LUNCH AND DINNER MENU

 

 

When hunger calls sitting by the water is the perfect setting when paired with a cold drink and delicious lunch of fresh, modern Australian dishes.

 

As the sun starts to set the fairy lights turn on and glisten off the Brisbane River making it a beautiful place to catch up with friends and family over a delicious dinner.

 

 

 

KITCHEN HOURS

 

Sunday to Thursday - 8am to 10pm
 

Friday & Saturday - 8am to 11pm (late night pizza 10-11pm)

 

 

 

SNACKS

 

 

Marinated olives (vg, df, gf) 10

 

Garlic flatbread (vg, df) * 10

 

Spicy sweetcorn ribs, coriander, sesame, pickled chilli (vg, df, gf) 18 

 

Half dozen baked half shell scallops, garlic and parsley butter, fried crumbs * 24

 

Antipasto plate, cured meats, goats curd, pickles and chutney * 24

 

Crispy fried calamari, lemon and aioli * 19

 

Crumbed buttermilk chicken tenders, sriracha mayo 18 


Chips, ketchup (vg, gf)  10

 

 

 

SALAD

 

 

Crispy Jerusalem artichoke, mandarin, green beans, hazelnuts, cos lettuce (vg, gf) 20

 

Roasted pumpkin, autumn greens, couscous, cherry tomatoes, basil & mint pepita dressing (vg, df, n) *20

 

Buddha bowl - brown rice, pickled shiitake, daikon, wakame, carrot, cucumber, coriander & mint (vg, gf) 20

 

ADD:

 

Halloumi 4

Grilled chicken 6

Smoked salmon 7 

 

 

 

PIZZA

 

 

Margarita - mozzarella, tomato, basil (v) * 20 

 

Fungi - mushroom, roasted garlic, ricotta, parsley, chilli oil (v) * 20 


Zucca - pumpkin, zucchini, roasted red onion, basil, pinenuts (vg, df) * 20


Gamberetto - marinated prawns, roasted pepper, yellow chilli, dill * 23


Tre carne - tomato, mozzarella, prosciutto, pepperoni, sopressa, olives, basil * 23

 

ADD:

 

Mozzarella | olives | capers 2
Mushroom | free range egg | anchovy | sopressa | prosciutto | sausage | pepperoni 4
Gluten free base 5

Vegan cheese | prawns 6

 

 

 

BURGERS served with chips 

 

 

Grilled chicken, lettuce, tomato, pickled red onion, herb sauce * 22 


Beef & bacon, cheese, American mustard, lettuce, pickles * 22 

Classic steak sanga, tomato, caramelised onion, aioli, sourdough * 22

 

Toasted halloumi & mushroom sandwich, roasted tomato, eggplant, basil pesto (v) * 20

 

ADD:

 

Cheese 2

Hash brown 3

Gluten free bun 3
Bacon | beef patty | avocado 5

Grilled chicken 6

 

 

MAINS

 

 

Spinach and artichoke cob loaf, cheddar cheese, cornichons (v) 18

 

Tom yum fried brown rice, vegetables, pak choi, sesame, coriander & fried egg (v) 18

Add grilled chicken or prawns 6 

      

Beer battered fish & chips, tartare sauce, lemon 29

 

Seared Barramundi, charred broccolini, black barley, almond romesco sauce (df) 32

 

Crispy pork belly, apple sauce, baked beetroots, kale, seeded mustard (gf, df) 30 

         
250g grain fed rump, cos lettuce, chips, salsa verde (gf, df)  30

 

300g pasture fed sirloin, cos lettuce, chips, salsa verde (gf, df)  40

 

 

 

SIDES

 

Leaf salad, green leaves, tomato, red onion (vg) 10

 

Chips, ketchup (vg, gf) 10

 

 

 

DESSERT

 

Banana, caramel & custard tart 10

 

 

 

KIDS served with juice

 

 

Pasta, tomato sauce, parmesan cheese (v) 10

 

Beef burger, cheese, tomato, chips * 10

 

Pizza, ham, pineapple, mozzarella cheese * 10

 

Chicken wrap, cheese, tomato, lettuce, aioli 10

 

DESSERT

 

2 scoops of vanilla bean ice cream 6

 

 

ADD:

 

Gluten free bun 3
Gluten free base 4

 

 

 

 

(DF) Dairy Free | (GF) Gluten Free | * Gluten free available | (V) Vegetarian | (VG) Vegan | (N) Nuts

We take your allergy and dietary requirements very seriously. Please advise your needs at time of booking and our Chefs and kitchen team will do their best to accommodation you.