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

Tuesday Chicken Night
Half rôtisserie peri peri chicken, fragrant tomato rice 25

Sunday Roast
Loddon Valley lamb rump, spring peas, pomme puree and jus 42

MENU

SNACKS

Country sourdough, cultured butter 8

Sydney rock oyster, classic mignonette 6

Pickled giardiniera vegetables 10

Pig’s head croquette 8

Whipped cod roe, flat bread 16

Pickled mussels, aioli, potato crisps 15

SHARED PLATES

Heritage beetroot, stracciatella, sour cherry & capers 17

Radicchio, celeriac, pomegranate, radish, orange & ricotta salata 24

Chicken & leek terrine, endive, pickled quince 24

Grilled butterflied tiger prawns, tamarind, curry leaves 36

MAIN COURSE

Cavatelli, wild garlic, cime di rapa, pecorino 28

Wild barramundi, brussels sprouts & lemon beurre blanc 43

Fish pie – goldband snapper, trout, prawn, dill 39

Half roast chicken, wood grilled greens & mustard jus 40

GRILL

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

Marinated lamb rump skewer, salsa verde & collard greens 32

600g Ravens Creek pork tomahawk, mustard fruits & braised leeks 75

250g grain-fed Rump Cap 54

200g grass-fed Eye Fillet 65

300g grain-fed NY Strip 68

All steaks served with kohlrabi remoulade, fries & choice of pepper sauce or béarnaise

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Yellow butter beans, romesco sauce 15

Baby cos, pickled fennel, mustard vinaigrette 12

Fries, aioli 12

DESSERT

Sticky date pudding, butterscotch caramel, orange, cream 18

Rhubarb & pistachio, Eton mess 16

Chocolate pot de crème, citrus, brandy snap 17

Affogato with your choice of whisky, Frangelico or Baileys 16

Selection of local & imported cheeses, fig jam, baguette 38