Lunch Menu

Our Lunch Selection
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ENTRÉES

AVVIA style garlic bread (V) – 9
With onion and cheddar cheese

Marinated olives (GF, V) – 9
With garlic, herbs, toasted almonds

AVVIA Arancini (V) – 16
Tomato risotto, mozzarella, truffle aioli (4)

Pan seared sea scallops (GF req) – 21/33
Roasted cauliflower, green olive, preserved lemon and almond

Twice Cooked Pork Belly (GF) – 18
Sweet and sour cabbage, pineapple relish

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

Byron Bay Company Haloumi (V) – 16
Cherry tomato, homemade basil pesto, rocket

Sautéed prawns – 19
Crispy angel hair, spicy tomato chilli jam, salsa verde

MAINS

Mongolian style glazed baby back pork ribs (GF) 16/28

Fish of the Day (GF) – 33
Celeriac puree, green shallots, roasted fennel, mushroom broth

Rib Eye Steak – 36
Mushroom ragout, parmesan cauliflower cake, truffled jus

SALADS

Beetroot Salad (GF, V) – 17
Orange segments, candied pecans, goat’s cheese, cherry vinaigrette
Add Chicken – 4

Twice Cooked Duck Leg Salad (GF, V REQUEST) – 23
Crispy wanton, dried apricot, pistachio, honey pepper vinaigrette

BURGERS  (ALL GF ON REQUEST)

Beef Burger – 17
Siracha aioli, iceberg lettuce, tomato, aged cheese, pickles, fries
Add Bacon – 1.5
Add Cheese, Beetroot or Pineapple – 1
Add Avocado – 2

Pulled Lamb Shoulder Burger – 17
Beetroot relish, yoghurt, tomato, iceberg lettuce, fries

Grilled Chicken Burger – 17
Brie cheese, caramelised apple, fig, spinach, garlic aioli, fries