MENU

Tonik is home to a creative and innovative menu.  We have a menu that caters for everyone, including vegans, vegetarians and celiacs. Rich creamy risottos, traditional pastas, tender steaks and Tonik’s signatory dish, Iky Sticky date pudding. It’s famous!

Kitchen opens for mains from 6pm - 9pm Weekdays & Sundays

and 6pm - 9.30pm Friday & Saturday

A bar menu is run between the hours of 4-6pm daily

Starters

Toniks lightly spiced New Zealand calamari with a citrus aioli and anise plum sauce $12.50 *

Crispy pumpkin and havarti polenta cubes with garlic aioli $9.00 # *

Garlic and cheese pizza with rosemary and Maldon sea salt $9.50 #

Coconut crusted black tiger prawns with lime aioli $9.50 *

Asian spiced chicken fillets with fresh lime and coconut cream $9.50

Crunchy chips served with garlic aioli and tomato sauce $7.50 #

Bread with a selection of dip, infused olive oil, balsamic vinegar and dukkah $10.00 #

Something more substantial

Open lamb souvlaki with lettuce, tomato, cucumber and dressed with a mint yogurt sauce $14.50

Steak sandwich with grilled cheddar cheese, tomato, lettuce, caramelised onions, aioli and 150g scotch fillet served with chips $14.50

Toniks hand cut wedges with our cajun spice blend then served with crispy bacon, grilled cheese and topped with sour cream $10.00

Nachos with melted mozzarella cheese, guacamole, salsa and sour cream $9.50

Roast chicken, brie, cranberry and rocket pizza $14.50

*indicates gluten free
#Indicates vegetarian

Pastas

Fettucini with roast chicken and portobello mushrooms finished with fresh oregano and grana padano parmesan $18.00+

House made gnocchi in puttanesca sauce with pancetta and baby rocket $18.00

Papadelle pasta in a fresh tomato and chilli napoli with fresh basil $17.50 +#

Butternut and sage risotto with vintage cheddar and grana padano $17.50 #

+ Gluten free option available $2

Mains

Black angus porter house steak on roast pumpkin mash, sauteed shallots and brocolini finished with a shiraz jus $28.90 *

Baked ocean trout on fennel and parsley quinoa with sauteed spinach and drizzled with lemon infused olive oil $24.90 *

Braised pork belly with sauteed baby spinach on a confit garlic mash, finished with a white wine reduction $24.90 *

Baked mushroom stuffed chicken breast set upon douphinoise potatoes and fresh avocado and topped with parsnip crisps $24.90 *

Baked stuffed capsicum filled with spring couscous, accompanied with salsa verdi and red pepper coulis $23.90 #

*indicates gluten free
#Indicates vegetarian

Sides - $6.00 each

Green beans and toasted almonds *#

Rocket, pear, walnut and parmesan salad *#

Sauteed field mushrooms and balsamic onions *#

*Indicates gluten free
#Indicates vegetarian


Desserts - $9.50 each

Toniks sticky date pudding with rich butterscotch sauce served with vanilla ice cream

White chocolate and almond semi fredo with strawberries *

Meringues with blueberries and creme de cassis *

Triple chocolate mousse tart with vanilla ice cream and strawberries

*indicates gluten free