Menu

Attunga Menu

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Crinkle Cut Chips – 15

alpine pepper aioli. (VE GF)

Trio of Dips – 20

with grilled focaccia. (V)

Prawn or Vegetable Gyoza – 18

side of soy dipping sauce. (V)

Pumpkin Sage Arancini – 18

side of chimichurri. (V GF)

Sweet and Sour Tofu – 18

bed of chilli lime slaw. (VE GF)

Sautéed Green Beans 16

with garlic and sesame seeds (V GF)

Roast Pumpkin and Beetroot Salad – 24

mixed leaves, pumpkin, beetroot, walnut, feta with a demi-glaze dressing (GF).

Karaage Chicken – 20

buttermilk soaked, with smoked paprika aioli. (GF)

Crispy Pork Belly Bites – 20

with a chilli soy dip. (GF)

Lamb Koftas – 25

seasoned rocket, side of alpine mint.

Grilled Murray Cod – 28

Thai betel leaf and pickled vegetables. (GF)

Kangaroo Carpaccio – 30

with beetroot, radish, topped with crushed macadamia nuts, olive oil and lemon dressing. (GF)

Miso Marinated Sirloin – 36

grilled bok choy, side of chimichurri.

Trio of Desserts – 33

Range of Gluten free desserts, cream and ice cream. (GF)

GF – Gluten Free, GFO – Gluten Free Option, V – Vegetarian,

DF - Dairy Free, DFO - Dairy Free Option, VE – Vegan VEO – Vegan Option

We aim to minimise cross contamination in our kitchen but cannot guarantee it is free from allergens.

We aim to have our fryer gluten free. Please inform us if you have any food allergy.