
Eat
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Menu
Friday dinner / Saturday lunch and dinner / Sunday lunch
Our meals are made to be shared with friends and family
To Start
34
Hula bar plate (gfo)
Sicilian olives, Ninos cacciatore, French brie, smoked Mackerel pate and toasted lavash
34
(add Spanish white anchovies +6)
24
Hula fries (gf)
Golden fried potato curls with parmigiano confetti
24
20
Borek (4 pieces)
Turkish pastries filled with spiced ground beef and pine nuts
20
or
Creamy gorgonzola with honey glaze and walnut dust
22
Fried Sardines (8 pieces)
Crispy fired fresh Port Lincoln sardines with green tahini
22
24
Smoked salmon and skordalia (4 pieces)
Adelaide hills smoked salmon on lavash with fried capers and dill infusion
24
20
Bastilla
Moroccan chicken with ras el hanout in filo parcels with almond flakes
20
Something More
34
Harissa Lamb (4 pieces)
Fragrant slow cooked lamb on kataifi nests with tahini yoghurt, pomegranate and mint
34
32
Gnocchi Ripieni
Gnocchi pillows folded with montasio, with mushrooms, sage and burnt butter
32
28
Keftedes (8 pieces)
Traditional Cypriot style loaded with tzatziki
28
(entrée size 18)
34
Tagliatelle Dolce
Our pumpkin tagliatelle with glazed pears, gorgonzola, pecans, stracciatella and mint
34
24
Brussels sprouts with chorizo (gf)
Roasted brussels sprouts with fried chorizo, Manchego and balsamic
24
28
Honey mustard cauliflower (gf)
Toasted cauliflower with rocket, dates, almonds, red onions and dried cranberries
28
Rose infused frozen yoghurt
with pomegranate, pistachios and mint (gf)
12
Hula feed me
best suited to four or more guests
60pp (add dessert + 6pp)
To book please phone Jon or Daisy on 0431 677 161