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Our menu paints a vivid tableau of modern Australian cuisine, interspersed with the familiar comfort of beloved pub classics

To Start

Warm olives & toasted bread ^ +


Brioche Toast +


Saffron pumpkin, sage, crushed hazelnuts

Gippsland Chianina Beef Carpaccio #


Pomegranate, smoked capers, spiced green goddess, wild rocket & pecorino

Pan-seared Authentic Epirou Saganaki +


Marinated baby figs

Salumi Platter ^


San Danielle prosciutto, Wagyu bresaola, spicy calabrese, salami, pickles & toasted sourdough

Fresh shucked Oysters # ^

7 each

Freshly shucked oysters gathered from far and wide. Your waiter will inform you about today’s selection. Shallot dressing or spearmint, finger lime Nahm Jim

Roasted Cauliflower & Falafel Salad # +


French lentils, labneh, saffron dressing, coriander, mint, basil, pomegranate, pine nuts

Poached Chicken Salad # ^


Crispy broken rice, fragrant herbs, baby cos, tumeric tofu, crispy shallots, authentic Nuoc Nahm dressing

Wood-fire Grilled Scallops # ^


Roasted pork belly, tamarind & palm sugar dressing, spearmint

Hand-rolled Burrata # +


Heirloom cherry tomatoes, basil, red onion, olives, basil oil

Classic Beef Tartare ^


Capers, shallots, mustard mayonnaise, herbs, potato crisps with grilled radicchio + sourdough

Twice Cooked Octopus # ^


Capsicum harissa, fennel, capers, pickled red onion, saffron orange dressing

Chargrilled King Prawns


Garlic, brown butter, mint raita & house toast

Wild Mushroom Risotto # + (vo)


Assorted wild mushrooms, herbs, spinach, ricotta, pecorino

House made Gnocchi with Duck Ragu


Lamb Shank #


Smoked mash potatoes, green peas, carrot chips

Confit Chicken Breast # ^


Charred winter vegetables, bok choy, masterstock, chilli & chive oil

Veal Schnitzel


Sourdough crumbs with parmesan and lemon, pan-fried with Italian slaw, Diane sauce

Charred Seafood Linguine ^


Bay bug, prawns, mussels, bisque

Red Duck Curry # ^


Crispy fried egg, sweet and sour sauce, coconut rice

Miso Eggplant # *


Salt & pepper silken tofu, pickled daikon, burnt eggplant miso puree, sesame seeds
Woodfire Grill Mains

Grilled Market Fish en papillote # ^


Olives, semi sun-dried tomatoes, baby capers & basil

Riverine Black Angus Beef Burger


Bacon, lettuce, tomato, onion, cheese, pickles, sauces & fries

Riverine Ribeye on the Bone # ^


Chefs premium cut of beef, served with fat chips & all the sauces.
Ask your waiter for the weight of the day.

300g Grass Fed Riverine Scotch Fillet #


200g Grass Fed Riverine Black Angus Eye Fillet #


250g Black Angus Porterhouse #


All steaks grilled over Red Gum; served with French fries and your choice of red wine jus <sup># ^</sup>, diane sauce <sup># ^</sup>, black pepper sauce or mushroom sauce.

Extra sauce



Rocket salad # +


Pear, pecorino, honey mustard dressing

French fries # *


Wok Fried Wombok # *


Sesame, ginger, soy

Broccolini # +


Confit garlic. chilli, parmesan

Miso Burnt Butter Cabbage +


Cheddar cheese, Victorian black truffles

Smashed Chat Potatoes # ^


Duck fat, confit garlic, rosemary salt

Crispy Brussel Sprouts


Nuoc Nahm dressing

* Vegan + Vegetarian # Gluten Free ^ Dairy Free (vo) Vegan option 15% Surcharge applicable on public holidays

View the wine selection here

Download Wine Menu

Eton Mess # ^ *


Passionfruit curd, roasted coconut, freeze-dried mixed berries

Flourless Chocolate Cake


Strawberry ice cream, chocolate dome, creme anglaise

Vanilla Panna Cotta


Ginger crumble, coconut lime ice cream,pineapple tequila granita

Sticky Fig Pudding


Butterscotch sauce, prune and armagnac ice cream, honeycomb

Today’s selection of Ice-creams and Sorbet


Served in a brandy snap basket with raspberry coulis

Rocky Road Slice


Almonds, goji berries and strawberries

Chefs’ selection of Fine Cheese


Served with lavosh, quince paste, muscadelles, nuts and fruit

* Vegan + Vegetarian # Gluten Free 15% surcharge applicable on public holidays

Bar Menu

Salumi Platter


Marinated warm olives with toasted bread *


Steamed Prawn & Ginger Dumplings, chilli, black bean sauce (4 pieces)


Pulled Pork Bao, cucumber salad, sesame, black sweet vinegar (2 pieces)^


San Choy Bao, exotic mushrooms, tofu, water chestnut, sweet soy sauce (3 pieces) *


Skewered Scotch Fillet# ^


Green papaya and carrot relish, roasted almond flakes, toasted coconut, chilli (4 pieces)
Bar Menu

Lamaro’s Famous Veal Schnitzel ‘n’ Slaw… on a grande roll


Lamaro’s Burger


House made 180gm prime beef patty, bacon, lettuce, tomato, onion, cheese, pickles, special burger sauce & fries

Lamaro’s Steak Sandwich


Swiss Cheese, rocket, tomato, onion jam, dijon mustard & aioli

French fries#*


Smashed Chat Potatoes, duck fat, confit garlic, rosemary salt# ^


* Vegan + Vegetarian # Gluten Free 15% surcharge applicable on public holidays