Union Hotel Menu WINTER 2016


Trio of house made dips with toasted Turkish bread ($12)

12 hour slow cooked lamb ribs w/ corn puree grilled broccolini and a mint dressing ($17)

Union Share Platter – Mediterranean vegetables, marinated fetta, olives, calamari, polenta croquettes and five spiced fried tofu ($17)

Tender Salt and pepper calamari w/ green papaya, coriander and chilli salad, fresh lime and aioli ($16) main w/chips and salad ($23)

Carpaccio – Peppered eye fillet topped with toasted hazelnuts, pickled shallots, capers and chervil with toasted sourdough ($14)

Zucchini fritters with tabasco aioli ($6)


Fish of the Day (see board for daily specials) [GF unless specified] (market price)

Fish & Chips – Beer battered fresh flathead tails, with steak fries, fresh lemon and house made tartare sauce ($24) medium serve ($17)

Steamed Spring Bay Mussels in a chilli tomato broth w/chargrilled sourdough ($16) [GF no bread]


Grilled haloumi and warm beetroot Salad – with roquette, orange segments, walnuts and fried shallots w/ a citrus dressing ($19) [GF]

Mexican style bean enchiladas – topped with melted cheese, and tomato salsa w/ guacamole, sour cream and corn chips ($18)

Crumbed Eggplant Parma – topped with Napoli, roast capsicum, melted cheese and fior di latte w/ salad and steak fries ($20)

The ‘Union Beef Burger’– 180g beef patty, BBQ aioli,  deep fried onion ring, Swiss cheese,  lettuce, tomato, onion, dill pickles, tomato sauce and mustard on an Asian style sweet bun w/ steak fries ($18)

Marinated steak sandwich – on a toasted Turkish roll with lettuce, tomato, Swiss cheese, beetroot relish and aioli w/ steak fries ($20)

The ‘Union Chicken Parma’ – Free range chicken breast in our special crumb, topped with ham, Napoli and melted cheese w/ salad and steak fries ($24)


400gm Dry Aged Rib Eye –w/ roast chat potatoes & shallots, Dutch carrots and broccolini                                                                                                                                                                                                                                                                                                                                                                                                                                                                   

with your choice of Paris butter, red wine jus or peppercorn sauce ($36) [GF]

Can also be had with mash and vegetables or steak fries and salad

Grilled Snags – (see board for daily snag) with bacon and parsley mash, greens and red wine jus ($18) [GF]


Steak Fries ($9)

Bowl of Steamed Veg ($9)

Cos salad, cherry tomatoes, Spanish onion, cucumber, mustard dressing ($9) [GF, Dairy Free]

refer to specials board for desserts and cheese selection

kitchen hours Monday – Thurs – 5pm-9pm | Fri & Sat 12pm-9:30pm | Sunday – 12pm – 9.30pm

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