The bistro – contemporary Australian cuisine
The menu is designed by Consultant Chef Karl Dobler, who has extensive experience in Modern Australian cuisine and has worked in renowned restaurants in Switzerland, Austria, Australia and Singapore. Guests can expect Australian-inspired specialities bursting with seasonal ingredients and sparkling flavours.
Signature appetisers include the fragrant Roasted butternut pumpkin soup flavoured with coconut; intensely-flavoured Thai style beef salad with tangy lime, chilli and sesame dressing; and the hearty Crispy Blueswimmer Crabcake on Mango and Waterchestnut Salsa.
 Must-try main courses include a comforting Down Under steak and kidney pie cooked with dark beer and topped with a puff pastry dome; generously-portioned Roast rack of lamb served on parmesan potato and fine beans with rosemary sauce; and tender Paperbark smoked Scottish salmon on Desiree mash, asparagus and lemonmyrtle hollandaise.
To end the meal, the Soft centre Pavlova with mixed fruit and passionfruit curd is highly recommended.
The Pump Room's "A La Buffet" Sunday Brunch promises a delicious day out for all the family. For a fixed price, guests will enjoy a semi buffet-style brunch, whereby starters of cold cuts, soups, breads and salads, as well as desserts and cheeses are offered buffet style, with one main course to be ordered from the a la carte brunch menu.
Sunday Brunch is available from 11.30pm to 2.30pm
View our Sunday Brunch Menu
The ‘Light Bites’ menu is available all day where peckish guests can pick on nibbles such as Lightly fried calamari served with chilli mayo, Spicy hot wings served with Thai chilli, and the popular Fisherman’s Basket of battered prawns, scallops and crab cake on chips.
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