BarVie Menu

Lunch - Friday

Dinner - Monday to Friday

Chef: Scott Johnston
Bar Manager: Adam Halliday
+ = gluten free v = vegetarian *=signature dish

Lentil dhal with paratha and tomato chutney 9

Wood fired organic sour dough with dip 10

Share platter of teriyaki chicken skewers, bush honey
& chili beef skewers, peking duck & cashew wonton, spinach & onion pakora & sesame prawn toast 16 p/p

Charcutterie plate of honey glazed leg ham, chorizo, salami, warm olives, bocconcini and crusty bread 13 p/p

French fries with garlic aioli 9

Salt and pepper calamari with cucumber ribbons and
mild chili dipping sauce 12

Coffin bay oyster in the shell with salt water vinaigrette (
6 for 18 12 for 36

Slow roast tomato, rocket and mozzerella salad drizzled with truffle oil 14

OUR WOOD FIRED PIZZA
26

Wagyu rump steak, caramelised onion, wilted spinach and horseradish cream

Tequila marinated prawns, guacamole, sun-blushed
tomato and coriander pesto

Roasted vine tomato, fresh basil and
buffalo mozzarella V

Bbq chicken, smoked prosciutto, charred peppers
& jalapeno relish

Vino's RestaurantMenu >>
Vino's Bar Platter Menu>>
Vino's Group Dinner Menu >>
Vino's Group Lunch Menu >>
Wine List >>

A fifteen per cent surcharge applies on Public Holidays