Entrées are available after 4pm daily.
English cheeses, crusty bread, paté, smoked salmon rillette, duck bacon, branston pickle, pickled quail eggs and vegetables. Great as a meal or a shared appetizer!
Fish & Chips
Battered cod loin and fresh cut fries served with creamy tartar sauce and savoy coleslaw.
Glazed Rainbow Trout
Pan seared rainbow trout with an orange-maple glaze on pumpkin spiced fried wild rice with butternut squash.
Rack of lamb schnitzel
'Schnitzel'd' rack of lamb on German spaetzle topped with a minted apple & pistachio sauce.
Bacon Steak Mac 'N Cheese
Maple cured, house smoked pork loin chop with macaroni in an aged cheddar and fontina cheese sauce. Spicy tomato jam on the side.
Lamb braised in spicy ginger curry sauce. Served on seasoned rice with riata and fresh cilantro.
The Church Key Burger
Served on a toasted bun with caramelized onions, stilton cheese, organic arugula and tomato jam. Choose soup, salad or fresh cut fries on the side.
Centre Cut Ribeye
Ribeye steak pan seared to your preferred doneness, topped with a wild mushroom and garlic white wine butter sauce, served with chive mashed potatoes.
Add a wedge of stilton cheese - $4.
Corned Beef & Cabbage
House cured and smoked corned beef with pan juices on potato puree with cider braised red cabbage.
Deconstructed moussaka with whole roasted eggplant, coconut béchamel, spiced walnut confit, olive oil poached tomato sauce, pumpkin seed hummus & potato rosti.
Roasted chicken supreme stuffed with a creamy spinach & three cheese blend. Served on lemon-oregano potato rosti, topped with a Greek avgolemono sauce.
Game Of The Week
Every week our chef will create a unique dish that showcases a different variety of game meat. Ask your server about tonight’s special preparation.