450grams of rolled pork loin with a prune, carrot and seeded mustard dressing. Oven-roasted with crackling and finished with a fresh apple and ginger sauce. Served with buffalo chips and Lone Star coleslaw...a fair dinkum Lone Star legend!
Kiwi Pavlova $12.00
Mini pavs filled with whipped cream. Served with vanilla bean ice cream, fresh fruit and berry coulis.
- One Shank $27.00
- Twelve $37.00
Cadillac Platter $140.00
Serves 8-10 people - Tiger Prawn Cutlets - Sauteed prawns in chilli garlic butter. / Roast Pork Ribs - Served with apple sauce. / Memphis Mussels - Grilled with bacon and parmesan cheese, topped with berry vinaigrette. / San Quentin Squid - Crunchy salt and pepper squid with citrus aioli. / Chief's Chicken Nibbles - Served with orange, hoisin and sesame sauce. / Beef Sirloin Skewers - Tender sirloin cubes skewered and drizzled with our Jack Daniel's cracked pepper sauce.
San Quentin Squid $17.00
Crispy salt and pepper calamari, served with a citrus aioli... a Lone Star fave!
Lone Star Coleslaw $5.00
A Fist Full Of Pizza (Quesadilla) $18.00
Two flour tortillas encasing your choice of spicy chicken or beef, with cheese, tomato and fresh herbs. Finished with sour cream, salsa and jalapenos.
A tasty salad of colour and freshness with a smoky creamed dressing, roasted cashew, smoked chicken and finished with a crispy noodle
Spicy Wedges
Wedges seasoned with our own selection of spices then baked with streaky bacon and cheese, served with sour cream and tomato sauce
4-6 people $27.00
Rib Eye Steak $19.50
300g of premium NZ rib-eye from me grill on a bed of grilled potato with a port wine jus, and selection of seasonal vegetables
- grilled steak, caramelised onion and tomato relish
- grilled chicken, avocado and mango chutney
Bevy Burger $13.00
A 150g homemade patty of beef, pork and selected herbs and spices, built on a ciabatta roll with bacon, melted cheese spicy tomato relish and fresh lettuce served with fries
Calamari $9.50
Portions of squid, poached in milk, crumbed and deep fried, served with a light salad and our chef's own secret sauce