| Pub Grub |
| Roasted winter vegetable salad w spinach, pine nuts and a basil parmesan mayonnaise (gf)(v) |
15 |
| w char grilled chicken breast |
18 |
| w smoked salmon |
18 |
| Caesar Salad cos lettuce, free range egg, anchovies, crispy bacon, croutons and parmesan tossed in house made dressing |
15 |
| w char grilled chicken breast |
18 |
| w smoked salmon |
18 |
| Squid Salad – Fresh squid dusted in Szechuan pepper, sea salt and chilli, flash fried and served with mixed leaf salad and soy chilli dressing |
15 |
| Pyrmont Point Beef Burger – Chargrilled beef pattie topped w caramelised onion, gherkins, beetroot, tomato, mixed leaf, house made aioli and tomato relish all on damper roll served with chips |
18 |
| Portugese Style Chicken and Bacon Burger – Chicken breast marinated in a house made Portugese sauce topped with cucumber, tomato, grilled bacon, house made sweet chilli aioli, guacamole and mixed leaf all on a damper roll served with chips |
18 |
| Golden Lentil Pattie – Lightly curried lentil pattie grilled and topped with hummus, house made sweet chilli aioli, tomato, cucumber and mixed leaf all on a damper roll served with chips (v) |
18 |
| Steak Sarni – 140gm 150 day grain fed scotch fillet topped with caramelised onions, tomato, cucumber, swiss cheese, house made tomato relish and aioli all on a toasted panini served with chips (v) |
18 |
| Add Swiss cheese or bacon to any burger |
2 |
| Fresh Flathead Fillets lightly beer battered to order served with crisp garden salad and house made tartare sauce |
19 |
| The New Yorker – 250gm Black Angus Riverina Sirloin minimum 150 days grain fed served on creamy mash and broccolini, topped with café de paris butter and red wine jus (gf) |
25 |
| The Cattleman – 350 gm Darling Downs Rib Eye minimum 120 days grain fed served wtih crisp garden salad and chips and a choice of mushroom or peppercorn gravy |
26 |
| The King! – Pyrmont Point Hotel’s famous King Prawn Linguine. Fresh egg linguine with prawns, spinach, tomato, chilli and garlic in a white wine sauce |
22 |
| The Parmi – The reason you come to the pub! served with crisp garden salad and chips |
18 |
| Sides |
| Herbed garlic bread (V) |
6 |
| Bowl of chips (v)(gf) |
6 |
| Wedges w sweet chilli and sour cream (v) |
7 |
| Garden salad (v)(gf) |
5 |
| Seasonal vegetables (v)(gf) |
6 |
| Something To Share |
| Antipasto Board - Smoked and cured meats, grilled eggplant and basil roulades, grilled haloumi, stuffed button mushrooms, grilled asparagus wrapped in prosciutto, marinated olives, hummus, babaganoush and pita bread |
18 |
| The Big Dipper – A trio of house made dips with marinated olives and Turkish bread (v) |
15 |
| Pulled Pork Belly and Pistachio Terrine – with raisin relish, parsley salad, crackling and toasted sourdough |
18 |
| Tapas Plate – Italian meatballs in Napolitana sauce with parmesan, chilli chicken drumettes, grilled chorizo and haloumi, lemon thyme mayonnaise, tomato basil salsa and pita bread |
18 |
| Something Special |
| Smoked Salmon Stack with corn fritters, fresh avocado and spinach topped with house made hollandaise (gf) |
16 |
| Crispy Skin Pork Belly – 2 1/2 hour confit pork belly served with a Waldorf remoulade salad and apple puree(gf) |
16 |
| Fillet Mignon – 200gm 150 day grain fed eye fillet wrapped in prosciutto. Served with smashed wasabi potatoes, green beans and beetroot relish (gf) |
25 |
| 4 Hour Braised Lamb Shanks with soft polenta, wilted English spinach and topped with a rich tomato bouillion |
24 |
| Pan Fried Hapuka Fillet served with a bouillabaisse of prawn tomato consommé, market fresh mussels, new potatoes and char grilled sourdough |
24 |
| Braised Rabbit, chorizo and spinach fresh egg pappadelle pasta, red wine sauce with parmesan |
22 |
| Wild Mushroom Risotto with wild rocket and parmesan (gf)(v) |
20 |
| For The Littlies! |
10 |
| All children’s meals are served with a choice of one fruit juice or a soft drink and an ice-cream in a cone |
| 120gm Scotch Fillet Steak and chips |
| Beer Battered Flathead Fish and Chips |
| Chicken Schnitzel and chips |
| Cheese Burger and chips |
| Fresh Pasta and Napolitana sauce topped with parmesan |
