Below is a sample of our current menu. Most dietaries can be catered for given the requirements fit within our style of menu and we have at least 24 hours notice. Please note guests that require a no seafood option will have a vegetarian substitute. If you do surprise us on the night with a dietary requirements we may not always be able to arrange alternate dishes.

If you would like to see a current wine list send us an email.

 Pilot. Menu

Mal’s Snack Pack.
Melon. Piel de sapo and honeydew melon with prosecco, elderflower and lemon verbena.
Fish ‘n’ Chips. Blue mackerel cracker, served in a potato dip with herbs and lemon.
Pretzel. Xpa dough braided with Etelek spice.
Spanakopita Scroll. Croissant pastry filled with cavolo nero and spinach, mixed with feta and kefalotyri.

Squid Pici.
Hand made bone marrow pici served in a black onion mushroom sauce with barbecued and poached squid.
Green Mango Curry.
Syed’s Jaffna served with hand picked Queensland mud crab, green mangos and coconut.

Steak + Zippy Salad.
Rangers Valley Wagyu with barbecued tomato butter, umami cream and garden greens.
Our only signature dish is the zippy salad with Newcastle Greens, pepita praline and zippy vinaigrette.

Mandarin + Pumpkin.
Mandarin sorbet with an amaretto caramel and a white chocolate and cardamom mousse. Finished with olive oil and fermented pumpkin curd.

Apple Terrine
Autumn apples layered with caramel and glazed in lemon thyme. Served with salted vanilla ice cream and a brown butter snappy crisp.