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Eat

EAT

Our chef’s kitchen menu features share plates, cheese & charcuterie boards, tacos, salads and sides.

Ginger & Soy Chicken Karaage
$ 17

w/ roast sesame seeds, pickled cucumber, yuzu mayo

Rice Flour Crumbed Fried Cauliflower
$ 16

w/ vegan sriracha aioli, chimichurri

Roast Duck Arancini
$ 18

w/ crispy sage, truffle drizzle, manchego cheese (3)

Calamari Fritti
$ 19

w/ confit garlic aioli, shaved fennel, fresh lemon

Mini Vegan Spring Rolls
$ 15

Tuscan kale slaw, sweet chilli sauce (7)

Fries
$ 12

w/ loop seasoning, ketchup

Sweet Potato Fries
$ 12

Sweet potato fries, sea salt, aioli

Bao Buns - Spiced Tempura King Oyster Mushroom (V)
$ 16

w/ daikon radish salad, sriracha aioli

Bao Buns - Roast Pork Belly
$ 17

w/ pickled cucumber, spring onion, hoisin sauce (2)

Bao Buns- Soft Shell Crab
$ 17

w/ Red cabbage & mint slaw, yuzu mayo (2)

Dips and Olives
$ 19

Seasonal dips, lemon & rosemary marinated Tuscan blend olives, grilled bread

Charcuterie Board
$ 29

Selection of cured meats, tomato/shallot relish, Pickled baby vegetables, grilled bread

Cheese Board
$ 29

Selection of soft and hard cheeses, quince, fresh fruit, nuts & lavosh crackers

Loop Grazing Board
$ 32

Selection of cheeses, cured meats, dips, olives, pickles & grilled bread

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