Entrée
Pumphouse soup of the day made from the freshest market produce - 10 -
Tart of asparagus and goat's cheese, with aged balsamic vinegar - 14 -
Classic prawn cocktail, with shredded iceberg and sauce Marie Rose - 19 -
Freshly shucked oysters (dozen) served natural with shallot vinegar or pickled ginger and soy - 17 -
Rare beef salad with glass noodles and fried shallots - 18 -
Chilli salt squid with Nam Jim dressing and lime - 14 -
Pasta, Noodles & Risotto
Hokkein noodles with butternut pumpkin, cauliflower and capsicum tossed in coconut milk and lime - 14/19 -
Black mussel risotto with tomato, chilli and coriander - 14/19 -
Linguine tossed with pan fried scallops, pancetta, parsley leaves and ginger - 16/22 -
From the Sea
Beer battered flathead, with chips and mushy peas - 27 -
Kingfish curry with steamed jasmine rice - 29 -
Steamed ocean trout with saffron broth and avocado salsa - 28 -
From the Grill
Peri peri chicken with sweet potato stack, walnut and fennel salad - 26 -
Grilled 300 gram sirloin steak with rosemary crushed baby potatoes and green beans, choice of pepper or mushroom sauce, or cafe de Paris butter - 34-
Lamb loin with baked vegetables, pesto and lemon vincotto - 34 -
Twice cooked Berkshire pork belly with steamed Chinese greens and jasmine rice - 26 -
Duck breast with baby beetroot and orange salad, kipfler potato crisp and orange vinaigrette - 26 -
On the side
Steamed vegetables tossed in butter - 7 -
Sauteed mushrooms - 7 -
Green leaf salad - 6 -
Golden fries - 6 -
Dessert
Mango pudding with Lychee sorbet - 13 -
White and dark chocolate mousse, with double cream and berry compote - 13 -
Passionfruit parfait with raspberry consomme - 13 -
The Pumphouse cheese board; a selection of Australian cheeses served with crisp breads, dried fruits and quine jelly - 22 -
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