our menu

There is an energy and passion about ludo. Not overly precious or pretentious, just stylish, fresh and fun. Our food is designed for the shared table. Engaging and exciting. Bringing friends and family together. The perfect place to meet.

Our head chef, Joshua Huxtable, reflects his passion toward food on every plate. The finest seasonal produce, cooked beautifully. Designed to be shared and enjoyed with great company. Order a selection of inspired dishes, experience the succulence of the flavours and allow us to create an experience you will remember.

Our menus are changing weekly based on the best local & regional produce. The following menus are sample only and may not be what is available at the time of visiting. 

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BREAKFAST

Sourdough - pepe saya butter - housemade jam - 8

ludo. muesli - granola - natural yoghurt - honey - fresh seasonal fruit - 14 v

Two free range eggs - bacon - sourdough - 16

Crumpets - honey - creamed goats curd - charred pear - persimmon - 18 v

Pulled ham hock - spiced baked eggs - baked beans - maize crisps - 21 gf

Tunnel mushrooms - grains - danish feta - mustard leaf - 19 v

Cured ocean trout - poached eggs - hollandaise - spinach - rye bread 24

ludo. breakfast feast - two free range eggs - bacon - chorizo - black pudding - mushroom - roast tomato - spinach - sourdough - chutney - 25

something extra...
mushrooms - spinach - roast vine tomato - free range egg - 3 each bacon - chorizo - pulled ham hock - 4 each
house-cured ocean trout - baked beans - avocado - 5 each

gluten free bread available 

LUNCH

Something small....

Warm bread - balsamic - olive oil - 2pp

Olives-pickles-6 vgfdf

Spicednuts-6 vgfdf

Oyster - freshly shucked - natural - 4 each

Steamed duck bun - chinese five spice - pickled cucumber - hot sauce - 5.5

Steamed bun - squash - soy - kimchi - 4.5

Seared tuna -- celery - furikake - pea shoots - soy dressing - radish - 21

Butter roasted celeriac - whole grains - juniper oil - cipollini onions - 18 v

Something more...

Spaghetti - heirloom tomatoes - burrata - fresh herbs -thymeoil-22 v

Meatballs - pork and veal - napoli sauce - olive bread - parmesan - pine nuts - 19

Grilled reef fish - kohlrabi - endive - tomato broth - native pepper oil - 28 gf

Pork fillet - charred leek - braised cabbage - poached quince - cider sauce - all spice - 24 gf

Lamb Rump - jerusalem artichoke - kale - rosemary jus - 30 gf

On the side...

Rocket salad - pine nuts - parmesan - balsamic - 9 v gf

Broccolini - toasted hazelnuts - sherry vinegar - 9 v gf Pressed potato fritters - chive cream - 9 v gf

 

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DINNER MENU

Something small...

Steamed bun (choice of)
- duck - chinese five spice - pickled cucumber - hot sauce - 5.5 - squash-soy-kimchi - 4.5

Warm Sourdough - balsamic reduction - Sutton Forest Olive Oil - 8

Marinated olives - 6 v gf df

Oysters - freshly shucked - natural - 4.5 each

Seared tuna - soy - celery - furikake - sweet peas - 21 (Centennial Sparkling Pinot Chardonnay)

Butter roasted celeriac - whole grains - juniper oil - cipollini onions - 18 v (Artemis Sauv Blanc)

Something more...

Spaghetti - heirloom tomatoes - burrata - fresh herbs - 22 v (Vinteloper Riesling)

Meatballs - napoli sauce - olive bread - parmesan - pine nuts - 19 (Hastwell & Lightfoot Tempranillo)

Grilled reef fish - kohlrabi - endive - grilled tomato - native pepper oil - 28 gf (Wines for Joanie Chardonnay)

Pork fillet - charred leek - poached quince - cider - allspice - 24 gf (Tertini Pinot Noir)

Lamb Rump - jerusalem artichoke - kale - rosemary - 30 gf (Mantra Cabernet Sauvignon)

On the side...

Rocket salad - parmesan - pine nuts - 9 v gf

Broccolini - toasted hazelnuts - sherry vinegar - 9 v gf df

Pressed potato fritters - chive cream - 9 v gf

Something Sweet

Roast pumpkin - pepita - white chocolate mousse - honeycomb - bee pollen - 14 gf

Chocolate pavé - poached rhubarb - praline - feuilletine - 14

Caramelised banana - meringue - coconut - kaffir lime 14 gf

Affogato - vanilla ice cream - delano coffee - 8 add frangelico (extra 6)

Cheese board one cheese - 15 two cheese - 20 three cheese - 25 served with quince paste - seasonal fruit - gf available
Ask our waitstaff for todays selection