Dinner the gunshop

Dinner @ the gunshop

wednesday to saturday  from 5:30pm – 9:30pm
 

*menu is subject to change

starters  
house olives, lemon, thyme & garlic marinade 8.o
mixed artisan breads – with hickory smoked butter & dukkah 10.o
chicken liver pate, grape relish, raisin & walnut croute 15.o
heirloom tomato bruschetta, buffalo mozzarella, verjuice, basil oil, smoked garlic 15.o
watermelon, strawberries, bulgarian goats feta, pistachio, chilli & lime dressing 15.o
vietnamese coconut prawn salad with nam jim dressing 15.o
mojito rock oysters (3)
15.o
mains  
watercress risotto, zucchini, edamame, white sesame & mint 19.o
parmesan & thyme gnocchi, wild mushrooms, toasted almonds, blue cheese cream, truffle oil, fried sage 21.o
gunshop nicoise salad – pan fried atlantic salmon, skordalia, sugar snap peas, kalamata olives, boiled egg, wilted baby gem lettuce, beetroot vinaigrette 28.o
sticky chilli & apple pork belly, sauteed wombok salad, cracked wild rice, pickled radish
28.o
lamb rump, minted pea & pine nuts, fetta, eggplant & black garlic puree, chimi churi
28.o
duck breast, cherry, morcilla, jerusalem artichoke puree, lotus root, coffee
29.o
220g grain fed eye fillet, black garlic puree, mushroom & mountain pepper sauce, cauliflower & parmesan gratin with sunflower & sesame seeds 34.o
fish of the day – refer to special board or ask our wait staff
34.o
sides  
truffle & parmesan shoestrings 8.o
heirloom beetroots, persian feta, pistachio 8.o
rocket, pear, parmesan, almond salad 8.o
sauteed greens, garlic oil, dukkah 8.o

Afternoons @ the gunshop

wednesday to saturday  from 2:30pm – 5:30pm

house olives, lemon, thyme & garlic marinade 8.o
truffle & parmesan shoestrings 8.o
mixed artisan breads – with hickory smoked butter & dukkah 10.o
chicken liver pate, grape relish, raisin & walnut croute 15.o
heirloom tomato bruschetta, buffalo mozzarella, verjuice, basil oil, smoked garlic 15.o
watermelon, strawberries, bulgarian goat’s feta, pistachio, chilli & lime dressing 15.o
mojito rock oysters (3)
15.o
lemon and sumac salted calamari, lebanese cous cous salad, peach aioli
19.o
vietnamese coconut prawn salad with nam jim dressing
19.o