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Our Menus

From the Kitchen

In collaboration with Head Chef Jon Barrios (Botanist, Bopp & Tone) and Applejack Executive Chef Jason Roberson, our menu is designed as a fresh take on pub food that’s been guided by the Americas – North, Central and Southern. It takes its cues from the best on offer from North America along with those favourite classic Latin flavours.

An eclectic selection of tap beers are on offer in the Public Bar, featuring iconic Aussie brews alongside a solid independent craft offering. On the wine side, you’ll find an all Australian line up curated by Group Bars Manager Lachy Sturrock and somm Dan Simmons, focusing on growers and producers within our own borders who focus on sustainable, organic farming – wines with place and purpose.

*While dining with us you’ll have the option of viewing our physical menu, or alternatively you can access a digital menu via QR code on your table. We cater for most dietary requirements. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen free. Prices and items are subject to seasonal changes. 

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