egg, served with soy suace & chilli paste accompaniments. 20.5 … Add wild caught prawns… 30.5 Add free-range chicken… 24.5

Mongolian Lamb – South West lamb, spring onion, bamboo shoots and snow pea slivers, soy & hoisin sauce, steamed rice. 26.5

Spicy Pork (GF) – Marinated, roasted and hot wok-tossed south-west pork & vegetables, steamed rice. 22.5

HOUSEMADE DESSERTS & CHEESE PLATE…

Apple, Berry & Red Wine Crumble (GF) – Granny Smith apples, mixed berries, red wine, crumble & vanilla cream.   12.5

Dark Chocolate & Hazelnut Mudcake – with berry coulis & vanilla cream.  12.5

Rich Date Pudding – with butterscotch sauce & vanilla cream. 12.5

Lemon Syrup Cake – with lemon curd & vanilla cream. 12.5

Lemon Posset (GF) – creamy citron dessert topped with tangy raspberries. 12.5

Watalappan   (GF) – Sri Lankan egg custard dessert served with vanilla cream.   12.5