Nate's Restaurant and Bar

Crispy golden crumb prawns, lightly coated in a zesty wasabi aioli, topped with a vibrant chilli and mango salsa. Perfect balance of heat, sweetness and crunch

French-style terrine of free-range pork with shallots, parsley and a hint of sweetness. Served with toasted brioche and pickled vegetables

Roasted sweet potato, crisp mesclun mix, spanish onion, sun-dried tomato, kalamata olives and a house-made lemon dressing

Traditional Australian salmon seared in our flat grill then oven baked to perfection with roasted Australian seasonal vegetable produce

Thai style creamy vegetable curry with chicken and hainan Rice

Bold stir-fry noodles, veggies, eggs and your choice of protein tossed in tangy tamarind sauce and topped with peanuts, cilantro and citrus

Australian scotch fillet paired with succulent local king prawn

Australian lean and tender cut. riverine region / MBS+3

The rib eye is the most flavourful cut. Grass fed/ southern ranges/ mbs+4

Deep fried diced chicken with dried chillies, cashews, chives and Szechuan peppercorns served with crunchy youtiao fritters baked in maple syrup