Menu

Bread

Saltbush loaf with butter  12

Sourdough Saltbush loaf with lemon myrtle hummus (V, DF). 15

Sourdough Saltbush loaf with house made wattle seed Dukkha, olive oil & balsamic glaze (V, N)  15

Shared Entrée

Vegetarian Antipasto  (Serves 2)  (GFO, V)  add person 30|62
Chargrilled asparagus & zucchini ribbons with skordalia, roast pumpkin, warrigal & feta tartlet, lemon myrtle hummus, bush tomato roulade, tempura halloumi, a selection of pepper berry Lavosh.

Chef’s Tasting Platter (Serves 2) (GFO)  add person 30|62
Roast pumpkin, warrigal & feta tartlet, lemon myrtle hummus, bush tomato roulade, smoked kangaroo rosella chutney, emu kofta served with skordalia, a selection of pepper berry Lavosh.

Entrée

Asparagus Tarts with Prosciutto & Herbs (N,V) 27
Sautéed asparagus, onion, fennel and herbs baked in oven. Topped with crisp prosciutto, crumbled feta, drizzled with basil pesto oil.

Lemon Myrtle Stacked Prawns  (DF, P, GF)  28
Marinated chargrilled lemon myrtle prawns accompanied with avocado and kipfler potatoes.

Risotto (GF, DF, V, VEO) your wait staff will advise 28|42         
All risotto’s made fresh daily using vegetable stock as base variety of ingredients.  

Saltbush Gin Cured Salmon (P, GF) 28
Cured using our own Saltbush Gin garnished with cucumber, compressed watermelon, finger lime.

Warm Cheese Soufflé (N, GF, V)  28
Twice-cooked brie, parmesan and rich cheddar cheese topped with cream & finished in the oven, garnished with local honey roasted grapes and caramelised pecans.

Chargrilled Kangaroo Fillet and Emu Kofta  (DF, GF) 27
Served on celeriac mash finished with blueberry jus.

Main

Oven roasted Jack pumpkin (GF, V, VEO) 44   
roasted filled with sautéed brown rice, variety of vegetables, sauteed warrigal greens and baby spinach, topped with haloumi, mozzarella, baked in oven served with roasted kale.

Chicken Supreme (GF )  45
Filled with semi dried tomato, camembert, spinach, garlic farce wrapped with bacon, finished with a bush tomato passata.

Saltbush Dusted Lamb 2 ways (GF) 50
Pressed shoulder braised for 6 hours flavoured with locally harvested saltbush accompanied with grilled frenched cutlet served on bed of wilted greens finished with a rich vegetable red wine Jus.

Risotto (GF, DF, V, VEO)      your wait staff will advise  28|42.
All risotto’s made fresh daily using vegetable stock as base variety of ingredients.

Barramundi Fillet (P, GF, DF) 46
Lemon myrtle &  bush tomato rub, pan fried and finished in oven with  celeriac baby spinach, tomato & onion jam.

Salmon Fillet  (P, DF, GF) 44
Pan fried served with chargrilled zucchini & asparagus, lemon Salsa Verde finger lime Aioli.

Char grilled Wagyu Scotch Fillet (marble score 0-2 @300g) (GF) 54  
Cooked on chargrill served with your choice of either wild mushroom jus or caramelised onions and a shiraz jus.
shared option available

Saltbush Mixed Grill (GF) 52|98
Saltbush emu pie, slow roasted lamb, pork ribs, chargrilled kangaroo, triple cooked chips topped with caramelised onion jam and finished with a native pepper berry & current jus.

All main meals served with potato, chargrilled broccolini except for the risotto and nourish bowl.

Sides

Roast beetroot, heirloom carrot, feta tossed through mixed lettuce balsamic salad (DF, GF, V, VEO) 13

Triple-cooked chips with Salt Bush flake salt and creamy aioli (GF, V) 12

Roasted Cauliflower with caramelised onions, finished with lemon myrtle hummus. (DF,GF, V, VEO) 13

Mash with spinach, semi dried tomatoes , ricotta (GFV) 13

Oven baked Brussel sprouts served with goats’ cheese, pomegranate salad. (GF,V,VEO) 13                                                                                                                                          

Dessert

Pavlova topped with lemon myrtle curd & crème Chantilly (GF) 16

Wattle seed date pudding served with salted butterscotch. (GF) 16

Quandong & Apple, crumble served hot vanilla bean ice cream dollop cream (GF) 18

Chocolate Fudge Brownie served warm Davidson plum & mix berry coulis (GF) 18

Affogato severed with your choice of liquor, shot of expresso and vanilla ice cream. (GF) 18
Frangelico | Khula |Baileys| Tia Maria |Limoncello | Amaretto

(V)= Vegetarian (VEO)= Vegan Option (GF)= Gluten Free (N)= Contains nuts (DF)= Dairy Free

*All menu items and pricing are subject to change.

The Old Salt Bush requests patrons with food allergies to please inform their waiter before ordering.
We will endeavour to accommodate your dietary needs; however, we cannot be held responsible for traces of allergens.

Please be aware there is a 1% surcharge on all Eftpos transactions.
A 15% surcharge applies on all public holidays, Easter Saturday, Christmas Eve and New Year’s Eve.

The Old Salt Bush is an extension of Chef Lee’s home, and you, the customer, have become a part of the family. For this, we thank you for choosing us to treat you to not only a delicious but an exciting experience.

Lee & Staff