• 16 Market Street, Woolgoolga, NSW 2456

    02 6654 9234
    Make a Reservation

    Wednesday – Sunday : 08:00 – 23:00

    Mon – Tues – CLOSED

    info@anchorkitchenandbar.com.au

OurMenu

Anchor Kitchen and Bar

16 Market Street
Woolgoolga, NSW 2456

Hours
Wednesday – Sunday: 8:00 – 23:00

Monday – Tuesday: CLOSED

Bar Snacks

 

Warmed tuscan Olives (Vg)
5.5

 

Smoked eggplant dip + eggplant chips (Vg)
7

 

Fried yamba school prawns + pimento
pork salt + anchovies aioli
10

 

Nambucca oysters $17 ½ Doz – $32 Doz
17/32
Natural w shallot vinaigrette
Battered w/ lemon myrtle mayo & finger lime
Kilpatrick
Chicken parfait + brioche + port jam
8

 

Local fried squid + togarashi + charred lime
9

 

Salted cod croquettes + black garlic
aoili + fish puff
13.5

 

Market prawns + smoked honey
15.5

 

 

Breakfast

 

K’PANE BREADS – CIABATTA OR SOURDOUGH (Vg)
With a choice of condiments + cultured butter 6

 

K’PANE FRUIT LOAF OR GLUTEN FREE BREAD (Vg)
With a choice of condiments + cultured butter 7

 

EGGS (V)
Free range eggs on organic sourdough
with house tomato relish 9

 

KIMCHI POTATO PANCAKE (V)
With crispy kale + poached eggs + citrus kewpie mayo 16.5

 

ZUCHINI & SWEET POTATO FRITTERS (V)
With spinach walnut pesto + eggs + fried kale 16.5

 

POTATO & THYME HASH BROWN (V)
With PX beetroot + cumin relish + roast beets
+ poached eggs 16.5

 

SMOKED SALMON
With poached eggs + dill burnt spring onion crème fraiche + sprouted wheat grissini + asparagus + baby kale walnut salad 17

 

SMASHED AVOCADO (V)
With sumac + mint + goats cheese + grilled bread + poached eggs + lemon 16

 

BREAKY BURGER
Bacon + chorizo + mushroom + fried egg + cheddar + housemade spicy BBQ sauce 15

 

ANCHOR EGGS BENEDICT
Toasted English muffins + poached eggs + hollandaise
With a choice of slow cooked pulled ham, smoked salmon or mushroom 17

 

QUINOA & ALMOND GRANOLA (Vg)
With coconut vanilla panna cotta  + textures of berries 15

 

BACON & EGG ROLL
With housemade spicy BBQ sauce 10

 

 

Breakfast Sides

 

Avocado
4.5

 

Tomato
3.5

 

Feta
4

 

Mushrooms
3.5

 

Bacon
4.5

 

Chorizo
6

 

Egg
2

 

Hash brown
4.5

 

Spinach
3.5

 

 

Brunch

 

SMASHED AVOCADO (V)
With sumac + mint + goats cheese + grilled bread + poached eggs + lemon 16

 

KIMCHI POTATO PANCAKE (V)
With crispy kale + poached eggs + citrus kewpie mayo 16.5

 

BREAKY BURGER
Breaky burger + double bacon + fried egg + cheddar + mushrooms + house made sauce 15

 

CRAB
Shark bay blue swimmer crab + chilli & garlic + fresh linguine + basil 28

 

SQUID SALAD
Fried squid + green mango + paw paw + beansprouts + chilli + mint + coriander 17

 

LAMB BURGER
Pulled lamb shoulder burger  + kale + savoy slaw + fries 18

 

PUMPKIN SALAD (V)
Spiced roast pumpkin + pomegranate seeds + cauliflower + seeds & grains + marinated feta + local grown salad greens 18

 

MARKET FISH
Market fish + confit potato + peas + fennel + asparagus + salsa verde 29

 

SIRLOIN STEAK
Grain fed sirloin + broad bean & mushroom ragout + leek & thyme gratin + jus 32

 

MUSSELS
South Australian black mussels + housemade pork sausage + grilled sourdough + sherry sauce 27

 

KING PRAWNS VERMICELLI
King prawns + vermicelli noodle + tamarind dressing + peanuts + Asian greens 18

 

SIDES
Handcut chips – peas jamon butter – Seasonal green salad + shaved green apple + fennel  5.5 each

 

 

Entrees

 

HERVEY BAY ½ SHELL SCALLOPS
With burnt capsicum salsa + sea truffle 17.5

 

SALTED COD CROQUETTES
With black garlic aioli + fish puff 13.5

 

CHARCOAL BROCCOLINI (Vg)
With roasted almonds + lemon olive oil, zaatar 13.5

 

PORK BELLY
With gai lan + mojo picon 14.5

 

BRAISED LAMB SHOULDER
With celeriac + charcoal cauliflower 17.5

 

MARKET PRAWNS
With smoked honey 15.5

 

NAMBUCCA OYSTERS  17 ½ DOZ 32 DOZ

Natural with shallot vinaigrette

Battered with lemon myrtle mayo + finger lime

Kilpatrick with prosciutto + smoked BBQ sauce

 

Mains

 

CUMIN BRAISED EGGPLANT (V)
With spring onion labneh + saffron pine nut rice 25.5

 

SPICED ROAST PUMPKIN (V)
With pomegranate seeds + cauliflower + seeds & grains + marinated feta + local grown salad greens 24.5

 

GRASS FED SIRLOIN
With broad bean & mushroom ragout + leek & thyme gratin + jus 32

 

MARKET FISH
With confit potato + peas + fennel + asparagus + salsa verde 29

 

SOUTH AUSTRALIAN BLACK MUSSELS
With housemade pork sausage + grilled sourdough + sherry sauce 27

 

SHARK BAY BLUE SWIMMER CRAB
With chilli & garlic + fresh linguine + basil 28

 

 

Kids

 

KIDS CHICKEN
With chips and salad 12.5
with ice cream dessert

 

KIDS SQUID
With chips and salad 12.5
with ice cream dessert

 

KIDS FISH
With chips and salad 12.5
with ice cream dessert

 

 

Sides

 

Triple cooked chips
5.5

 

Peas jamon butter
5.5

 

Seasonal green salad,
shaved green apple and fennel
5.5

 

 

Desserts

 

Shaved lemon meringue
+ yoghurt sorbet (V)
12

 

Cheese + lavosh + quince (V)
11

 

Brownie + vanilla bean ice cream
+ stout sauce (V)
11

 

 

MeetOur Chef

After honing his skills on the Sunshine Coast and Melbourne, Chef and co-owner Samuel Orpin brings a wealth of knowledge from 15 years of working in kitchens. With a love for local and seasonal produce his menus will be a mix of seafood, unique specialty cuts of meat brought together with locally foraged ingredients from the land and sea.

Sam