| Yallingup sourdough with Olio Bello evoo vv | 6.00 | |
| Warmed selection of olives, venison chorizo, hilbeh dip and crackers | 16.00 | |
| House baked ricotta with warm white bean salad and sourdough bread v | 24.00 | |
| Crispy battered garfish, fries and lemon aioli | 24.00 | |
| Red curry of Margaret River lupin tempeh, green beans and pumpkin with coconut rice and pickled vegetable vv, gf | 28.00 | |
| Hot and sour broth of scallop dumplings, winter greens and citrus flavours | 29.00 | |
| Spatchcock braised with chickpeas, smoked tomato, finished with labna and sesame praline gf | 34.00 | |
| Slow cooked venison with flavours of lemon and earthy herbs, cabbage and speck puree, black pudding tart | 36.00 | |
| Seafood hot pot – a selection of seafood presented in a soup of tomato, potato and saffron with a rouxie crouton and truffle oil | 36.00 | |
| Yellow fin tuna sashimi, grated daikon, kombu dashi and red bean and wakame salad | 36.00 | |
| Daily selection of specials also available | ||
SIDES |
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| Shoestring fries vv | 7.00 | |
| Winter salad – fresh seasonal salad leaves vv | 12.00 | |
| Young potato, prosciutto, parmesan and pesto | 10.00 | |
TILE FIRED PIZZAS |
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| Scallop, chilli, red onion, cherry tomato and lemon salt | 18.00 | |
| Prosciutto, potato, caper and white anchovy, chicken and fennel salad | 18.00 | |
| Tapenade, roast capsicum, chevre, lemon and basil v | 18.00 | |
| KIDS | ||
| Choice of chicken, fish or sausage 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 – June 2010 Special dietary requirements can also be cater for. |
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© Bunkers Beach Cafe 2006
