Indigo Menu

with garlic butter

with garlic butter and mozzarella cheese

with yuzu sake dressing, shishito, caviar and furikake seasoning

with gochujang sauce and fermented kimchi

with gochujang sauce, creamy slaw,
yuzu mayonnaise and crispy noodles

with blistered tomatoes, kalamata olives, labneh, pomegranate and toasted pita bread

with green papaya, Thai mint and nam jim dressing

choice of natural, ponzu dressing or lychee
and strawberry dressing

with sesame and poppyseed seared tuna, brown rice, edamame, shallots, avocado, shishito, yuzu sake dressing and furikake seasoning

with falafel, cos lettuce, cucumber, tomato, crispy pita, lemon, mint, sumac and vinegar dressing

with roasted sweet potato, Danish fetta, wild rocket, toasted pepitas, dried cranberries, creamy yuzo and honey dressing

Chilled prawns (4) $9m $9.90nm
Poached chicken $7m $7.70nm
Smoked salmon $7m $7.70nm

served with chips, creamy apple slaw and gravy

with Napoli sauce, ham and mozzarella cheese

served with chips, creamy apple slaw and tartare sauce

with Moroccan spices, prunes, toasted almonds,
pilaf rice and dried cranberries

with charred pita, fattoush salad, yuzu mayo
and gochujang sauce

with king prawns, seared scallops, mussels and spicy pork nduja sauce

with leek purée, grilled chicken breast,
baby spinach, orange zest and fennel pollen

with Ebony Black Angus beef ragu, wild rocket,
cherry tomato, garlic and pecorino cheese

Wagyu beef patty, slow cooked beef rib, maple bacon, hi-melt cheese and ranch sauce

200gram beef, shredded lettuce, tomato, beetroot, caramelized onion, smoky bacon, free range egg and ketchup

with thigh fillet, creamy slaw, gochujang sauce
and smashed avocado

Triple beef patty 300grams, maple bacon, McClures pickles, American mustard, Jacks’ cheese and ranch sauce

served with Greek salad, chips, tzatziki and pita bread

marinated in garlic and lemon, crispy potato,
sautéed greens and red wine jus

marinated in red wine, rosemary and garlic served with soft polenta, sautéed greens and cooking reduction

Steaks served with crunchy steakhouse chips and wedge salad consisting of iceberg, ranch sauce, crispy beef bacon, cherry tomatoes and crispy onions.

Steaks served with crunchy steakhouse chips and wedge salad consisting of iceberg, ranch sauce, crispy beef bacon, cherry tomatoes and crispy onions.

Steaks served with crunchy steakhouse chips and wedge salad consisting of iceberg, ranch sauce, crispy beef bacon, cherry tomatoes and crispy onions.

Australian grilled king prawns (2)

Creamy mushroom | Pink peppercorn |
Merlot and port wine jus | Creamy Dianne |
Béarnaise | Sticky barbeque rib | Creamy roast garlic sauce

with potato and zucchini rosti, sautéed spinach,
grilled king prawns, avocado and garlic cream sauce

Crispy skin pork belly with sweet potato purée,
charred Dutch carrots, kalettes, caramelised apple and raisin chutney, red wine jus

with charred baby fennel, parsnip and caramelised leek purée, Romanesco broccoli, honey glazed Dutch carrot and champagne foam

with charred asparagus, crispy potato, kalettes,
beetroot hummus, fresh pomegranate and za’atar

with truffle oil, balsamic glaze, lemon salt, herb potato, sautéed asparagus and broccolini

Vegan beetroot pattie, baby cos lettuce, tomato, onion, vegan cheese, pickles, tomato relish and vegan mustard mayo

Rocket, lettuce, vegan cheese, garlic marinated
portobello mushroom, roasted pepper, basil pesto and herbed vegan mayonnaise

Roasted kalettes, Dutch carrots, sweet potato, eschalots, yuzu vegan mayo, toasted sunflower seeds and za’atar

Grilled barramundi fillet, king prawns (4), half shell scallops (4), soft shell crab, battered flathead fillets, smoked salmon, organic natural oysters (4) served with crunchy fries, chopped salad, seasonal fruit and an assortment of condiments

with chips

served with fries

with chips

with steamed vegetables

topped with parmesan cheese

with chocolate fudge sauce and vanilla bean ice cream

served with chocolate and caramel fudge dipping sauce with fresh strawberries

with butterscotch sauce and vanilla bean ice cream

served with almond biscotti