Basement Jazz Bar menu:

Roast Pumpkin, Artichoke, Quinoa & Rocket Salad, Cashew Cream. GF, V 18
King Brown Mushrooms, mashed Peas, Parsnip puree. GF, V 18
Salt & Pepper Tofu, Bok Choy, Shitake Mushrooms, Hot & Sour Dressing. V 20
Seared King Prawns, charred Watermelon, confit Fennel, Avocado Dressing. GF 20
Market Fish, crushed Chats, Kim Chi, Truss Tomatoes. GF 20
Confit Chicken Maryland, Mole sauce, Saffron Potatoes, Grapefruit Salad 20
Char Grilled Black Onyx Rump, Mash, Gremolata, Fried Onions 20
BBQ Brisket, Polenta Chips, Pickled Carrots, Jus 20

GF – Gluten Free, V – Vegetarian
*Gluten free & vegetarian options available.