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BREAKFAST - LUNCH - DINNER - DESSERT
Big Breaky grilled bacon, thick pork cumberland sausage, black pudding, grilled tomato and fried free range eggs, served with toast Smoked Kipper Fillets with poached free range eggs on an ‘english’ muffin & topped with hollandaise sauce Eggs Benedict an ‘English’ muffin topped with shaved leg ham, poached free range eggs & hollandaise sauce Scrambled Eggs free range with grilled tomato & toast Extras - venison chorizo - grilled bacon
- buttered swiss brown mushrooms Cinnamon French Toast fresh strawberries, ‘enterprise’ pure cream & ‘Canadian’ maple syrup Toasted Muesli Brook Farm with macadamias & creamy vanilla yoghurt Croissant - shaved leg ham & ‘Capel Vale’ cheddar - butter & homemade jam Cape Seed Fruit Loaf 2 slices served with butter Toast 3 slices served with butter Extra - homemade jam Available Sunday’s 8.30 - 11.00
A 15% surcharge applies on public holidays.
Fresh Bread - with butter - olive oil & balsamic Garlic Bread (3 slices)
(4 slices)
8
Turkish Bread - selection of today’s dips 17.5 - venison chorizo, marinated ‘calender' feta, with balsamic & olive oil
Soup of the Day served with fresh bread Grilled Asparagus & soft boiled egg with salad of shaved parmesan, crispy bacon & mixed leaves. Capel Vale Cheddar & Branston Pickle Baguette
Served with chunky friesBaguette of the Day
Ask wait staff for today’s fresh selectionFresh Oysters 1/2 Doz Natural with lemon wedge 17.5 Red wine vinegar & shallot 17.5 Chilli and Garlic Butter 17.5 Kilpatrick 19.5 Floured Lemon Pepper Squid, dusted with smoked paprika salt
Served with a salad of roast capsicum, cucumber and 'manzanillo' olives.The 'Frog' Caesar
Salad of baby cos, bacon crisps, soft boiled egg, herb croutons, shaved parmesan tossed in traditional dressing. Topped with white anchovies.Roast chicken optional 6 Local Fish & Chips with Tartare Sauce Pasta of Local Prawns
Saute with garlic & fresh chilli, sugar snap peas, chopped parsley & basil. Finished with 'gillet grove' olive oil and shaved parmesan.Local Fish of the Day
Ask wait staff for today’s fresh selection‘The Frog’ Tasting Plate
Ask wait staff for today’s fresh selectionHarissa Spiced Pork Cutlet
With lemon scented cous cous & meditterean vegetable salad & tzatziki.Steak Frits
300g scotch fillet served with chunky fries, slow roast roma tomatoes & green peppercorn aioliA 15% surcharge applies on public holidays.
Fresh Bread - with butter - olive oil & balsamic Garlic Bread (3 slices)
(4 slices)
8
Turkish Bread - selection of today’s dips 17.5 - venison chorizo, marinated ‘calender’ Persian feta, with balsamic & olive oil
Soup of the Day, served with fresh bread Grilled Asparagus & Soft Boiled Egg
With salad of shaved parmesan, crispy bacon & mixed leaves.Floured Lemon Pepper Squid, dusted with smoked paprika salt
Served with salad of cucumber, roast capsicum & 'manzanillo' olives.Chermoula Spiced Quail
Served on chickpea & coriander pattie with herb yoghurt.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 selectionsFresh Oysters 1/2 Doz Natural with lemon wedge 17.5 Red wine vinegar & shallot 17.5 Chilli & Garlic Butter 17.5 Kilpatrick 19.5
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.
Local Fish of the Day
See wait staff for today's fresh selection.Oven Roasted Chicken Breast
With grilled asparagus, pancetta crisps and a wild mushroom cream.Harissa Spiced Pork Cutlet
With lemon scented cous cous & meditterean vegetable salad & tzatziki.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.
Saffron Poached Pear
With honey & macadamia parfaitWarm Chocolate Brownie
With vanilla ice cream & raspberry couliVanilla Pannacotta
With strawberry compote & shortbreadOrange & Passionfruit Tart
With 'enterprise' pure creamAll dessert are made in house.
Blue Cow Cheese Selection:
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.
