Dinner Menu

>> Our Dinner Selection >> >CLICK HERE << to download the full dinner menu

Warm Turkish Bread – 8
With sundried tomato dip (V, GF REQUEST)

AVVIA Marinated Olives – 8
(GF, V)

Grilled Sour Dough Bruschetta – 16
Olive, pesto, roasted capsicum, goat’s feta (GF REQUEST, V)

Almond Ricotta Stuffed Beer Battered Zucchini Flowers – 16
Pumpkin puree, pumpkin seeds (V)


Pan Seared King Prawns – 18
Cherry tomato, chilli, garlic and herb butter, sour dough bread (GF REQUEST)

Seared Sea Scallops – 19
Roasted cauliflower, olive, preserved lemon, almond (GF)

Handmade Prawn Dumplings (Steamed) – 17
Brandy lobster bisque and parmesan fume (4)

Twice Cooked Pork Belly – 16
Red wine apple and cabbage (GF)

Baby back pork ribs – 16
Mongolian glaze

Beef tataki – 17
Jalapeno ponzu, crispy garlic chips and green onion (GF)

Twice cooked pork belly – 18
Red wine apple puree, and braised cabbage (GF)

Toasted lamb pocket – 16
Pistachio, caramelised onion, Colombian salsa, minted yoghurt


Grilled Rib Eye Steak – 34
Duck fat potato, summer vegetables, porcini mushroom sauce, golden shallots (GF)

Spiced Crispy Skin Duck Confit – 34
Maple pumpkin puree, glazed golden shallots, green vegetables and roasting jus (GF)

Slow Roasted Lamb Shoulder – 34
Kipfler potatoes, green beans, mushroom, rosemary jus and glazed nectarine (GF)

Seared Sea Scallops – 33
Roasted cauliflower, olive, preserved lemon, almond

Fish Of The Day – 32
Baby spinach, sweet corn, spring onion, pickled mushroom, truffled miso broth

Pistachio Crusted Salmon – 32
Organic quinoa, mixed vegetables, minted yoghurt (GF REQUEST)

For additional vegetarian options please ask your wait staff

AVVIA is committed to purchasing and serving responsibly sourced seafood without compromising the future of our oceans.


Seasoned mixed vegetables – 8.5
With garlic and herbs

Mixed Leaf Salad – 8.5
Tomato, cucumber, capsicum, feta, herb vinaigrette

Shoe String Fries – 8.5
With herb salt