Locally baked foccaccia bread topped with rib-eye steak, homemade caramelised onions, mushrooms, egg and pesto mayo with your choice of english mustard or horseradish sauce.
High Country Hog $27.90/ $32.90
Two giant bacon-cured chops, served on potato, red onion and cabbage hash, topped with apple and pear chutney, finished with lashings of Ale House Gravy and seasonal vegetables. Beer Match: This is great with a glass of Speight's Gold Medal Ale.
Streaky Bacon $6.00
Peppercorn Sauce $2.50
Pasta of the Day $24.90
Our friendly staff will let you know the pasta of the day special. Beer Match: Your waiter can suggest a suitable beer to have with today's pasta dish.
Tender strips of grilled beef tossed with mesclun, red cabbage, carrots, coriander, mint, cherry tomatoes & red onions, with a Thai-style dressing.
Soup of the day $9.00
Chef's choice of fresh homemade soup served with garlic bread.
Cheesy Garlic Bread $7.50
Baked Ciabatta smothered with garlic & herb butter and sprinkled with cheese
Tiger wedges $14.50
Topped with bacon & melted cheese, served with sour cream & tomato relish. >>
Beef $14.00
Homemade beef patty with cheese, lettuce, tomato, beetroot, onion, mayo and relish in a mustard and garlic toasted bun. Served with fries.
Fish Burger $14.00
Golden tempura battered fish fillet with lettuce, tomato, onion, beetroot, cheese and tartare sauce in a garlic toasted bun. Served with fries >>
Big breakfast>your choice of fried, scrambled or poached free range eggs served with grilled bacon, tomato, hash browns, sausage and mushrooms on toasted whole grain $17.50
Garlic and herb roasted belly on a pan fried crumbed risotto cake. With a sweet onion jam and served with battered scallops and gravy
Marinated kalamata olives with fresh herbs and citrus
Seafood Selection $12.50
Crumbed mussels, scallops and prawn cutlets, served with beer battered fries and crab stick. With lemon wedges, tartare sauce and sweet chilli.
Salt & peppered squid with aioli and capers
Chicken Breast $28.50
Filled with sundried tomato, basil leaves and olives, bound with cream cheese and oven baked. Served on roasted vegetables and bacon crisps, with roquette leaves and a thyme dressing.