Blue Pool Bar Menu

Warm marinated Australian olives (GF) Reducing waste Eco friendly packaging with citrus and herbs

Our bread (V) Locally sourced Reducing waste Culturally considered with whipped macadamia butter

Thick cut chips (GF) Reducing waste Eco friendly packaging with tomato relish

Fresh shucked oysters (GF) Reducing waste Eco friendly packaging with native finger lime mignonette OR natural with lemon

Three cheese croquettes (2 pieces) (V) Locally sourced with chilli jam

Grilled octopus and Bangalow Sweet Pork sausage skewer (GF) Locally sourced Reducing waste Eco friendly packaging with black garlic emulsion

Spiced lamb riblets Locally sourced Reducing waste Ehical meats with native peach glaze

Chicken karaage (GF) Locally sourced Ehical meats Culturally considered with pickled local vegetable, ginger mayo, crisp salt bush

Crudites and dip Locally sourced Reducing waste Culturally considered crisp seasonal baby vegetables, roast garlic, native pandanus hummus

Verandah cheese burger Locally sourced Ehical meats Culturally considered beef patty, double burger cheese, dill pickles, house burger sauce, tomato relish on a brioche bun with a side of fries

Market fish fingers and chips (GF) Locally sourced Culturally considered with native salt and smoked vinegar, lemon myrtle aioli

Eléme chopped salad (V) Locally sourced Reducing waste Culturally considered chopped broccolini, peas, beans, avocado, edamame, herbs, with green goddess dressing, coconut feta

Chargrilled scotch fillet steak 250g (GF) Locally sourced Reducing waste Ehical meats served with frites and Forest de Paris butter

Forest green lead salad (VG, GF) with native vinaigrette

Tropical fruit frozen yoghurt popsicles (2 pieces) (GF, V) Locally sourced drizzled with local honey

Cake bites (4 pieces) eleven-layer chocolate cake and basque cheesecake bites

Coconut parfait (VG, GF) Locally sourced coconut granita, poached strawberries, rhubarb sorbet, coconut mousse, toasted coconut