Dinner Menu

V: Vegetarian GF: Gluten free  Vegan options available by request


Ciabatta garlic bread V 8
Soup of the day 12
Siu mai – pork and prawn dumplings with chilli bean dipping sauce 16
Buffalo mozzarella and heirloom tomatoes atop garlic rubbed handmade ciabatta, finished with extra virgin olive oil, balsamic glaze and fresh basil  V 16
Saint Louis cut braised pork ribs, spicy BBQ sauce and toasted sesame 16/22
Salt and pepper calamari lightly fried with a rocket salad and lemon aioli GF 16
Chimichuri slow cooked pulled pork shoulder sliders with apple slaw, cucumber and watercress 20
Powderkeg platter, selection of continental meats, cheeses, house smoked salmon, dips, olives, pickles, warmed ciabatta and crostinis 36


Garden Fettuccini – Fresh pasta tossed with roasted capsicum, heirloom tomatoes, seasonal greens, baby peas, fresh herbs, extra virgin olive oil and goats cheese V  V 24
Chicken Ceasar Salad – With cos leaves, soft crunch brioche croutons, Italian pancetta, shaved parmesan, coddled egg 24
Middle Eastern Falafel – Summer salad blend including tomatoes, cucumber, carrot, red onion, cos leaves, radish, mung beans, red peppers, torn herbs, chilli, crunchy chickpeas dressed with lemon tahini and raita V GF 22
Charolais Angus Eye Fillet – With smokey parmesan potato crush, slow roasted vine tomato, seasonal greens, and craft beer jus 36
Market Fish of the Day – Line caught market fish with carrot and ginger puree, warm charred fennel, orange and olive salad, crisp capers and salsa verde  GF 34
Taupo Herb Crusted Lamb Rack – Vibrant fresh lamb and herbs with golden potato gratin, minted pea puree, goats cheese, pine nuts and rosemary jus 36
Duck Two Ways – Pan seared duck breast and Peking duck pancake roulade with coconut celeriac puree, edamame beans, roasted red pepper confit garlic and star anise plum sauce 36


Gourmet potatoes, rosemary smoked butter 9
Hand-cut chunky fries with herb salt 9
Seasonal greens, fresh garden herb mix 9
Seasonal salad, red wine vinaigrette 9
Green apple coleslaw, toasted seeds 9

BURGERS [GF available]

200g premium Wagyu burger in a brioche bun with gruyere cheese, cos leaves, onion jam and smoky beetroot relish with chunky hand cut fries 26
Grilled chicken breast with parmesan, aioli and a crisp bacon dressing with shoestring fries 22
Spiced pumpkin, feta and quinoa burger served with aioli, sundried tomato and sweet corn relish with shoestring fries V 22


Margherita – buffalo mozzarella, heirloom tomatoes. fresh basil and black garlic drizzle V 22
Spicy chicken, red onion, brie and mango with harrissa aioli 24
Pulled pork and lamb shoulder with Napoli tomato base, finished with rocket and green herb oil 26
Italian prosciutto with buffalo mozzarella, basil and balsamic glaze 26
Portabello mushrooms, roasted red capsicum, feta, onion jam and basil V 26


Local Manuka bush honey and lavender crème brûlée gracefully matched with chocolate biscotti and honey comb 15
Taste of chocolate, silky smooth semifreddo, intricate chambord and Tonka bean tarts, chocolate soil and cranberry gel 15
The Keg icecream selection, please ask your wait staff for the days selection 15
Powderkeg cheeseboard, selection of three cheeses, poached pears, honey, crackers, ciabatta crostini and nut mix 15