Monday Steak Night‍ ‍
250g O’Connor striploin, cabbage slaw, fries & your choice of sauce 28

200g eye fillet, cabbage slaw, fries & your choice of sauce 39

Tuesday Chicken Night
Half rôtisserie harissa chicken, tabbouleh, toum & pickles 25

Sunday Rôtisserie
Wood-roasted Scotch fillet, asparagus, smashed kipfler potato & salsa verde 44

MENU

SNACKS

Country sourdough, cultured butter 10

Rock oyster, classic mignonette 6

Gilda – manchego, anchovy & olive 9

Whipped cod roe, flat bread 18

Fried calamari, chilli vinegar 18

Mortadella skewer, honey mustard 11

SHARED PLATES

Grilled asparagus, zucchini, broad bean & goat’s curd salad 24

Chicken liver parfait, rhubarb chutney, grilled sourdough 26

Charcuterie – Noix de jambon, lonza & saucisson 36

King prawns, vadouvan butter, curry leaves 42

MAIN COURSE

Twice-baked cheese soufflé 28

Wild barramundi, chickpea, chorizo & aioli 46

Fish pie – monkfish, smoked trout, prawns, dill 44

Roasted pork belly, spring peas, fennel 48

GRILL

Builders Arms cheeseburger, fries - grass-fed beef or vegan patty 29

250g grain-fed O’Connor rump cap, wedge salad & fries 48

250g lamb Barnsley chop, cavolo nero, anchovy butter 60

350g grass-fed Scotch fillet, wedge salad & fries 70

Eye fillet ‘Paul Bert’, classic peppercorn sauce & fries 68

SIDE DISHES

Chopped broccoli, mint, parsley, freekeh, almond 16

Mixed green leaves, pickled fennel, sherry dressing 12

Fries & aioli 12

PUDDINGS

Valrhona chocolate torte, crème fraîche, brandy soaked cherries 18

Vanilla crème brûlée 17

Sticky date pudding, butterscotch sauce 18

Affogato with your choice of Frangelico, Baileys, or whisky 16

Cheese selection, pickled fig & lavosh 38

All the seafood we serve is Australian, caught or farmed in Australian waters and fisheries