MENU
Lorraine’s Snacks
Dan’s Spicy Biltong (80g) | Jack’s Creek Rump transformed by the owner of the Pub (gf, df) 13
Smoked Olives & Tamari Almonds | Kangaroo Island olives, olive oil (gf, df) 13
Garlic Bread | Sourdough bread with confit garlic. Add provolone cheese ($4) 10/14
Chips | Aioli & house seasoning (gf, veg) 14
Sweet Potato Fries | Served with aioli (gf, df, veg) 16
STARTERS AND Shares
Spice Bag Spring Rolls (3) | Chicken, capsicum, vermicelli noodles, curry sauce 19
Szechuan Salt and Pepper Calamari | Pickled vegetables, chilli aioli (gf) 23
Irish Spice Bag | Chips, crispy tenders, capsicum, spanish onion, red chilli & Chinese five-spice (df) 26
Leek and Gruyere Arancini Balls (4) | Roasted leeks, Gruyere cheese, pecorino, basil aioli (veg) 21
Cheese and Charcouterie Board | Two cheeses, salami, smoked olives, crositni 23
Wings | House seasoning, smokey BBQ or Buffalo with ranch sauce (small or large) 23/32
Classic Nachos | Corn chips, jack cheese, black beans, guacamole, sour cream (veg) 25
Add pulled pork or pulled Mexican chicken | 8
Burgers (All Served with Chips or salad)
All Day Bacon and Egg Roll | Bacon, rocket, caramelised onion, aoili on a potato bun 19
Lentil Burger | Lentil patty, lettuce, tomato, vegan aoili (vg, df) 26
Fried Chicken Burger | Southern fried chicken, cheese, lettuce, aioli, potato bun 27
Wagyu Smash Burger | Wagyu smash beef patty, cheese, lettuce, tomato, pickles, onion, burger sauce, potato bun 28
Triple Double Burger | 2 x Wagyu smash beef patties, 3 x cheese, bacon, pickles, onion, burger sauce, potato bun 33
French Steak Sandwich | Jacks Creek scotch fillet, rocket, red onion, aioli, melted brie cheese, fig pepper paste on Turkish bread 29
Add Bacon or Egg to any burger 4
Salads
Poke Bowl | Soba noodles or white rice, cucumber, edamame, ginger, red cabbage, miso dressing (vg) 21
Traditional Caesar Salad | Cos lettuce, bacon, egg, parmesan, house dressing, pangratto 22
Salad Niçoise | Chat potatoes, lettuce, beans, boiled egg, tomato, optional anchovies (df) 23
Add Tofu (vg) 8
Add Chicken Schnitzel 8
Add Chicken Breast 8
Add Roasted Salmon or Sashimi 12
Add Barramundi Fillet 12
Mains
Chicken Schnitzel Chips and salad, choice of sauce 28
Chicken Schnitzel + Vodka Rigatoni | Vodka tomato sauce, provolone cheese, crispy basil 31
Chicken Schnitzel + Spaghetti Bolognese | Bolognese sauce, parmesan cheese 31
Chicken Parmi | Pomodoro sauce, smoked ham, provolone cheese, chips and salad 32
Eggplant Parmigana | Layered eggplant, pomodoro, basil, rocket and fennel and salad (veg) 29
Rigatoni Alla Pesto | Basil pesto, peas, shaved zucchini, smoked almonds 28
Roast Duck | Confit duck maryland, radichio, lettuce, peas, chicken jus (gf) 35
Fish, Chips & Salad | Tempura battered fish, chips, garden salad, tartare sauce, (df) 32
Mussels Marienere | White wine, garlic, eschallots, herbs, butter, choice of bread or chips 29
From The Grill
Rib Eye on the bone 1kg | Jack's Creek Black Angus Rib Eye on the bone with confit garlic, red wine jus, fried rosemary.
Served with your choice of two sides 125
Rump Steak 220g | Jack's Creek Black Angus Rump, chips, salad, choice of sauce 33
Scotch Fillet 300g | Jack's Creek Black Angus Scotch Fillet, chips, salad, choice sauce 47
Grilled Atlantic Salmon | Lemon roasted potatoes, brocolini, zhug (gf) 34
Seared Barramundi | Puy lentils, pea puree, broccolini, dill oil, lemon butter sauce (gf) 35
Sides
Garden Salad | Green leaves, fennel, radish, mustard dressing (vg, gf) 11
Seasonal Greens | Smoked almonds, sauce vierge (vg, n, gf) | 12
Paris Mash | Parisian style buttery mash potato (gf) 14
Kids (Under 12)
Spaghetti alla Bolognese 14
Spaghetti alla Napoletana 12
Chicken Schnitzel & Chips 14
Grilled Chicken, Mash & Peas 14
Desserts
Affogato | Coffee and vanilla ice cream (gf) 10
Guiness Chocolate Brownie | Salted caramel gelato 14
Sticky Date Pudding | Vanilla ice cream 14
Food Philosophy
When Lorraine Havin walked through these doors in 1979 — becoming one of the first women to hold a pub licence in New South Wales — she understood something that still guides everything we do today: that a great meal is about more than what's on the plate. It's about where you are, who you're with, and whether you feel at home.
Functions
Lorraine’s bistro is located directly above Robin Hood Hotel and offers a range of private and group dining and functions spaces that can seat between 8 and 200 pax.
For more information, please email us!
Our Fresh Produce
All steaks at Robin Hood Hotel and Lorraine’s Bistro are premium prime cuts sourced exclusively from Jacks Creek.
Raised hormone-free in the New England region of North-Western NSW, Jacks Creek beef is globally recognised for its exceptional marbling, tenderness and depth of flavour.
Make a Reservation at Lorraine’s
Drinks + Wine
Our wine list has been brought together with good friends & good food in mind. Because wine is a great partner to both. Our wines are selected with care with an eye on both quality & value. We offer a broad selection of wines by the glass to suit every occasion & taste.
For the adventurous, a comprehensive list of over 90 back vintage & rare wines available by the bottle has been curated with the aim to bring to the discerning drinker an unparalleled experience.