Monday Steak Night
250g Porterhouse, fries, salad & your choice of sauce 25

Tuesday Chicken Night
Half rôtisserie with panzanella & aioli 25

Sunday Roast
Lamb rump, braised peas, kipfler, anchovy 42

MENU

SNACKS

Country sourdough, cultured butter 8

Sydney rock oyster, classic mignonette 6

Fried chickpea fritters, sage, parmesan 9

Giardiniera vegetables 10

Pickled mussels, aioli, potato crisps 15

Whipped cod roe, flat bread 17

SHARED PLATES

Buffalo mozzarella on toast, pistachio & broad leaf rocket 26

Cold roast pork, mustard, capers & pickled onion 22

Lettuce hearts, parmesan dressing, anchovy & pangrattato 24

Grilled Mooloolaba tiger prawns, tamarind, curry leaves 36

MAIN COURSE

Twice baked cheese soufflé 28

Roasted barramundi, summer squash, woodfired tomato, lemon beurre blanc 43

Fish pie – goldband snapper, hot smoked salmon, prawn, dill 42

Confit duck leg, merguez sausage, lentils du puy, parsley salad 39

GRILL

Builders Arms cheeseburger, fries - grass-fed beef or vegan patty 25

250g grain fed Rump Cap, wedge salad & fries 54

300g grass fed NY Strip, wedge salad & fries 62

Eye Fillet ‘Paul Bert’ classic peppercorn sauce & fries 68

Marinated lamb Rump skewer, salsa verde & erbette chard 32

600g Pork Tomahawk, honey mustard glaze 70

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Fries & aioli 12

DESSERT

Chocolate and almond torte, Marsala cream 18

Summer pudding 18

Kensington Pride mango, coconut rice pudding & sesame 17

Affogato with your choice of whisky, Frangelico or Baileys 18

St Andrews’ cheddar, baguette, quince 18