to start

crusty sourdough: with extra virgin olive oil and sesame za'atar 6.5
herbed garlic bread: lightly grilled, topped with fresh herbs 5.5
'double dipper' plate: the chef's dip creations of the day with turkish bread toasts 8.5
mixed olives: kalamata, ligurian and green olives with mediterranean herbs and tuscan virgin olive oil 7.0

cold grazing

rubyos antipasto plate: braised octopus with oregano and kipfler potatoes, vine ripened tomato, bocconcini and basil caprese stack, grilled pork sausage with lemon cannellini smash, gorgonzola pannacotta with sweet onion marmalade, cacciatore glazed chicken wings 24.5
baja style chargrilled chicken salad: with a salsa of baby corn, red capsicum, cucumber and black turtle beans, tossed with mesclun and a tequila orange dressing 18.5
spiced pork 'san choy bow': with crispy wonton pastry, crunchy peanuts and lettuce chiffonade 15.5
spanner crab and fish mousse: scented with mint, coconut and lime, with an avocado puree and cassava crackers 17.0
peking duck: with rice flour pancakes, hoi sin sauce and traditional garnish 26.0
salad of candied baby beets: tossed with sugar snap peas, toasted cashews, frisee and radicchio leaves, and a red wine vinegar and cranberry dressing 16.5

hot grazing

zucchini, oregano and sumac fritters: with roasted tomato harissa and minted yogurt 15.5
salt and lemon pepper calamari: with a spiced mango sauce, mesclun, pepitas and a costa rican 'lizano' dressing 19.0
panfried haloumi: topped with watermelon, coriander and mint salsa, and chilli oil drizzle 16.5
coriander lime marinated banana prawns: rolled in coconut, with a tangy palm sugar dip and green curry rice 23.5
crispy skinned silken tofu: in a lemongrass crust, with green papaya salad, and a spicy pumpkin sauce 17.0
gingered yellow fin tuna: brushed with chilli jam, with a salad of fragrant asian herbs tossed in nahm jim dressing 21.5
meatballs of wagyu beef: with tuscan herbs and smothered in tomato concasse and melted cheddar 22.0
sweet and sour curried chickpeas: slow cooked with tomato and tamarind, with fried okra and besan toasts 15.5
creole soft shell crab: marinated in thyme, cumin and chilli, with a smoked paprika and sweet corn compote 26.5
lightly steamed green beans: dressed with walnut and caper salsa 11.5
north african chicken roulade: filled with medjool dates, dried apricots and pistachios, topped with preserved lemon sheep's curd and baby broccoli leaves 21.5
flash fried atlantic salmon: crusted in toasted fennel seeds, with a water melon rind and citrus pickle, and salad greens tossed in sun dried tomato emulsion 25.5
oven baked bell peppers: filled with lemon scented cous cous, tomato and spiced black eyed peas, and parsley pistou 18.0
kashmiri lamb rump: seasoned with curry leaf and spice, with a black lentil ragout and baked eggplant and cumin raita 29.0
white miso glazed sea scallops: with chilli and sesame cucumber noodles, and pickled ginger 20.5
crispy new york style crushed chats: tossed through fresh herbs and seasoned salt 9.5
daily grazing special: let our chefs treat you to something special

lunch banquet - $41.50 per person

great for groups of four guests or more

rubyos antipasto plate: braised octopus with oregano and kipfler potatoes, vine ripened tomato, bocconcini and basil caprese stack, cacciatore glazed chicken wings, grilled pork sausage with lemon cannellini smash, gorgonzola pannacotta with sweet onion marmalade
salad of candied baby beets: tossed with sugar snap peas, toasted cashews, mixed leaves, and a red wine vinegar and cranberry dressing
salt and lemon pepper calamari: with a spiced mango sauce, mesclun, pepitas and a costa rican 'salsa lizano' dressing
panfried haloumi: with watermelon, coriander and mint salsa, and chilli oil drizzle
gingered yellow fin tuna: brushed with chilli jam, with a salad of fragrant asian herbs tossed in nahm jim dressing
north african chicken roulade: filled with medjool dates, dried apricots and pistachios, topped with preserved lemon sheep's curd and baby broccoli leaves
pork fillet medallions: steeped in apple cider, with cinnamon roasted kumara and an aged apple balsamic compote
crispy new york style crushed chats: tossed through fresh herbs and seasoned salt