The Ship Inn has three distinct dining areas:
- The inside dining room for more formal occasions (seating 30 guests).
- The alfresco area out the front of our Hotel where you can watch the world walk past (seating 56 guests).
- And the classic beergarden for those lazy lunches (seating 60 guests).
We don't have poker machines, we don't have TV's and we don't have TAB. We are a true Gastro Pub with that traditional atmosphere but offer an extensive quality menu ranging from traditional pub meals with a focus on lamb through to our more restaurant style choices and dessert range.
Starters to Share
Individual Chilled Seafood Plate - $22
Smoked salmon, prawns and green shell mussels in a citrus & coriander vinaigrette. Served with a side salad and toasted bread.
Individual Tapas Board - $16
Our Chef's selection of tapas, served with toasted bread. Ask your friendly wait staff for today's selection.
Trio of Dips and Breads - $14 (V)
Turkish, garlic & pita breads served with hummus, pesto and roasted capsicum dips.
Bruschetta - $14 (V)
Toasted Turkish bread topped with finely diced tomato, red onion, extra virgin olive oil and basil, finished with a drizzle of balsamic glaze, topped with parmesan cheese and grilled.
Nachos - $14 (V) Topped with Chilli Beef - $19 with guacamole, sour cream & salsa topped with cheese.
Crispy potato wedges - $10 (V)
Served with sour cream and sweet chilli sauce.
Garlic Bread with Parmesan - $8 (V)
Chunky Style Chips (V) Small - $5.50 Large - $8.50
With gravy, tomato sauce or aioli.
Rib Fillet - $23
200g rib fillet cooked to your liking, served with chunky chips, a side salad and your choice of porcini mushroom, pepper and whisky or garlic and thyme sauce.
Bangers and Mash - $18
Our own lamb and pork sausages served over creamy mash, topped with a classic onion and red wine jus.
Fish and Chips - $22
John Dory fillet in fresh breadcrumbs, served with chunky chips, a side salad and tartare sauce.
Lemon Salt and Pepper Squid - $18.50
Marinated in lemon and parsley, lightly tossed with lemon salt and pepper then flash fried. Served with chunky chips, a side salad and lemon yoghurt.
Philadelphia Chicken - $23
Signature dish, recommended with Mount Vernon Pinot Gris.
A plump chicken breast stuffed with garlic, cream cheese and parsley, lightly crumbed, fried and finished with balsamic jus. Accompanied by potato gratin and julienne vegetables.
Vegetarian Basket - $18.50 (V)
Creamy mashed potato in a basket, filled with grilled vegetables and bocconcini, topped with rocket and parmesan. Served on tomato and basil coulis, finished with a balsamic glaze drizzle.
Burgers & Sandwiches
Lamb Burger - $19.50
A spicy lamb patty with mixed salad leaves, haloumi cheese, roasted Mediterranean vegetables and aioli, served on a toasted bun with chunky chips.
Chicken Burger - $19.50
Fresh grilled chicken breast marinated in Cajun spices with mesclun, sliced tomato, avocado, grilled bacon and wholegrain mustard mayo, served on a toasted bun with chunky chips.
Bacon, Brie & Cranberry Sandwich - $20
Grilled bacon, brie and cranberry sauce, served on Turkish bread with chunky chips and salad garnish.
Steak Sandwich - $19.50
150g rib eye steak presented with bacon, mixed salad leaves, homemade mustard mayo and tomato chutney, served on Turkish bread with chunky chips.
Marinated Lamb Salad (GF) – Entrée $17 Main $22
Marinated lamb rump served over a pickled beetroot and baby spinach salad, finished with a lemon yoghurt dressing
Pumpkin & Baby Spinach Salad (V, GF) –
Entrée $17 Main $22 Add Chicken $3 Add Lamb $4
Fresh baby spinach tossed with cumin roasted pumpkin, feta cheese and toasted pine nuts, finished with a light lemon dressing.
Warm Red Curry & Coconut Chicken Salad (GF) – Main $22
Warm brown rice salad with Thai red curry & coconut marinated chicken, served with bok choy and green beans.
Lamb Cutlets - $34 (GF)
Signature dish, recommended with Pepperjack Shiraz.
Lamb cutlets in mixed herbs, served with Confit garlic, roast potatoes, carrots and seasonal greens, tossed with garlic butter and parmesan.
Braised Lamb Rump -$30 (GF)
Braised lamb rump in garlic & thyme, served with roasted kipfler potatoes, fresh herbs, crispy bacon, seasonal greens and lamb jus.
Lamb Shank - $27 (GF)
Recommended with Killerman's Run Shiraz Grenache.
Slow cooked in red wine and spices including star anise and cinnamon served over creamy mash with fresh steamed broccolini.
Pastas & Risottos
Smoked Salmon Tagliatelle $25
Smoked salmon with red onion, fresh asparagus, and sundried tomato, finished with a creamy white wine sauce and tossed through tagliatelle.
Spaghetti and Meatballs $20
Homemade mixed lamb and beef meatballs in our own Napoli sauce, served over spaghetti finished with parmesan.
Grilled Vegetable Penne $22 (V)
Grilled vegetables and herbs in our own Napoli sauce served over penne and finished with freshly shaved parmesan.
Pumpkin and Blue Cheese Risotto $22 (V, GF)
Add Chicken $25 (GF)
Roasted pumpkin with turmeric cooked in a creamy blue cheese sauce, topped with grilled flaked almonds.
Pork Loin and Scallops in Cider - $36 (GF)
Pork loin medallions marinated in cider, with caramelized apples. Accompanied by grilled scallops, and finished with a cider sauce.
Chinese Style Quarter Duck - $34
Recommended with Rolf Binder Riesling Peking duck roasted in the oven, served upon steamed green vegetables and a homemade sweet and sour mandarin sauce
Eye Fillet - $36 (GF)
Recommended with Ingoldby Cabernet
Sauvignon 200g char-grilled YG MSA eye fillet served with potato gratin, carrots, seasonal greens and truffle jus
Rib Eye Fillet - $34 (GF)
Recommended with Oyster Bay Merlot.
350g grain fed rib eye steak with garlic and rosemary potato, served with sautéed smoked bacon, cherry tomato, shallots and black olives, finished with a tomato and beef jus.
Saffron Seafood Bouillabaisse - $32
Signature dish, recommended with Allandale Chardonnay.
Pan fried prawns, mussels, calamari, salmon and red snapper in a rich saffron sauce, served with toasted bread.
Mediterranean Style Red Snapper - $34 (GF)
Signature dish, recommended with Robert Channon Verdelho.
Oven baked snapper fillet presented on a stack of grilled eggplant and homemade crushed tomatoes with garlic and parsley, and roast potatoes. Finished with shaved parmesan and a drizzle of virgin olive oil.
Moroccan Spiced Salmon – $34 (GF)
Recommended with Lawson's Sauvignon Blanc.
Spice encrusted salmon fillet, oven baked, served with steamed green vegetables sprinkled with walnuts & smoked almonds and drizzled with a lemon & herb yoghurt dressing
Side dishes - $5
Creamy mashed potato (GF)
Herb roasted kipfler potatoes (GF)
Seasonal steamed vegetables (GF)
Eton Mess (GF)
Crushed meringue served with mixed berry compote and whipped cream
Warm chocolate brownie served with Delizia vanilla bean gelato and fresh strawberries
Lindemans Henry's Sons Brut Cuvee
Yellowglen Spritz Blush
Monmousseau Brut - Loire Valley, France
Lindemans Henry's Sons Chardonnay
Allandale Chardonnay - Hunter Valley, NSW
Rothbury Estate Semillon Sauvignon Blanc - SE Aust
Angel Cove Sauvignon Blanc – Marlborough, NZ
Lawson's Sauvignon Blanc – Marlborough, NZ
Mount Vernon Pinot Gris – Marlborough, NZ
Robert Channon Verdelho – Stanthorpe, QLD
Rolf Binder Riesling – Eden Valley
Be Luscious Moscato
Novello Sangiovese – Adelaide Hills, SA
Lindemans Henry's Sons Shiraz/Cabernet
Wynns "The Gables" Shiraz/Cabernet - Coonawarra, SA
Pepperjack Shiraz - Barossa Valley, SA
Killerman's Run Shiraz Grenache – Clare Valley
Oyster Bay Merlot – Marlborough, NZ
Rolf Binder Cabernet Merlot - Barossa Valley, SA
Ingoldby Cabernet Sauvignon – McLaren Vale
Robert Channon Cabernet Sauvignon - Stanthorpe, QLD
Squealing Pig Pinot Noir - Central Otago, NZ
Bodegas Enguera Tempranillo – Valencia, Spain
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" Just wanted to say a big thank you for a beautiful meal experience. My partner and I dined at the Ship Inn on Monday night and can't talk highly enough about the meal and service. Can't wait for the next visit."
"Each month a group of ladies of certain vintage make their way to the Ship Inn’s ideal location by ferry, bus/train and private vehicle. We enjoy a lovely lunch (Bravo Chefs and staff) a drink, lots of laughs, sharing and caring, A warm welcome and excellent service from superb Maitre d/waiter Antonio is especially brilliant."