| Weekend Features
Friday/Saturday Dinner feature:
- local enright beef tenderloin with cheddar mash, roasted carrots, and beef jus - $32
- Weekend Special: Breakfast skillet with ham, peppers, onions, and potatoes.
- Omlette: brie, cherry tomatos, basil - $13
| Frozen Meal Menu
| Beer of the Week
Spearhead: Jamaican Fire
Two restless and curious creators, our father and son Brewers Tom and Jacob have always drawn their inspiration from a variety of sources, but most notably have sought to pay homage to the vast and flavourful variety of international cuisine. After a conversation about the delicious flavours of jerk chicken, the pair decided to explore elements that were representative of Jamaica. Using Scotch bonnet peppersfrom Tom’s garden to emulate the spice of jerk and curry dishes, local coffee as a nod to the popularity of Blue Mountain Coffee, and a hint of mango to represent the tropical climate of Jamaica, our Spiced Porter was born.
Jamaican Fire bursts with flavour and aromatics. Roasted espresso with a hint of spice and molasses on the nose indicate the depth of flavours to come. With an initially delicate citrusy note that borders on sweet, enjoy as the smooth and savoury mouthfeel of this 6.8% porter builds and let your taste-buds ignite with gentle heat from the Scotch bonnets. Warrior and Golding hops add delicate aromatics and bitterness that complements the spice while Carafa III, Double Roasted Crystal, and Roasted Barley amplify the roasted coffee tones.
| Wine of the Month
Portugal produces a plethora of grapes, including international familiars like Chardonnay and Cabernet Sauvignon, but mostly indigenous varietals. The most popular red wines produced in the Lisboa region are made from Tinta Roriz (Aragones) and Touriga Nacional. Commonly blended together, or with others like Touriga Franca and Trincadeira, these local stars perform well in the diverse microclimates across the country, which produce an array of styles depending on where they are grown.
With medium depth and fairly opaque at the core. Plum coloured with reflective cherry hues when swirled, and a very slender, pale rim. Concentrated notes of blackberry cordial, cherry pie and brambly berries give a depth of fruity aromas. Raspberry leaf, menthol and eucalyptus give a fresh herbal pop with a bit of cracked pepper to add lightly spicy notes. Cocoa powder, black licorice (like the allsorts candies Grandma had) and cherry chocolate add baking spice and fruitcake-like flavours. A crowd-pleasing wine that is a good 'any time' drinker because of its medium-light body, medium acidity, and soft texture created by its light tannins. Showing more bitter and tart on the palate, we find wild raspberry, cherries and red currants, with the addition of briar patch, wet leather and plum skin. There is still a bit of leafiness and a hint of cocoa powder, adding just enough complexity to keep this interesting yet quaffable.