| Yallingup sourdough with Millbrook evoo vv | 6.00 | |
| Warmed selection of olives, venison chorizo and green pea dip | 16.00 | |
| Today's soup with Yallingup sourdough | 16.00 | |
| Bunkers tasting plate – see the daily specials | 25.00 | |
| Crispy battered garfish, fries and lemon aioli | 26.00 | |
| Baked ricotta with flavours of lemon, fennel seed and olive oil served with fresh prosciutto, tomato, basil and white anchovy | 28.00 | |
| Local octopus slow cooked till tender, cabbage salad, lemon polenta, coriander and mint caramel | 28.00 | |
| Margaret River lupin and red rice tempeh cooked in a hot and sour stir fry with cherry tomato, coriander and coconut rice gf, v | 29.00 | |
| Blackwood Valley beef roast medium rare served cold with cauliflower, daikon and preserved lemon salad, white anchovy and chive mayonnaise gf | 30.00 | |
| Duck breast served warm with potato, asparagus, radish and grapefruit salad, citrus dressing gf | 30.00 | |
| Masterstock chicken (classic sublime Chinese braise), bean shoot, mint and spring onion, nahm jam | 30.00 | |
| Arkady lamb shoulder slow roast, mint caramel, confit garlic and parsnip puree, broccolini gf | 35.00 | |
| Daily selection of specials also available | ||
SIDES |
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| Coconut rice vv, gf | 5.00 | |
| Shoestring fries vv, gf | 7.00 | |
| Fennel, pear and walnut salad, vv, gf | 12.00 | |
| Green leaf salad, lemon vinaigrette vv, gf | 12.00 | |
TILE FIRED PIZZAS |
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| Chevre, chorizo, tomato, garlic and olive oil | 18.00 | |
| Anchovy margarita, tomato, basil, mozzarella | 18.00 | |
| Roast eggplant, basil, Napoli sauce, pickled onion and chilli v | 18.00 | |
| KIDS | ||
| Choice of chicken or fish served with fries and salad | 9.50 | |
DESSERT |
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| Cake selection from our dessert cabinet | 8.00 | |
gf = gluten-free, v = vegetarian, vv = vegan |
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Prices include GST |
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Lunch menu updated – December 2012 Special dietary requirements can also be cater for. |
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© Bunkers Beach Cafe 2006
