are chargrilled + basted in Mr. Dee’s homemade bourbon BBQ glaze & served with your choice of steak fries or garlic potato mash
34
NEW YORK - 350G
A premium Angus grain fed cut, which is juicy & full of flavour (GF without basting)
34
35
EYE FILLET - 250G
Grass fed, this steak is soft, tender & mild flavoured (GF without basting)
35
35
SCOTCH FILLET - 300G
Premium grain-fed Angus, the same cut as a scotch fillet with added flavour from bone (GF without basting)
35
4.5
EXTRA SAUCES (GF)
creamy mushroom, or red wine jus
4.5
OUR DELICIOUS RIBS
are slow cooked, marinated in our homemade sticky BBQ & finished on the chargrill. Served with your choice of steak fries or garlic potato mash.
PORK RIBS
37 HALF RACK / 52 FULL RACK
EXTRAS
swap for sweet potato wedges (2.5), homemade coleslaw (3.5), sautéed field mushrooms (4.5), pumpkin and spinach salad (5.5), rocket & parmesan salad (5.5), dutch carrots and sesame coated green beans (5.5)
SEAFOOD
20.5
CLASSIC FISH & CHIPS (FRESH, LOCAL FLATHEAD)
Deep fried in homemade batter made from Nomad’s Cruisin’ Pale Ale; served with garden salad, homemade tartare & lemon
20.5
24
GRILLED FISH OF THE DAY (GF)
With thick-cut fries, garden salad, homemade tartare & fresh lemon
24
40
SALT’S SEAFOOD MIXED GRILL (GF)
Chef’s choice of fresh fish, 1 tiger prawn, 2 Western Australian king prawns, 3 scallops, salt & pepper calamari, lemon butter with "garden salad, thick-cut fries & homemade tartare sauce
40
33
FRESH BARRAMUNDI WITH SPICED CHICKPEA SALAD (GF)
On a spiced chickpea, tomato & potato salad, with lemon butter & salsa verde
33
VERY VEGGIE
21
Butternut Pumpkin & Baby Spinach Risotto (GF, V)
Arborio rice tossed with rosemary, pine nuts, white wine & shaved parmesan
21
22.5
GRILLED VEGETABLE STACK (GF, V)
grilled haloumi, wild rocket, chargrilled eggplant, grilled field mushroom, fire roasted red capsicum, roasted pine nuts, zucchini, fresh tomato salsa, balsamic reduction & homemade basil pesto
22.5

SALADS
14
SPINACH & PUMPKIN SALAD (GF, V)
With fresh ricotta, cherry tomatoes, pine nuts, & our homemade basil vinaigrette