Monday Steak Night‍ ‍
250g O’Connor striploin, cabbage slaw, fries & your choice of sauce 28

200g eye fillet, cabbage slaw, fries & your choice of sauce 39

Tuesday Chicken Night
Half rôtisserie chicken, zucchini, white bean & romesco 25

Sunday Rôtisserie
Slow roasted lamb shoulder, spring peas, mint & roast potatoes 44

MENU

SNACKS

Country sourdough, cultured butter 10

Rock oyster, classic mignonette 6

Gilda – manchego, anchovy & olive 9

Whipped cod roe, flat bread 18

Fried calamari, chilli vinegar 18

Devilled mussels, spiced aioli 14

Mortadella skewer 14

SHARED PLATES

Grilled asparagus, zucchini, & goat’s curd salad 24

Chicken liver parfait, rhubarb chutney, grilled sourdough 26

Charcuterie – Noix de jambon, lonza & saucisson 36

King prawns, vadouvan butter, curry leaves 42

MAIN COURSE

Gnocchi sardi, basil & parmesan 28

Wild barramundi, chickpea, chorizo & aioli 46

Fish pie – monkfish, smoked trout, prawns, dill 44

Roasted pork belly, spring peas, fennel 48

GRILL

Builders Arms cheeseburger, fries - grass-fed beef or vegan patty 29

250g grain-fed O’Connor flank steak, wedge salad & fries 48

Lamb rump, bull horn peppers, eggplant, tapenade 55

350g grass-fed O’Connor striploin, wedge salad & fries 58

Eye fillet ‘Paul Bert’, classic peppercorn sauce & fries 68

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Fries & aioli 12

PUDDINGS

Valrhona chocolate torte, crème fraîche, brandy soaked cherries 18

Classic crème caramel 14

Strawberry & elderflower parfait 18

Affogato with your choice of Frangelico, Baileys, or whisky 16

Cheese selection, pickled fig & lavosh 38

All the seafood we serve is Australian, caught or farmed in Australian waters and fisheries