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CnC’s Brie & parmesan cheesy garlic bread (gfo) 11

Beer battered chips w/ rosemary & sea salt (v/gfo) 7

Spiced nuts – macadamias, almonds & walnuts w/ lemon myrtle & chilli (gf/v) 11.5

Grilled broccolini & asparagus w/ lemon butter, toasted nuts (gf/v) 12

Jalapeno and cheese cigars w/ chilli honey dip (v)14

Grilled haloumi w/ wild mint, citrus & bush honey (gf) 14

Hasselback potatoes – garlic butter, three cheese sauce (gf) 16

Pepperberry chicken wings w/spiced aioli (gf) 17

Cheeseburger arancini (3) w/creamy mustard (gf) 17

Lemon myrtle spiced crispy squid w/crispy capers, citrus aioli (gf) 18

10 Hour pork belly – green papaya slaw, maple glaze (gf) 19

Tasmanian scallops w/ lemon myrtle, chorizo & Aussie bush nut crumble (gf) 19

Spicy corn & smoked salmon fritters (3) w/haloumi, zucchini, chilli, avocado mascarpone dip (gf) 21

Lamb cutlets w/ pomegranate, bush honey, feta, black onion sea salt (gf) 23

Beef brochette w/salt bush, red onion, cherry tomato, capsicum & garlic butter (gf) 23

CnC’s Baked brie – bacon, rosemary, caramelised onion and apple compote (gfo) 21

CnC’s Baked brie – cinnamon pear, macadamia, citrus vanilla bush honey (gfo) 21

Cheeseboard 38

Margaret River vintage cheddar, white stilton, double brie, Pickering Brook poached pear, date sourdough, crackers, dried/fresh fruit & spicy peach chutney (gfo)

Charcuterie Board 39

Aged salami, prosciutto, rustic house made pate, Australian spicy olives, dried pickles, beetroot & fennel dip, toasted nuts, crispy bread, red onion charcoal

Chefs Table Board (for two) 65

Beef brochette, Pepperberry chicken wings, lemon myrtle spiced crispy squid, jalapeno cheese cigars, rosemary sea salt chips


Please see our weekly CHALKBOARD specials via our social media or PH: 08 9355 2880 t0 ask the friendly waitstaff!


Mandarin Pavlova (gf) 13

w/ dark chocolate, citrus curd, fresh berries, vanilla Chantilly 

Coffee Brulee 14

w/ hazelnut cream

Dark Chocolate & Pistachio Tart 14

w/cinnamon pear & vanilla mascarpone

Chefs Trio of Desserts Share Board 28

Ask waitstaff for today’s delights