
BREAKFAST - LUNCH - DINNER - DESSERT

| Big Breaky |
grilled bacon, thick pork cumberland sausage, black pudding, grilled tomato and fried free range eggs, served with toast |
|
16 |
| Smoked Kipper Fillets |
with poached free range eggs on an ‘english’ muffin & topped with hollandaise sauce |
|
14 |
| Eggs Benedict |
an ‘English’ muffin topped with shaved leg ham, poached free range eggs & hollandaise sauce |
|
12 |
| Scrambled Eggs |
free range with grilled tomato & toast |
|
10 |
| |
Extras |
- venison chorizo |
|
4.5 |
| |
|
- grilled bacon
|
|
4.2 |
| |
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- buttered swiss brown mushrooms |
|
4 |
| Cinnamon French Toast |
fresh strawberries, ‘enterprise’ pure cream & ‘Canadian’ maple syrup |
|
11 |
| Toasted Muesli |
Brook Farm with macadamias & creamy vanilla yoghurt |
|
8 |
| Croissant |
|
- shaved leg ham & ‘Capel Vale’ cheddar |
|
7 |
| |
|
- butter & homemade jam |
|
5 |
| Cape Seed Fruit Loaf |
2 slices served with butter |
|
4.5 |
| Toast |
3 slices served with butter |
|
3 |
| |
Extra |
- homemade jam |
|
1 |
Available Sunday’s 8.30 - 11.00
A 15% surcharge applies on public holidays.
TOP

| Fresh Bread |
- with butter |
|
4 |
|
- olive oil & balsamic |
|
5 |
| Garlic Bread |
(3 slices) |
|
6 |
|
|
(4 slices) |
|
8 |
| Turkish Bread |
- selection of today’s dips |
|
17.5 |
|
- venison chorizo, marinated ‘calender' feta, with balsamic & olive oil
|
22.5 |
| Soup of the Day |
served with fresh bread |
|
9 |
| Grilled Asparagus |
& soft boiled egg with salad of shaved parmesan, crispy bacon & mixed leaves. |
16 |
Capel Vale Cheddar & Branston Pickle Baguette
Served with chunky fries |
13 |
Baguette of the Day
Ask wait staff for today’s fresh selection |
16.5 |
| Fresh Oysters |
1/2 Doz |
Doz |
|
|
Natural with lemon wedge |
17.5 |
32 |
|
|
Red wine vinegar & shallot |
17.5 |
32 |
|
|
Chilli and Garlic Butter |
17.5 |
32 |
|
|
Kilpatrick |
19.5 |
36 |
|
Floured Lemon Pepper Squid, dusted with smoked paprika salt
Served with a salad of roast capsicum, cucumber and 'manzanillo' olives. |
21 |
The 'Frog' Caesar
Salad of baby cos, bacon crisps, soft boiled egg, herb croutons, shaved parmesan tossed in traditional dressing. Topped with white anchovies. |
19 |
| Roast chicken optional |
|
6 |
| Local Fish & Chips with Tartare Sauce |
|
22 |
Pasta of Local Prawns
Saute with garlic & fresh chilli, sugar snap peas, chopped parsley & basil. Finished with 'gillet grove' olive oil and shaved parmesan. |
28.5 |
Local Fish of the Day
Ask wait staff for today’s fresh selection |
M/Price |
‘The Frog’ Tasting Plate
Ask wait staff for today’s fresh selection |
28 |
Harissa Spiced Pork Cutlet
With lemon scented cous cous & meditterean vegetable salad & tzatziki. |
34 |
Steak Frits
300g scotch fillet served with chunky fries, slow roast roma tomatoes & green peppercorn aioli |
35 |
A 15% surcharge applies on public holidays.
TOP

| Fresh Bread |
- with butter |
|
4 |
|
|
- olive oil & balsamic |
|
5 |
| Garlic Bread |
(3 slices) |
|
6 |
|
|
(4 slices) |
|
8 |
| Turkish Bread |
- selection of today’s dips |
|
17.5 |
|
|
- venison chorizo, marinated ‘calender’ Persian feta, with balsamic & olive oil
|
|
22.5 |

| Soup of the Day, served with fresh bread |
9.5 |
Grilled Asparagus & Soft Boiled Egg
With salad of shaved parmesan, crispy bacon & mixed leaves. |
16 |
Floured Lemon Pepper Squid, dusted with smoked paprika salt
Served with salad of cucumber, roast capsicum & 'manzanillo' olives. |
14 |
Chermoula Spiced Quail
Served on chickpea & coriander pattie with herb yoghurt. |
19.5 |
Local Prawn Skewers
Marinated in garlic & rosemary served with saffron rice and tomato & herb salsa. |
19.5 |
Vension Carpaccio
With beetroot relish, horseradish creme fraiche and herb & garlic croutons. |
22.5 |
Petit Reef & Beef
Medallion of eye fillet cooked to your liking, topped with saute local prawns served with grilled polenta & pepperonata. |
26 |
The 'Frog' Tasting Plate
Ask wait staff for today's fresh selections |
28 |
| Fresh Oysters |
1/2 Doz |
Doz |
|
Natural with lemon wedge |
17.5 |
32 |
|
Red wine vinegar & shallot |
17.5 |
32 |
|
Chilli & Garlic Butter |
17.5 |
32 |
|
Kilpatrick |
19.5 |
36 |

|
The 'Frog' Caesar
Salad of baby cos, bacon crisps, soft boiled eggs, herb croutons, shaved parmesan cheese tossed with traditional dressing. Topped with white anchovies. |
19 |
|
Roast Chicken Optional |
6 |
Pasta of Local Prawns
Saute with olive oil, garlic & fresh chilli, sugar snap peas, finished with chopped parsley and shaved parmesan. |
28.5 |
|
Seafood Duo Marinated garlic & rosemary prawn skewers with saffron rice & floured lemon pepper squid, dusted with smoked paprika served on a bed of salad. |
32 |
Local Fish of the Day
See wait staff for today's fresh selection. |
m/price |
Oven Roasted Chicken Breast
With grilled asparagus, pancetta crisps and a wild mushroom cream. |
31 |
Harissa Spiced Pork Cutlet
With lemon scented cous cous & meditterean vegetable salad & tzatziki. |
34 |
Rosemary Salted Lamb Rump
On grilled polenta and zucchini, finished with watercress and a chunky tomato & roast pepper salsa. |
34 |
Steak Frits
300gram scotch fillet cooked to your liking, served with chunky fries, slow roast roma tomatoes, watercress, peppercorn aioli and veal jus. |
35 |
Prime Eye Fillet
250 gram fillet cooked to your liking, with truffled mash potato, braised red cabbage, steamed greens & veal jus. |
39 |
| Chunky Fries with tomato kesundi |
7.5 |
| Spiced Wedges with sweet chilli & sour cream |
9.5 |
| Mash Potato with truffle oil |
7.5 |
| Buttered Seasonal Greens |
7.5 |
| Cherry Tomato & leaf salad |
7 |
A 15% surcharge applies on public holidays.
TOP

Saffron Poached Pear
With honey & macadamia parfait |
10 |
Warm Chocolate Brownie
With vanilla ice cream & raspberry couli |
10.5 |
Vanilla Pannacotta
With strawberry compote & shortbread |
9.5 |
Orange & Passionfruit Tart
With 'enterprise' pure cream |
11 |
|
All dessert are made in house. |
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| Blue Cow Cheese Selection: |
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|
|
Barossa Valley St Kitts Brie, from Barossa South Australia.
A small washed rind cheese, made from cows milk with a firm texture. Displaying bitey, crisp salt characters with a slightly metallic finish. |
|
|
Maffra Clothbound Cheddar, from Gippsland Victoria.
A smooth compact cheddar, aged for 12 months, wrapped in traditional cloth and then wazed, allowing the cheddar to fully develop. |
|
|
Cropwell Bishop Stilton, from Midlands England.
A cow’s milk cheese, it will exhibit dark chocolate and intense spicy blue flavours. |
|
One cheese 9.5 • Two Cheese 18.5 • Three Cheese 27.5
All platters served with quince paste, fresh pear & ‘blue cow’ crisp bread.
A 15% surcharge applies on public holidays.
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