Lunch & Dinner

Lunch & Dinner available from 12pm

Click here to download the takeaway PDF version

BREAD & SCHIACCIATAS

  • Garlic Bread

    3 pieces

    7.5
  • Mixed Herb Schiacciata (9")

    Herbs, rosemary, sea salt, garlic and olive oil.

    9.9
  • Prosciutto Schiacciata (9")

    Fresh prosciutto, fresh tomato, bocconcini, garlic and basil.

    16.9
  • Za’atar Schiacciata (9")

    Za’atar (Mediterranean home style dried wild thyme with sesame seeds), fresh tomato, mint and labne (savoury yoghurt).

    13.9
  • Bruschetta al Pomodoro (2 pieces)

    Fresh tomato, basil, bocconcini cheese, olive oil and garlic on Turkish bread.

    11.9
  • Mixed Herb Schiacciata (12")

    Herbs, rosemary, sea salt, garlic and olive oil.

    14.9
  • Prosciutto Schiacciata (12")

    Fresh prosciutto, fresh tomato, bocconcini, garlic and basil.

    22.9
  • Za’atar Schiacciata (12")

    Za’atar (Mediterranean home style dried wild thyme with sesame seeds), fresh tomato, mint and labne (savoury yoghurt).

    18.9

ENTREES

  • Dip Platter

    Two dips and za’atar in olive oil served with garlic pita bread.

    17.9
  • Saganaki Prawns

    Prawns, fresh capsicum, Spanish onion, tomato and parsley flamed with ouzo in a Napoletana sauce. Served in a terracotta pot with char-grilled Turkish Bread.

    25.9
  • Lahem alla Hummus

    Pan fried lamb back strap pieces, coated in Lebanese spices and garlic, served on a bed of hummus and rocket, drizzled with olive oil and accompanied with Lebanese bread.

    21.9
  • Tapas Plate (serves 2)

    Assorted Mediterranean delicacies prepared daily, served with Lebanese bread.

    29.9
  • Haloumi

    Pan fried haloumi cheese, served with cherry tomatoes, lemon zest and fresh mint. Finished with extra virgin olive oil and rocket.

    18.9
  • Soft Shell Crab

    Tempura battered soft shell crab, seasoned with Mediterranean spices and served with a orange and sumac aioli.

    21.9

SALADS

  • Warm Chicken Caesar Salad

    Grilled marinated chicken served with bacon, cos lettuce, parmesan shards, anchovies, croutons and a poached egg in a light Caesar dressing.

    24.9
  • Mediterranean Salad– House Special (GF) Lamb

    Char-grilled marinated lamb served with mixed lettuce, tomato, cucumber, roasted capsicum, olives and fetta with a white balsamic dressing, topped with tzatziki and drizzled with extra virgin olive oil.

    25.9
  • Mediterranean Salad– House Special (GF) Chicken

    Char-grilled marinated chicken served with mixed lettuce, tomato, cucumber, roasted capsicum, olives and fetta with a white balsamic dressing, topped with tzatziki and drizzled with extra virgin olive oil.

    23.9
  • Prawn Salad (GF)

    Char-grilled citrus marinated prawns with crispy prosciutto, red onion, fresh orange segments, cherry tomatoes and rocket. Finished with a white balsamic honey mustard dressing, crumbled Danish fetta and drizzled with an orange and sumac aioli.

    27.9

GOURMET SALADS

Try adding any of these tasty additions:

Chicken 6.0 | Haloumi 6.0 | Lamb 8.0 | Falafel 6.0

  • Quinoa Vegetarian Salad (GF)

    Roasted capsicum, roasted pumpkin, zucchini, cherry tomatoes, corn, rocket, quinoa, baby spinach and chick peas finished with a sticky balsamic reduction.

    20.9
  • Fattoush

    Traditional Lebanese salad of cos lettuce, Lebanese cucumbers, cherry tomatoes, spring onion, radish, parsley, mint and toasted Lebanese bread. Finished with a sumac, lemon juice and pomegranate molasses dressing.

    19.9

PASTA & RISOTTO

Entrée Size 2.0 Less

  • Fettuccine Ragu

    Slow cooked tender braised chunks of beef with onions, carrots, celery and garlic in a rich red wine and tomato sauce.

    23.9
  • Penne di Casa

    Chorizo sausage, chicken, fresh capsicum, basil, red onion, chilli and shaved parmesan in a Napoletana sauce.

    25.9
  • Fettuccine Royale

    Prawns, avocado, baby spinach, bacon, semi-dried tomatoes, pine nuts, pesto and garlic in a cream sauce.

    28.9
  • Fettuccine or Risotto Granchio

    Brandy flamed local blue swimmer crab meat with chilli, parsley, fresh tomato, cracked pepper and garlic in a rose sauce.

    28.9
  • Risotto Funghi (GF)

    Arborio rice with a trio of mushrooms (porcini, Swiss and button), Spanish onion, thyme, truffle oil, peas, baby spinach and shaved parmesan cooked in a mascarpone sauce with white wine and chicken broth.

    26.9
  • Penne con Pollo

    Chicken breast pieces, semi-dried tomatoes, mushrooms, roasted capsicum and basil in a cream and tomato sauce.

    24.9
  • Ravioli Zucca

    Bocconcini and sundried tomato filled ravioli with a pumpkin, pine nut, fetta, sage, baby spinach, white wine and cream sauce.

    25.9
  • Spaghetti or Risotto Marinara

    Fresh local seafood flamed in brandy and served in a tomato sauce.

    29.9
  • Risotto Pollo (GF)

    Arborio rice with chicken, red onion, asparagus, bacon, baby spinach, parmesan and chilli in a saffron chicken broth.

    26.9

MAIN COURSES

  • Pollo Parmigiana

    Crumbed chicken breast topped with ham, mozzarella and a Napoletana sauce served with chips.

    24.9
  • Vegetarian Stack (GF)

    Layers of grilled eggplant, sweet potato rounds, zucchini, roasted capsicum, whole Swiss brown mushrooms and basil in a Napoletana sauce with parmesan and bocconcini cheese. Oven baked and finished with sticky balsamic vinegar and fresh rocket.

    25.9
  • Calamari

    Fresh calamari lightly dusted and fried, served with chips and a traditional fattoush salad with a side of orange and sumac aioli.

    31.5
  • Seafood Bouillabaisse

    Provincial fish stew with fish pieces, mussels, prawns, calamari, capers, fresh capsicum, Spanish onion, roasted garlic, chilli, parsley and cherry tomatoes. Oven baked in a paella pan with white wine, saffron and fennel.

    37.9
  • Scaloppine Funghi

    Pan fried veal medallions cooked in a mixed mushroom (porcini, Swiss and button), cracked pepper, spring onion, cream and red wine jus. Drizzled with truffle oil and served on a bed of mascarpone mashed potato. Finished with broccollini.

    28.9
  • Dukkah Bistecca (GF)

    Char-grilled YP Black Angus certified scotch fillet steak, dukkah crusted and topped with a garlic, thyme and red wine jus glaze with wilted spinach. Served on a bed of mascarpone mashed potato.

    39.9
  • Pollo Mediterranean

    Chicken kiev stuffed with prosciutto, apricots, spring onion, basil, mushrooms and bocconcini finished with a brandy and cream sauce. Served on sweet potato mash and topped with fresh rocket.

    29.9
  • Lamb Tagine

    Slow-cooked lamb shoulder with onion, capsicum, zucchini, potato, chick peas and fresh tomato. Finished with a rosemary glaze, labne and melted fetta and served with char-grilled Turkish bread.

    29.9
  • Seafood Paella (GF)

    Calaspara rice with black muscles, prawns, calamari, Spanish onion, bacon, chorizo, sausage, capsicum, peas, parsley, garlic, fresh tomato and saffron in a white wine and chicken broth. Cooked and served in a paella pan.

    37.9
  • Pork Tenderloin

    Char-grilled prosciutto wrapped pork tenderloin in a sauce of seeded mustard, chilli flakes, garlic, lemon, parsley and white wine. Served on a bed of roasted carrots, roasted beetroot and rosemary potatoes.

    29.9
  • Mixed Grill

    Grilled skewers of chicken, lamb and kafta served with hummus, tzatziki, tabouli, rosemary potatoes and Lebanese bread.

    36.9
  • Crab Bistecca

    Char-grilled YP Black Angus certified scotch fillet steak topped with tempura battered soft shell crab in a spring onion, garlic, cream and red wine jus. Served on mascarpone mashed potato.

    44.9

PIZZA (9″ OR 12″)

Gluten Free (9” + 4.0) (12” + 5.0)

All Pizzas include cheese and a tomato base with salt, pepper and oregano seasoning.

  • Hawaiian

    Ham and pineapple.

    14.9 19.9
  • Margherita

    Fresh tomato, basil, bocconcini and garlic.

    14.9 19.9
  • Meat Lovers

    Pepperoni, bacon, chicken, ham, onion, chilli and B.B.Q sauce.

    16.9 22.9
  • Di Casa

    Pepperoni, fresh tomato, olives, roasted capsicum, mushrooms, fresh basil and chilli.

    17.5 23.9
  • Gourmet Vegetarian

    Semi-dried tomatoes, eggplant, bocconcini, olives, pumpkin, capsicum, rocket and pesto sauce base.

    17.9 24.9
  • Pollo

    Chicken, bacon, onion, mushrooms and cherry tomatoes topped with cos lettuce and a house special sauce.

    16.9 22.9
  • The Broadway

    Pepperoni, olives, prawns, chilli, fresh basil and marinated tomatoes.

    18.5 25.9
  • Gourmet Lamb

    Grilled lamb, cherry tomatoes, caramelised onion, chilli and dollops of tzatziki with fresh lemon wedges.

    18.9 26.9
  • The Partridge

    Baby spinach, pepperoni, Spanish onion, fresh capsicum, prawns, bacon, fetta and house special sauce.

    18.5 25.9
  • Marinara (Allow minimum 25 minutes to cook).

    Prawns, calamari, mussels, basa, anchovies and parsley.

    23.9 29.9
  • The Lot

    Ham, pepperoni, bacon, onion, roasted capsicum, mushrooms, olives, pineapple and anchovies.

    18.5 25.9

CALZONES

  • Calzone

    Ham, pepperoni, roasted capsicum, mushrooms, olives and cheese topped with a Napoletana sauce and parmesan cheese.

    23.9
  • Vegetarian Calzone

    Pumpkin, pesto, semi-dried tomatoes, eggplant, mushrooms, fetta and mozzarella topped with a Napoletana sauce and parmesan cheese.

    23.9

SIDES

  • Pita Bread

    3.0
  • Chips

    Served with tomato sauce.

    8.9
  • Garden Salad (GF)

    Lettuce, tomato, cucumber, olives, onion and roasted capsicum with an Italian dressing.

    9.9
  • Potato Wedges

    Served with sour cream and sweet chilli sauce.

    9.9
  • Vegetables (GF)

    Honey roasted carrots, beetroot, rosemary potatoes and broccollini, pan fried in garlic, olive oil and rosemary.

    12.9
  • Vegetables (GF)

    Honey roasted carrots, beetroot, rosemary potatoes and broccollini, pan fried in garlic, olive oil and rosemary.

    12.9