Starters and snacks

Cauliflower soup
served with toasted ciabatta (v opt)

Pea and ham hock soup
served with toasted ciabatta (v opt)

Farmhouse pâté
with cornichons, olives, baby pickled onions and fresh grilled bread

Smoked salmon and chive pâté
with capers horseradish crème fraîche and toasted ciabatta

White anchovy crostini with Romesco sauce – 3 per serve
Sweet white anchovy fillets on crostini with smoked Romesco sauce, grated chorizo, diced olives and lemon rind shavings

Massimo’s burrata and peach salad
unctuous burrata with char grilled peach, pomegranate and ciabatta (v)

Charcuterie board
with a selection of cured meats, slivered almonds, craisins, olives, pâté, cornichons, capers, cheese and crostini

Chimichurri steak sharing platter
thinly sliced scotch fillet steak, served medium rare with chimichurri sauce, horseradish creme and mixed leaves

Steak tartare
Finely diced New Zealand eye fillet, our house blend of seasoning, topped with a quail egg

Pulled lamb asado tortillas
lamb shoulder marinated for 12 hours in chipotle, tomato and spices then cooked low and slow for 12 hours. served with a tomato, cucumber, coriander and yoghurt salsa (2 per serve) (gf opt)
16 / 22 (2 or 3 tacos)

Baja fish taco’s
battered fish, crushed pineapple on a bed of sriracha mayonnaise, pickled coleslaw, tomato, cucumber and coriander (2 per serve) (gf opt)
16 / 22 (2 or 3 tacos)

Carne taco’s
Flame grilled scotch fillet with salsa, crushed pineapple, Sriracha aioli, coriander and mojo cilantro
16 / 22 (2 or 3 tacos)

Lamb and mint albondigas
Lamb and mint meatballs served in a light minted broth with fresh crusty bread
14 (3 per serve)

Truffle and Parmesan fries
shoestring fries tossed in parmesan and truffle oil

Parmesan polenta chips
with parmesan shavings and sriracha mayonnaise

Chunky, seasoned wedges
with sweet chilli sauce and sour cream

Crunchy fries
with bannockburn mayonnaise and tomato sauce (gf)

Larger plates

French omelette
prosciutto, mushroom and manchego cheese, served with a mixed salad (v opt / gf)

Pulled pork burger
bbq pulled pork with coleslaw and bbq and bb sauce on a brioche bun served with shoestring fries

Steak burger
flame grilled medium rare scotch fillet steak with horseradish cream, bb sauce and salad leaves on a brioche bun served with shoestring fries

Fish and chips – blue cod or pink ling
emerson’s pilsner beer battered blue cod fillet, home made tartare sauce with mixed salad and chips
28 / 26

Pan fried blue cod with Puy lentils, Romesco and red wine sauce

a traditional Spanish dish of Blue cod fillet, gently fried in olive oil served with Puy lentils Romesco
and a luscious red wine sauce (gf)
25 / 29

Pappardelle ragu bolognese
slow cooked pork belly, brisket and pork shoulder ragu served with pappardelle and Parmesan shavings


Scotch fillet
flame grilled scotch fillet with bordelaise jus, mixed salad and shoestring fries (gf opt)


Anna’s pizza
toasted flatbread with tomato and coriander tapenade, truffled mushrooms, pancetta, prosciutto, Parmesan, Manchego and Gorgonzola, topped with a herb salad (v opt)
18 / 27 (small or large)

Just desserts

Raspberry and white chocolate cheesecake
raspberry and white chocolate cheesecake served with mixed berry coulis and vanilla bean ice cream

Chocolate filled beignets

home made traditional New Orleans doughnuts filled with Valrhona chocolate

Mississippi mud cake
slimming, healthy chocolate mud cake with chocolate ganache, vanilla ice cream and cherry coulis

Cheese board
brie, aged cheddar and whitestone blue cheese served with lavosh, water biscuits, baby onions and cornichons

Our menu changes often so please pop in and ask about our specials

We are always happy to cater for vegan diets but please call ahead to give us time to prepare your meals

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