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 veal cheek 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. View our full menu.
A breezy brunch menu is available on Sundays and Public Holidays with comforting fare taking centrestage.
Guests can indulge the weekend with favourites such as Eggs Benedict on Honey Baked Ham and English Muffins topped with Hollandaise Sauce and Green Asparagus; The Pump Room’s special steak sandwich with thick cut fries; or the fulfilling Aussie breakfast – crispy bacon, eggs of your choice, grilled Roma tomato, baked beans, mushrooms and toasted rustic bread.
Those opting for a light meal will be satisfied with the Baked onion bagel with smoked salmon, mustard cress, chive cream and capers and Banana pancakes with berries compote and cream cheese. In addition, cartoons will be screened for the children. View our brunch menu.
The ‘Light Bites’ menu is available all day where peckish guests can pick on nibbles such as Lightly fried salt and chilli calamari; Beer battered whitebait with honey and sesame and the popular Fisherman’s Basket of battered prawns, scallops and crab cake on chips.
