Uc food

House Marinated with a hint of lemon (V/VE/GF)

Warm Hand cut crisp / Dip (Gochujan honey Yoghurt) (V/GF)

Triple cooked chips with dip (V/VE/GF)

Triple cooked chips tossed in chimichurri dressing topped with parmesan (GF)

Fried pickles - (served with) chive and dill mayo (V).

Whipped feta, roasted tomatoes,(served with) sourdough toast (V).

(Served with) Focaccia

Fried pickles - (served with) chive and dill mayo (V).

Corn ribs, smoked chipotle butter - (served with) lime wedge & lime mayo (V/GF).

Conference pears over greens, lemon vinaigrette, Avocado, pomegranate with toasted sunflower seeds

Whipped feta, roasted tomatoes,(served with) sourdough toast (V).

Low and slow burnt ends with fresh apple slaw

Pick from, Mongolian Glaze, Kanas City, Garlic Parm

Triple cooked chips tossed in chimichurri dressing topped with parmesan (GF)

Sweet slow roasted beetroot carpaccio, glossy olive oil, feta cheese, cracked black pepper

(Served with) Focaccia

Homemade Cowboy butter

Crab meat tossed in brown butter on focaccia toast, topped with crispy leek

Grilled sardines - (served with) salsa verde - charred lemon (GF).

Charred sweetheart cabbage - soy miso emulsion (V).

in a smokey ndjuja sauce with focaccia

Tomahawk steak with charred garlic hispi cabbage, potato terrine and bearnaise mayo - Allow 30-40min cooking time

Seasonal squash stuffed with buttery leeks, mushrooms and thyme - topped with a miso mushroom cream sauce

Half slow cooked marinade 48 hours harissa chicken with homemade flatbread, citrus couscous and hummus - Allow 30-40 min cooking time