To Start

Sourdough, Pepe Saya salted butter 4

Sardine & tomato tarts 5ea

Deviled crab, butter leaf & melon  6ea

Grass fed steak tartare, pickle & horseradish  6ea

Marinated olives  8

Haloumi, honey & verbena 10

Hummus, olives, garlic & herb flatbread  12

Fennel salami, house pickles  12

Aged prosciutto, pear & chamomile 14

Victor Churchill biltong, sour plum  14

SA calamari with chilli lime salt  14


Salads & Entrees

Broccoli, flat beans, smoked almonds & green harissa 16

Bowl of marinated heirloom tomatoes, cucumber, stracciatella, mint & basil 18

Aromatic wood roasted vegetables, cardamom & goats’ curd  19

Poached chicken, shiitake & buckwheat noodle salad with rice wine vinaigrette  22

Prawn cocktail, chopped iceberg, cucumber with spiced tomato dressing   22

Marinated tuna salad with miso & toasted sesame  26

Roast pork belly with slow cooked octopus & wood fired miso eggplant  26


Wood Fired Flat Breads

Fig & caramelised onion flatbread with goats’ curd & lemon thyme 19

Sweet potato, lamb & mozzarella flatbread 22

Prawn & tomato flatbread with shallot & green chilli 24


Classics, Grill & Wood Fired Oven

Battered local fish & fries with kale, tartare & citrus salt 24

Holmbrae chicken schnitzel, herb & Parmesan crumbs with shaved fennel salad 24

The black label, 8-week dry aged, coarse ground beef burger with caramelised onions & fontina 24

Shank & shoulder shepherd’s pie  26

Spanner crab tagliatelle with zucchini, soft herbs & chilli 29

Roast rump of pork with buttered cabbage, crackling & Charcuterie sauce 30

400-day grain fed Rangers Valley pave steak frites with Gascony butter 34

Line caught local fish with confit aromatic vegetables  34

Wood roasted lamb loin with juniper pickled blueberries, goats’ curd & pea shoots  36


To Share

Whole wood roasted Holmbrae chicken, roast gravy, greens & thyme serves 2-3    54

5 hour slow cooked lamb shoulder serves 2    68

Whole roasted John Dory  serves 2   75

900g, 6-week dry aged grass fed rib of beef serves 2-3    85


Centennial Sunday Roast

Available every Sunday Lunch and Dinner  35


Pre-order Roasts – 48 hours req

Whole suckling pig M/P

Roast pheasant 3-courses M/P

Wood fired Indian spiced goat M/P



Fries with celery & herb salt  8

Steamed broccoli with caper butter 8

Salad leaves with classic vinaigrette 8

Royal blues roasted in duck fat  9

Potato puree  9

Iceberg wedge with herbs, anchovy & mustard dressing  10

Cauliflower mac n’ cheese   12