Menu
- to share -
olives + dukkah board with house-made focaccia $16
house made dips trio of dips served with warm house-made focaccia $16
mushroom + parmesan arancini with white truffle aioli $18
szechwan salt + pepper squid pickled veg, wakame, asian herbs $19
polenta crumbed haloumi hot honey, spiced pineapple + caramelised onion relish $18
cheese board + regional platter $28-50- main fare -
house made potato gnocchi creamy pine nut pesto + pecorino $28
smoked chicken fattoush salad* cucumber, pomegranate, cherry tomatoes, radish, salad greens toasted pita + pomegranate molasses $30
*vegan option - sweet potato + sesame spiced kofta fattoush salad $28
creamy mushroom + roast fennel chicken pie seasonal greens $30
coconut + lemongrass grilled pork belly lychee salad + chili jam $34
filo wrapped barramundi lemon myrtle + caper butter, charred corn + tomato salsa soft herb salad, avocado dill crema $38
200g '36° South' beef fillet chimichurri + seasonal vegetables $47
- sides -
zesty cucumber, mint, radish + fetta salad lime salt, garlic olive oil + natural yoghurt $12/6
zesty cucumber, mint, radish + fetta salad lime salt, garlic olive oil + natural yoghurt $12/6
shoestring fries with roast garlic aioli / tomato sauce $10
- sweets -
pumpkin spiced cashew nut cheesecake ginger snap base, pecan brittle, caramel sauce + vanilla ice cream $14
raspberry tart lemon curd, meringue, raspberries + vanilla bean ice cream $14
'the gramps' affogato vanilla ice cream, served with espresso coffee + shot of 'the gramps' rare tawny $16
local 'handpicked' cheese board selection of semi soft + semi hard, raw milk + pasteurised cheeses + baylie's lavosh $28
* please note, our restaurant will be closed on Sat 16 May.
10% surcharge applies on Sundays | 15% surcharge applies on public holidays
telephone | 08 8537 3017 or email | restaurant@lakebreeze.com.au
10% surcharge applies on Sundays | 15% surcharge applies on public holidays
telephone | 08 8537 3017 or email | restaurant@lakebreeze.com.au