Marinated strips of chicken breast grilled and served in a pita wrap with cheese, bacon, lettuce, tomato, roasted capsicum, onion and aioli, served with fries.
|THREE LITTLE PIGS BURGER|
‘Linley Valley’ pork striploin grilled and served with bacon, onion, lettuce and capsicum with a garlic and ham aioli on a sourdough bun.
100% Angus beef burger, bacon, egg, battered onion rings, lettuce, tomato, beetroot and Colby cheese served on a toasted sourdough bun with balsamic onion jam, served with fries.
|STEAK SANDWICH |
The Grosvenor classic, ‘Teys Gold’ scotch fillet cooked m/r with lettuce, tomato, red onion, Colby cheese, kasaundi and aioli in toasted Turkish bread, served with fries.
Classic Caesar salad of baby cos lettuce, grilled bacon, croutons, shaved parmesan, zesty homemade dressing then topped with a poached egg, grilled pancetta and anchovies.
| THAI BEEF SALAD|
Thai herb marinated striploin roasted rare and sliced, served cold on a rice noodle, cucumber, red onion, cherry tomato, spinach and cashew salad drizzled with a spicy Thai salad.
|CHILLI SQUID SALAD|
A salad of spinach, sundried tomatoes, red capsicum, red onion, fresh chilli, caramelised lime topped with marinated baby squid and chorizo sausage.
Skin on salmon fillet grilled m/r and served on a salad of baby cos lettuce, gourmet potatoes, poached egg and asparagus.
|LAMB CUTLET SALAD|
Marinated lamb cutlets grilled m/r then served on a lemon and thyme quinoa salad, with rocket, red onion and cherry tomatoes.
Your choice of vegetable, prawn or chicken tossed through a traditional pad thai consisting of flat noodles, beanshoots, Asian greens, onions and cashews then tossed with an egg.
|SNAPPER AND CHIPS ‘THE CLASSIC’|
‘James Squire Ale’ battered fish with chips, lemon, homemade tartare sauce and salad.
Skin on Barramundi fillet, dusted with tuscan seasoning then grilled and served on crushed potatoes and stir fried Asian greens.
Crumbed chicken breast topped with homemade napolitana sauce, ham and cheese, served with salad and fries.
| BRATWURSTS AND BAD BOYS|
Thick spicy bratwurst sausages grilled and served with bad boy chips, caramelised onion and a tomato chilli jam.
Your choice of marinated steak, prawn or vegetable, stir-fried with Asian greens and egg noodles, then topped with a fried egg and onion.
| CHORIZO AND RICOTTA GNOCCHI|
Fresh gnocchi made with potato and ricotta, sauteed with chorizo sausage, red onion, capsicum, black olives and fresh spinach then finished with cream and pecorino cheese.
|BARRAMUNDI AND MUSSEL PASTA|
Tomato parpadelle tossed with half green lip mussels, barramundi pieces, red onion, capsicum and spinach then finished with a saffron and cream sauce.
| LAMB RUMP|
Marinated lamb rump grilled m/r served on Nepalese spiced beans with fresh spinach and homemade Prima bread.
| PORK BELLY AND SCALLOPS|
Marinated and roasted pork belly served with wilted bokchoy and seared scallops on an apple and balsamic chutney.
Whole chicken breast rubbed with smoked paprika, grilled and topped with prawns and a garlic cream sauce, served with sweet potato mash and baby spinach.
|350 GRAM SCOTCH FILLET|
‘Teys Gold’ scotch fillet char grilled to your liking and served with salad and fries, with your choice of mushroom, garlic or cajun sauce.
Prime ‘Harvey beef’ fillet steak char grilled and topped with a homemade pate, mushroom duxelle and puff pastry, served with rosemary and seasalt crushed potatoes, buttered snowpeas and a red wine jus.
| CHEESEBOARD FOR 2|
A share plate of quality cheeses served with kalamata olives, dried fruit and warmed Turkish bread.
A share board of beef chorizo, ventricine salami, Castello blue cheese, Persian feta, sundried tomatoes, kalamata olives with today’s dip and warmed Turkish bread.
A share plate of pork belly, bratwurst sausage, lamb cutlets, Thai beef, chorizo and pate with warmed Turkish bread and dipping sauces.
A share plate of crispy skin barra, chilli squid, smoked salmon dip, half shell scallops and tempura fish with a lime chilli dressing, bad boy chips and warmed Turkish bread.
VEGETARIAN MENU OPTIONS
Classic caesar salad of baby cos lettuce, croutons, shaved parmesan, zesty homemade dressing then topped with a poached egg.
Lettuce, croutons, kalamata olives, roma tomatoes, Persian feta and red onion with a herbed vinaigrette.
|ROAST PUMPKIN PIZZA|
Tomato base, roasted pumpkin, spinach, Persian feta, onion, mushroom, pine nuts and basil pesto.
|NEPALESE BEAN CURRY|
A combination of beans cooked in Nepalese curry spices served with bok choy and Prima bread.
Tomato parpadelle tossed with mushroom, onion and capsicum and finished with a garlic cream sauce.
A combination of Asian greens tossed with mushroom, broccoli and egg noodles then finished with soy sauce and crispy fried onion.
Vegetables tossed through a traditional pad thai consisting of flat noodles, beans hoots, Asian greens, onions and cashews then tossed with an egg.
|BROCCOLI AND MUSHROOM PASTA|
Broccoli, mushrooms, onion, cherry tomatoes and paprpadelle tossed with tomato napolitana sauce.
GLUTEN FREE MENU OPTIONS
Classic caesar salad of baby cos lettuce, grilled bacon, shaved parmesan, zesty homemade dressing then topped with a poached egg, grilled pancetta and anchovies.
|$19.50 (Traditional) $25.00 (Chicken or Prawn)|
Your choice of vegetable, prawn or chicken tossed through a traditional pad thai consisting of flat noodles, beanshoots, asian greens, onions and cashews then tossed with an egg.
Prawn or Chicken $28.00
|CHILLI SQUID SALAD|
A salad of spinach, sun dried tomatoes, red capsicum, red onion, fresh chilli, caramelised lime topped with marinated baby squid salad.
|LAMB CUTLET SALAD|
Lamb cutlets marinated and grilled then served on a salad of spinach, lettuce, feta, red onion, capsicum and sun dried tomatoes.
Grilled barramundi fillet served on crushed potatoes with stir fried Asian greens.
|GRILLED SALMON FILLET|
Grilled m/r salmon fillet topped and served on a vegetable medley of bok choy and porcini mushrooms.
|‘TEYS GOLD’ SCOTCH FILLET|
350 grams of ‘Teys Gold’ scotch fillet char grilled to your liking topped with garlic sauce and served with salad.
Prime ‘Harvey beef’ fillet steak char grilled and topped with a homemade pate and mushroom duxelle, served with rosemary and seasalt crushed potatoes, buttered snowpeas and a red wine jus.
ON THE SIDES/DESSERTS
|BASKET OF FRIES|
With aioli dipping sauce.
|BASKET OF SWEET POTATO FRIES|
With aioli dipping sauce.
|BASKET OF WEDGES|
With sour cream and chilli sauce.
|GARLIC PIZZA BREAD|
Garlic pizza with parmesan, rosemary and aioli.
|GRILLED HALOUMI SKEWERS||$12.50|
Warmed chocolate mud cake served with fresh cream and strawberries.
A lemon and lime citrus tart served with passionfruit pulp.
Baked cheesecake topped with mixed berries and pooled with a vanilla bean anglaise
|STICKY DATE PUDDING|
A homemade sticky date pudding warmed and topped with a butterscotch sauce.