Salami, Ham, Onions, Mushrooms, Pineapple and Bacon. Made with 100% free range ingredients (Double / Snack)
Garlic Bread $4.50
Ciabatta bread with Garlic butter and parsley
Mischief $18.50 / $9.00
Chorizo, Chicken, Cajun Herbs, Onions, Garlic, Chilli, Tomatoes, and Capsicum. Optional Kalamata Olives. Made with 100% free range ingredients (Double / Snack)
Kumara Chips $4.50
Deep fried kumara chips from the far north served with your choice of dip
Free Range Chicken Tenders $8.00
6 Crumbed and deep fried Chicken Tenders, served with your choice of dip
Licorice Gelato $5.00
2015 Silver Award winning Gelato from Gellicious Gelato. If you are Hell bent on Licorice - this is for you. Contains Gluten and Dairy. 180ml tub - share it or smash it yourself
Beer Battered Onion Rings $4.50
12 Beer Battered Onion Rings
Limbo $18.50 / $9.00
Blue Cheese, Caramelised Onions, Mushrooms and Tomatoes. Optional Kalamata Olives (Double / Snack)
An individual wheel of Brie wrapped in delicate filo pastry, oven baked to order. Served on onion jam and dressed with a tangy yet sweet cranberry sauce.
Ciabatta and Dips $11.50
Lightly toasted ciabatta with a trio of freshly made dips.
Vege Stack $24.50
A grilled vegetable stack with portobello mushroom, roast red peppers, zucchini strips, golden pumpkin, red onions and a heart of ricotta. Dressed with basil pesto.
Texan Dry Rub Ribs
Dry rubbed in 8 spices, slow baked and glazed with a smoked BBQ sauce of our own design! With onion rings, caramelised onions and fries.
Salmon Pasta $24.90
House cured salmon in a cream sauce with capers and red onions. Tossed through fettuccini pasta and baby spinach leaves before being topped with a citrus crumb.
Classic Fish & Chips $24.50
Tuatara Beer battered fish fillets and chips, with a rocket, red onion and sun-dried tomato side salad. With lemon and our own chunky house made tartare sauce.
Junior Burger $8.50
Fresh beef patty with cheese, mayo, relish and chips.
Four Cheese Pasta w. Sage $23.90
Ricotta, feta and blue cheese mixed through spaghetti strands and dressed with crispy sage leaves fried off in a burnt butter sauce. Topped with parmesan and fresh herbs.