- -Home -|- Welcome -|- The Jolly Frog Setting -|- Facilities-|- Menus -|- Contact Us


BREAKFAST - LUNCH - DINNER - DESSERT

Big Breaky grilled bacon, pork chipolata’s, black pudding, grilled tomato and fried free range eggs, served with toast  
16
Smoked Kipper Fillets with poached free range eggs on an ‘english’ muffin & topped with hollandaise sauce  
14
Eggs Benedict an ‘English’ muffin topped with shaved leg ham, poached free range eggs & hollandaise sauce  
12
Scrambled Eggs free range with grilled tomato & toast  
10
  Extras - venison chorizo  
4.5
    - grilled bacon
 
4.2
    - buttered swiss brown mushrooms  
4
Vanilla Pancakes fresh strawberries, ‘enterprise’ pure cream & ‘Canadian’ maple syrup  
9
Toasted Muesli Brook Farm with macadamias & creamy vanilla yoghurt  
8
Croissant   - shaved leg ham & ‘Capel Vale’ cheddar  
7
    - butter & homemade jam  
5
Cape Seed Fruit Loaf 2 slices served with butter  
4.5
Toast 3 slices served with butter  
3
  Extra - homemade jam  
1

Available Sunday’s 8.30 - 11.00
A 15% surcharge applies on public holidays.

TOP

Fresh Bread - with butter
4
- olive oil & balsamic
5
Garlic Bread (3 slices)
6
Turkish Bread - selection of today’s dips 17.5
- venison chorizo, ‘yarra valley persian' feta, with balsamic & olive oil
22.5
Soup of the Day served with fresh bread
9
Tart Fine of zucchini, leek and 'calender farm' goats cheese, served with rocket salad & roast pepper couli.
14
Capel Vale Cheddar & Branston Pickle Baguette
Served with chunky fries
13
Baguette of the Day
Ask wait staff for today’s fresh selection
16.5
Fresh Oysters 1/2 Doz
Doz
  Natural with lime wedge 17.5
32
  Red wine vinegar & shallot 17.5
32
  Chilli and Garlic Butter 17.5
32
  Kilpatrick 19.5
36
Floured Chilli & Soy Baby Squid
With a salad of tat soi, bean shoots & radish.  Served with lime aioli.
21.75
Salad of Roast Pumpkin, Pine nuts, Persian Feta
Tossed with mixed leaves and house vinaigrette.
18
Roast chicken optional   6
Local Fish & Chips with Tartare Sauce  
21.75
Pasta of Chorizo, Bacon & Chickpeas
Tossed with smoked paprika & tomato salsa, with fresh shaved 'Italian' parmesan.
25
Local Fish of the Day
Ask wait staff for today’s fresh selection
M/Price
‘The Frog’ Tasting Plate
Ask wait staff for today’s fresh selection
27
Braised Lamb Shank
Served on creamy mash potato & crushed green peas.
28
Steak Frits
300g ‘tender ridge’ sirloin served with chunky fries, roast tomato & green peppercorn aioli
35

A 15% surcharge applies on public holidays.

TOP

Fresh Bread - with butter
4
- olive oil & balsamic
5
Garlic Bread (3 slices)  
6
Turkish Bread - selection of today’s dips 17.5
- venison chorizo, ‘Yarra Valley’ Persian feta, with balsamic & olive oil
22.5

Soup of the Day, served with fresh bread
9.5
Tart Fine of zucchini, leek and 'calender farm' goats cheese
Served with rocket salad & roast pepper couli.
14
Fish Pie
Local fish pieces, garden peas, braised fennel & leek in a pernod cream & topped with cheesy mash. Served with crusty bread.
16.5
Floured Chilli & Soy Baby Squid
With a salad of tat soi, bean shoots & radish.  Served with a lime aioli.
14
Local Prawn Skewers
Marinated in 'thai' green curry paste, rested on coconut rice & 'asian' greens.
19
Pepper Crusted Kangaroo Loin
Served medium rare with sweet braised red cabbage, parsnip puree & watercress.
18.5
Petit Reef & Beef
Medallion of eye fillet cooked to your liking, topped with saute local prawns served with grilled polenta & pepperonata.
 21.5
The 'Frog' Tasting Plate
Ask wait staff for today's fresh selections
27
Fresh Oysters 1/2 Doz
Doz
Natural with lime wedge 17.5
32
Red wine vinegar & shallot 17.5
32
Chilli & Garlic Butter 17.5
32
Kilpatrick 19.5
36


Pasta of Chorizo, Bacon & Chickpeas
Tossed with smoked paprika & tomato salsa, with fresh shaved ‘italian’ parmesan.
25
Seafood Duo
Marinated 'thai' green curry prawn skewers served with coconut rice & floured chilli & soy squid served on a tat soi salad.
31 
Local Fish of the Day
Ask wait staff for today’s fresh selection
M/Price
Grilled Chicken Breast
Served with baby turnips, sweet potato mash, 'English' spinach & haggis, finished with a whiskey cream.
29.5
Szechuan Pepper & Five Spice Duck Breast
With warm noodle salad, dressed with nam jim.  (Served medium rare)
38.5
Slow Roast Pork Belly
Rested on broccolini, sauerkraut & sweet potato puree.  With caramelised apple sauce & jus.
34
Braised Lamb Shank
Served on creamy mash potato & crushed green peas.
28
Tender Ridge Scotch Fillet
300gram scotch cooked to your liking, on roasted root vegetables, green beans, sauted mushrooms & red wine butter.
38.5
Tender Ridge Eye Fillet
250 gram fillet cooked to your liking, on mash potato, with slow roast roma tomatoes' confit baby onions & pepper jus.
39

 

Chunky Fries with tomato kassundi 7.5
Mash Potatoes with truffle oil 7.5
Buttered Broccolini with roast almonds 7.5
Roasted Root Vegetables  7
Cherry Tomato & leaf salad 7
Saute Green Beans with shallots 6.5
Sauerkraut 6

A 15% surcharge applies on public holidays.

TOP

Apple, Pear & Raisin Crumble
With sauce anglaise & pure cream
10
Sticky Toffee Pudding
With butterscotch sauce & vanilla ice cream 
9.5
Vanilla Pannacotta
With champagne jelly & poached rhubarb
10
Belgium Chocolate Tart
With 'enterprise' pure cream
11
Blue Cow Cheese Selection:

 

Barossa Valley Baillie Brie, from Barossa South Australia. 
A white mould cheese made from cow's milk, this cheese is left to mature in the cellar for 4 weeks.  This achieves a slight mushroom, fungal aroma with a mild creamy palate that will develop over time to become full, rich and luscious.

 

Calender Spring Milk Cheddar, from Gippsland Victoria.
Made from an English west country recipe. Wrapped in muslin cloth and matured for 12 months after which the cheese exhibits a buttery mouth feel and distinctive full flavour
 
Blue d'Auvergne AOC, from Auvergne France. 
A cow’s milk cheese, the pate  is sticky, moist and crumbly with an even spread of veins; its taste is tart and the texture is gluey.
 

One cheese 9.5 • Two Cheese 18.5 • Three Cheese 27.5

All platters served with plum paste, fresh pear & ‘blue cow’ crisp bread.

A 15% surcharge applies on public holidays.