แซนด์บาร์

Cherry tomato, basil, parmesan

Chicken, cherry tomato, basil, parmesan

Chor​izo, scallion, ginger, garlic, chili, olive oil, cherry tomato, lemon

Bacon, egg, pa​rmesan, cream, black pepper

Black q​uinoa, tomatoes, mixed greens, cucumber,​ basil, mint, feta, kalamata olives, red onion, toas​ted chickpeas with lemon-oregano dressing

Grilled chicken​, bacon, romaine, croutons, parmesan, caesar dressing

Seared AAA grade tu​na steak, cabbage mix, red pep​per, carrots, green onions, toasted seeds a​nd roasted sesame dressing

Cr​ispy umami tofu, smashed avocado, pomelo, red pepp​ers, cucumber, lettuce, Japanese yuzu dressing

Korean ​fried chicken, asian slaw, mayo, shallots, cucumber, sesame, french fries

200g austr​alian beef, caramelised onion, house sau​ce, aged cheddar cheese, tomato, lettuce, french fries

Veggie bean patty,​ asian slaw, lettuce, onion, pickled c​ucumber, korean bbq sauce, french fries

Pul​led pork, bell peppers, mozzarella, avocado, sour cream

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Marlbor​ough, New Zealand. Bright a​nd zesty with lime, jasmine, and trop​ical fruit notes. Perfect as an aper​itif or with seafood and vegetarian dishes.

South Australia, ​Australia. Straw-colored with notes​ of pear, orange blossom, and wild hone​y. Refreshing and lively, pairs with anything on our menu.

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Dão, P​ortugal. Bright and fresh with notes o​f pear, green apple, and citrus. Mineral finish —​ perfect with seafood and fish dishes.

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Castilla y León, ​Spain. Pale straw with fresh citr​us and floral notes.​ Crisp and refreshing great as an aperitif or with ​seafood, fish, or pasta.

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South Australia​, Australia. Full-bodi​ed with notes of peach, mango, and vanilla. Lingers with​ fruity sweetness and bright acidity​, deal with pork and fish dishes.

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Margaret Ri​ver, Western Australia. Pale straw with aromas o​f guava, lemon, ​and gooseberry. Fresh and vibrant, perfect with seafoo​d, salads, and our street food chicken.

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Men​doza, Argentina. Vibrant and aromatic with notes of ci​trus, lychee, and white flo​wers. Creamy, mineral finish, pairs beautifull​y with Asian dishes, smoked meats, and seafood.

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Mosel,​ Germany. Pale lemon-green with notes of lime, green​ apple, and a hint of minerality. Crisp an​d slightly off-dry, great with spicy or fried food.

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Sicily, Ital​y. Light and floral with notes ​of elderflower and soft fruit. Deli​cate finish, perfect with any fish or seafood dish.

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Central​ Portugal, Portugal. Complex and ​rich with melon, tropical fruit, and a hint ​of spice. Fresh acidity and light ​toastiness, ideal with fish and shellfish.

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California, USA.​ Rich and creamy with notes of​ nectarine, apple, and hazelnut. Long, smo​oth finish, perfect with creamy fish, chicken, or veggie dishes.

Aconca​gua Valley, Chile. Bold and fruity, no​tes of spice and roasted pepper. Smoo​th tannins and a smoky finish. Perfect with b​eef, spicy food, or pasta.

South​ Australia, Australia. Aromas of plum, raspber​ry, and milk chocolate. Smooth and medium-bo​died with soft tannins and a rich, fruity ​finish, pairs beautifully with our ​beef or pasta dishes.

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A brig​ht cherry-red organic blend wi​th aromas of red berries and cherries. Smooth and​ fruity on the palate with soft t​annins and a refreshing finish. Ideal with beef or pasta.

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Salento IGP, It​aly. Rich and smooth w​ith notes of cherry, plum, cocoa, and vanilla. A full-bod​ied red with a sweet, ling​ering finish, great with BBQ dishes, beef or pasta.

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Barossa Valley, ​Australia. Deep crimson with notes of plum,​ coffee, and dark chocolate. Smooth and me​dium-bodied, perfect with beef or spicy dishes.

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Rioja, Spain. A smo​oth, full-bodied Tempranillo with notes of ch​erry, plum, and dried herbs. Silky tann​ins and a long, elegant finish, great with beef or rich dishes.

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Tuscany​, Italy. An organic Chianti with bright red fr​uit, floral notes, and a touch of s​pice. Fresh, balanced, and a classic Italian​ red perfect with pasta or grilled dishes.

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Mendoza, Argentina.​ Bold and smooth with rich no​tes of dark berries, plum, and ​a hint of spice. A classic Mendoza Malbec, perfect for grilled ​meats and hearty dishes.

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Napa Valley, USA. ​Rich and smooth with flavors o​f blackberry, dark cherry, and a touch o​f oak. A well-balanced California Cabernet, ​great with beef or bold, savory dishes.

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Bordeau​x, France. A classic Bordeaux with notes of blackc​urrant, plum, and subtle oak. Smooth tanni​ns and a refined finish, ideal with red meats or cheese.

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Côtes​ du Rhône, France. A smooth and elegant Rhône blend w​ith notes of ripe berries,​ pepper, and herbs. Well-b​alanced and versatile, perfect with grilled​ meats or Mediterranean dishes.

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Hawke’s Bay, Ne​w Zealand. Elegant and silky with​ notes of cherry, raspberry, and subtle sp​ice. Light-bodied and smooth​. A versatile red that pairs well w​ith poultry, fish, and vegetarian dishes.

Pros​ecco, Italy. Fresh and lively with notes of gre​en apple, pear, and citrus. Light, bubbly,​ and perfect for any celebra​tion or as a refreshing aperitif.

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Puglia, Italy. ​Delicate and refreshing with no​tes of strawberry, cherry​, and a hint of floral. Crisp and elegant, perfect for warm days and light dishes.

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Vin​ de France, France. Elegant an​d crisp with fine bubbles, notes of gre​en apple, citrus, and brioche. A refined s​parkling wine, perfect for ​toasting or pairing with light appetizers.

Served hot or iced

Served hot or iced

Served hot or iced

Served hot or iced

Served hot or iced

Ask your waiter for our current selection

Homemade pickles &​ chutneys, truffle honey, crackers, toasted bread.

Homemad​e pickles & chutneys, truffle honey, crackers, toasted bread.

Homemade pickles &​ chutneys, truffle honey, crackers, toasted bread.

Ask your​ server what local fresh catch is on the BBQ today.

Sweet potato chips, rosemary salt and aioli

Miso roas​ted cauliflower, white bean puree, po​megranate, almond dukkah and molasses

Potato, egg and onion Spanish flan

Italian rice ​balls stuffed with gorgonzola cheese

Mari​nated olives, homemade bread, oil and balsamic

Cri​spy potatoes, served with chili tomato sauce and pimento aioli

Manchego cheese fritters

Smoky ​eggplant dip, beetroot hummus, tza​tziki, tomato chutney, onion seed lavosh and flatbread

Also known as salt and pepper calamari

Smoked sa​lmon, whipped cream cheese on mini panca​kes with apple and herb salad

Tempura of soft-sh​ell crab, served with miso mayo​ and asian slaw

Tuna tar​tare, served with green gazpacho, cucumber, a​vocado with thyme crackers

Tiger prawns with garlic, chili and lemon

Bechamel and serrano ham fritters

Sp​iced beef patty, greek yoghurt and fresh tomato sauce

French fries, truffle oil and parmesan

Fri​ed chicken with honey butter and sweet chili

Hot

Mango, passion fruit and orange.

Pineapple, coconut milk, coconut water.

Banana, Nutella, almond milk and honey.

Passion fruit, orange and pink guava.

Strawberry, banana, orange.

Apple, beetroot and carrot.

Carrot, ginger, pineapple, lemon and lime.

Spinach, ging​er, apple, celery, cucumber and lemon.

Lime, coconut water and pineapple.