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Menu The Loft

  • à la carte

à la carte

Start

Local king prawn sofrito, white beans, spinach and charred lemon
$16.5
Twice cooked bangalow pork belly, roasted apple sauce, vanilla, celeriac and candied pancetta
$15.5
Daily handmade pasta (see specials)
$26
Roasted beetroot pate with warm house baked brioche, toasted walnut crumble
$15
Crisp sesame salt and pepper squid, fennel, greens, peanut relish
$16
Sticky beef short ribs with blood orange, star anise, manuka honey (d/f)
$28

Main

Grilled ocean trout, roasted sweet onions, kipflers, greens and tomato marmalade
$29
“Mushrooms in toast” seasonal mushrooms, pumpkin damper, rainbow chard and bocconcini
$25
Grass fed angus rib fillet, roasted bone marrow, potato tart and garlic cream
$31
Pan fried barramundi, salt baked jerusalem artichoke, chorizo, peas and confit garlic
$29
Roasted free range chicken leg, pearl barley, butternut, raisins preserved lemon and feta
$27
8hr slow cooked lamb shoulder chickpea & oyster mushroom ragout, labna
$31

Sides

Warm marinated local olives
$5
Baked kumara, lemon pickle, feta
$8
Parmesan fries
$7
Green beans, almond butter
$7
Extra bread
$2

Sweet

Mandarin pudding, mandarin icecream, orange blossom syrup, clotted cream
$13
Quince tarte tatin, burnt fig ice cream
$13
Chocolate pavlova, cinnamon poached rhubarb, mascarpone
$12.5
Baked carob cheesecake, chocolate and crème fraiche mousse
$13.5

Fully reserved on TheFork

Prices and dishes may change.

These prices do not include offers.

Fully reserved on TheFork
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