All served w salad and chipotle mayo - medium size 6 inch.
Served w coriander, lime, and vegan chipotle mayo sauce.
Easy to share tapas
Served w roast garlic and rosemary aioli.
Southern style fried chicken w preserved lemon aioli, and mango sambal.
Slow roasted pork belly, w tzatziki and honey mustard sauce.
Pumpkin flatbread w cashew nut cheese, Pappi’s tomato-coriander salsa topped w sprouts.
Kiwifruit marinated and coated in lemon pepper panko served w social aioli.
All served w fries.
Pulled brisket w melted mozzarella, pickled gherkins, relish, and Dijon mustard.
Southern-style free range chicken, bacon, avocado, lettuce, tomato, and social aioli. Served on corn-dusted bun.
House-made black bean and hemp patty, Portobello mushrooms, vegan cheddar, tomato, lettuce, pickled red onion, and vegan mayo hemp. Served on activated charcoal bun.
Grilled scotch fillet 180g, lettuce, tomato, and blue cheese sauce.
Banana flower in a crispy beer batter, w potato gems and vegan tartare. TRY IT!
Braised pulled lamb, on a black truffle mash, silverbeet sautéed w bacon, served w blueberry gel. (Free range).
250g Scotch fillet, 2 fried eggs, and truffle rustic potato mash. Served w your choice of mushroom or blue cheese sauce.
Chia, strawberry, and coconut cream pudding. Served w poached pear and toasted coconut.
Cream resting on a massala espresso soaked sponge. Finished w a dust of cocoa and house-made chai anglaise.