Executive Chef Dave Marshall creates a produce-driven menu of honest pub food, exploring flavours of land and sea. From bar snacks to shared plates, refined pub classics to seasonal grill – perch yourself along the bar and settle in.
Whether it’s in for a quick drink, night-cap or a Sunday session, this beachside boozer has you covered. Sip on classic cocktails, lap up on local tap beers or dare to peruse our extensive 100+ wine list, whilst you graze on freshly shucked oysters and curated charcuterie.
Weekends – $25 Proper Roast w. Trimmings