The Helm Bar & Kitchen Menu

Golden crispy fries served with aioli & tomato sauce. † V

Garlic oil base with mozzarella & parmesan. † § V

Roasted butternut pumpkin, brown butter, sage, lemon, mozzarella, parmesan. VE

House-made chicken liver pate with port gel, spiced stone fruit compote, candied walnuts & charred sourdough. †

Chargrilled chicken skewers, glazed with honey, soy & ginger, finished with charred lime, coriander & sesame. † §

Crispy beef croquettes filled with braised beef short rib, finished with mustard cream

Soft sliders filled with slow braised beef brisket, red wine jus, aioli and rocket

Charred prawn skewers finished with chilli oil, charred lime, coriander & crispy shallots. † §

One dozen fresh mussels served in a classic beurre blanc sauce with grilled sourdough. †

Tender calamari with nam jim, charred pineapple, labneh, mung beans & fresh herbs. †

Warm flatbread, char-grilled slow braised lamb shoulder, garlic yoghurt, pickled red onion, fresh herbs, mint sauce & lime

Crispy potato pave, house smoked salmon, beetroot cured egg, pea puree, whipped creme fraiche, pickled red onion, crispy capers

Agria potatoes pan fried in duck fat until crispy, served with caramelized onion gravy, cheese curds, pulled confit duck leg and spring onions. †

Slow-cooked pork ribs glazed in sticky Korean BBQ sauce, finished with coriander and sesame. † §

Sticky chicken nibbles glazed in gochujang, chilli, honey & soy, finished with sesame. † §

500g Korean BBQ pork ribs, 500g asian sticky chicken nibbles, beef croquettes, lamb skewers and garlic pizza bread. †

Bulgogi beef with Napoli sauce, mozzarella, kimchi & cream cheese, finished with aioli, Korean sauce, sesame & lime

Slow braised lamb with Napoli sauce, mozzarella, caramelised onion, feta, roquette, & mint sauce

Low-and-slow smoked beef short rib with Napoli sauce, fire roasted peppers, caramelised onion, smoked cheddar, pickles & house BBQ sauce

Roasted mushrooms on a garlic oil base with caramelised onion, mozzarella, goat’s cheese, artichokes, fire roasted red peppers, roquette, & balsamic glaze

Garlic oil base topped with mozzarella, prawns, scallops, crab, red onion & fried capers, finished with safron lemon aioli & fresh dill

Roasted beetroot & fresh orange with creamy goat’s cheese, baby watercress, candied walnuts & citrus dressing. † V. Add smoked salmon – 14

Cos lettuce tossed with grilled chicken, smoky bacon, garlic croutons, anchovy dressing & Parmigiano Reggiano. †

Rich & creamy seafood chowder with smoked kahawai, scallops, prawns, mussels & crab, finished with herbs & lemon, served with toasted sourdough

Beer battered fish served with fries, fennel & apple slaw, safron lemon aioli & a lemon wedge. † §

Thai inspired curry of seasonal vegetables In aromatic house made green curry with coconut, fresh herbs and mung beans. Served with golden turmeric rice. † VE. Add chicken – 8. Add fish of the day – 12

Slow braised beef in dark ale, with caramelised onion & herbs, baked in golden flaky pastry, served with brown butter mash. Add blue cheese – 3. Add smoked cheddar crumb – 3

Grilled beef sausages in a dark ale, tomato & mustard devilled sauce, served with fennel & apple slaw & creamy brown butter mash. † § VE

Aromatic spiced venison pattie with roquette, aioli, sweet chilli jam, creamy brie, fried egg & pickled beetroot on a buttered bun, served with fries & aioli. † VE

Tender lamb slowly braised in rich tomato & red wine sauce, tossed through rigatoni & finished with Parmigiano Reggiano

Slow braised beef short rib served with parsnip puree, red wine jus, butter glazed baby carrots, pickles and micro herbs. †

300g scotch fillet, served with fries, aioli and fried eggs. †

300g scotch fillet, served with brown butter mash, baby carrots and red wine jus

Eye fillet served with creamy sherry & thyme mushroom sauce, brown butter potato mash, 63-degree sous vide egg, parmesan tuile & crispy onion. †. Add prawns – 7

Fries, salad & tomato sauce

Fries, salad & tomato sauce

Napoli sauce & melted mozzarella. † §

Napoli sauce & melted mozzarella. §

Vanilla ice cream, chocolate sauce & sprinkles

Silky caramelised vanilla cheesecake with a perfectly burnt top, served with seasonal fruit fluid gel. †

Rich vanilla custard finished with a crisp caramelised sugar crust. †

Served warm with a butterscotch sauce, walnut praline & vanilla ice cream

Please ask your server for today’s sorbet flavour. † V

Monday to Friday

Tuesday

Thursday

Friday Price: POA

Sunday sessions

Sunday sessions

Wyborowa Vodka, pineapple, cranberry, passionfruit, vanilla & lemon juice

Havana 3yr White Rum, mint, lime juice & soda. Classic, Passionfruit, Coconut, Strawberry

Olmeca Reposado, lime juice, agave & salt rim. Classic, Passionfruit, Coconut, Strawberry

Wyborowa Vodka, Kahlua, espresso, sugar syrup