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Lunch and Dinner Menus 

Dinner Menu

Available from 6pm Fri, Sat, Sun, Monday and Tuesday (Hilli closes from June 28th until August 3rd for Staff annual leave)


Cheese and Garlic Focaccia Melt   8   (4 pieces)


Pâté de Canard   19

Velvety and smooth Duck Pate is made from Chef Cameron’s traditional French recipe. 

 It is mildly infused with Grand Marnier and served with house made Crostini and crisp greens 

Salt and Pepper Calamari   17

Tender calamari strips are coated in our gourmet Salt and Pepper creation then stacked upon a crisp bed of greens and served with a caper and lemon mayonnaise (gf)

Seafood Crepe  19

Succulent Prawns, Calamari and Local Trumpeter are bound in a deliciously seasoned Mornay sauce then rolled

Into a delicate soft French crepe and a petite salad side

The “Hilli Goat” Cheese Soufflé   17

Local Hilli Goat Cheese straight from the farm is souffléd with a complimenting parmesan then served on lettuce leaves and topped with a mild mustard

glaze and focaccia toasts (gf no toasts)

Hilli Salad   16

Combination of seasonal vegetables with olives and crumbled feta with a honey mustard dressing (gf)

Main Course 

Anson Vegetable Coconut Curry  32

A fresh compilation of local vegetables simmered in a mild coconut curry accompanied with a golden rice cake , crispy pappadam and

a dollop of mango chutney

(All following dishes are served with fresh mash and locally grown seasonal vegetables)

Bomboras Fish  38

Pan seared locally caught Trumpeter (Sweep Lip) nestled upon mash and surrounded by a champagne lemon beurre blanc and ketjap manis

(sticky sweet soy) drizzle (gf no manis)

Wahine Chicken Breast    36

Tender Chicken Breast is filled with ricotta cheese, sundried tomatoes, Ham and pine nuts then oven baked and accompanied with a mild

mustard infused sauce (gf)

Kingston Pork   38

Slowly roasted pork belly complimented with a reduced port wine and plum sauce and topped with a crispy crackling garnish (gf)

Lone Pine Filet Mignon  41

Tender Beef Eye Filet wrapped in smokey bacon then cooked to your liking and served with sauce béarnaise and a balsamic reduction (gf)

Liquid Dessert

Tiramisu Martini  17

Vodka, Baileys , Tia Maria and Half Cream is shaken over ice

then served in a Martini glass with a Chocolate Cream swirl garnish

(+ 18 only as contains alcohol) 

Baked Lemon Tart  17

Delicate lemon curd set upon a crumbly biscuit base and served with Vanilla Ice Cream

Baileys Créme Bruleé   18

A smooth and delicious Baileys crème bruleé served with biscotti fingers and homemade honeycomb crumble garnish and Vanilla Ice Cream (gf)

Sticky Date Pudding   17

A rich sticky date pudding served warm with homemade caramel sauce chopped nuts and a scoop of vanilla bean ice cream

Affogato   22

Three scoops of Vanilla ice cream topped with honeycomb crumble sided with a hot shot of espresso coffee and Biscuit with liqueur (choose from Baileys, Vanilla Galliano, Frangelico, Kahlua, Jameson or Drambuie (without liqueur  15 )

Lunch Menu

Available from 12 noon (Kitchen closes at 2pm), Fri, Sat, Sun ,Mon and Tuesday

Garlic and Parmesan Focaccia   8  (4 pieces ) 

Golden toasted focaccia with a light Parmesan melt

Norfolk Farmers Vegetarian Salad  18

An arrangement of crisp local greens tossed in the chef’s house made honey mustard dressing with olives and semi dried tomatoes (gf)

Crispy Chicken with Creamy mild BBQ Aioli Salad Bowl 22

Crispy Coated Chicken is drizzled over with a house made creamy dressing then placed upon a mix of Norfolk Island’s fresh greens 

Asian Glazed Prawn Salad 24

Large Pan seared Prawns are cooked in a contemporary mild Asian flavour and served over fresh Norfolk Salad (gf)

House made dusted Salt and Pepper calamari strips  22

Tender strips of calamari are lightly dusted in our chef’s gourmet blended spices then topped upon a generous local salad and 

dressed with a mild caper aioli (gf)

Seafood Crepe  24

A combination of succulent prawns, local caught trumpeter and calamari bound in a creamy Mornay sauce, then rolled in a single soft French crepe served with fresh local salad and chips

Norfolk Trumpeter  24

Batesy’s Red throat Emperor Fillets are Pan Seared then lightly sauced with a lemon butter jus salad and chips (gf)

Beer Battered Trumpeter  24

Batter is made to order and fried to golden with a mild caper aioli and accompanied with salad and chips

Café’ de Paris Sirloin  26

Tender local sirloin cooked to your liking topped with the famous French traditionally made café’de Paris butter and accompanied with a Hilli garden salad and fries (gf)

Fully Loaded Steak Burger  24

Succulent and tasty Grilled Steak , caramelized onion with bacon and cheddar cheese melt and burger salad on a crisped bun with a smoked BBQ sause and hot chips

Golden Crusted Chicken Burger  23

Golden crusted succulent chicken breast, topped with smoky bacon and melted Cheddar cheese with a local salad mix upon a toasted bun complemented with a zesty fresh shallot mayonnaise and served with fries

Side Chips 8 (gf)