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

Tuesday Chicken Night
Half rôtisserie Jerk chicken with jollof rice and pineapple salsa 25

Sunday Roast
Western plains porchetta with butter beans, wood roasted onions and mustard 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 mozzeralla on toast, pistachio & broad leaf rocket 26

Cold roast pork, mustard, capers & parsley 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, Jonella Farm asparagus & lemon beurre blanc 43

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

Confit duck legs, Lentils du Puy, spiced cabbage 43

GRILL

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

Marinated lamb Rump skewer, salsa verde & collard greens 32

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

600g Pork Tomahawk, honey mustard glaze 70

250g grain fed Rump Cap 54

300g grass fed NY Strip 62

All steaks served with wedge salad, fries & a choice of pepper sauce, chimichurri

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Fries, aioli 12

DESSERT

Summer pudding 18

Kensington Pride mango, coconut rice pudding & sesame 17

Chocolate torte, Marsala cream 18

Affogato with your choice of whisky, Frangelico or Baileys 18

St Andrews’ cheddar, baguette, quince 18