Beginning our 28th season of trading Peats Bite welcomes back Head Chef Melanie Golby with a delightfully fresh spring menu.

Roast garlic naan bread

Beetroot tzatziki and baba ganoush

Lemon thyme and chilli marinated olives with caper berries

Zucchini and sweet potato fritter with capsicum chutney

BBQ pork belly with Peats Bite plum sauce on pea puree

Soft shell crab with preserved lemon aioli and chipotle chilli jam

Sand lobster and shitake mushroom dumpling

Broken Bay pacific oysters

Whole crispy snapper with hot and sour broth and Asian slaw

King prawns with leek pappardelle, tomato, chilli and rocket

Balinese chicken served on wild rice with lychees and peanut sambal

Lamb cutlets with fattoush salad and yoghurt dressing

Wagu beef Carpaccio

Cherry chocolate brownie

Tropical trifle

Baklava with Moroccan tea mint syrup

Cheese Trio - served with quince paste and walnuts

Tea and Coffee served as buffet

All inclusive $120 per person including GST.

Robert Oatley Chardonnay Mudgee NSW, 48

Grosset Watervale Riesling Clare Valley SA, 50

Ashbrook Sauvignon Blanc Margaret River WA, 38

Mt Horricks Cabernet Sauvignon Clare Valley SA, 55

Robert Oatley Shiraz Viognier Mudgee NSW, 44

Grosset Gaia Cabernet Blend Clare Valley SA, 90

Cullen Diana Madeline Cabernet Sauvignon Organic Biodynamic Margaret River WA, 125