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. 

For details of our group bookings or packages for private events click here. 

Ludo Aug18-2.jpg

BREAKFAST

Sourdough - cultured butter - house made jam - 9 

ludo. muesli - granola - natural yoghurt - fruit  - 14 v

Two free range eggs - bacon - sourdough - 17

Crumpets - honey - blueberries - citrus ricotta - 18 v             

Roast pork neck - kale - poached eggs - spiced cider sauce - 21 gf  df                    

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 - pork sausage - black pudding - mushroom - roast tomato - spinach - sourdough  -  25                                                       

something extra…

mushrooms - spinach - roast vine tomato - free range egg - 3 each

bacon - spiced pork sausage - chorizo - 4 each                                           

house-cured ocean trout - baked beans - avocado - 5 each

LUNCH

Something small....

Warm bread - balsamic - olive oil - 3pp

ludo. Olives - 8  v gf df

ludo. mixed pickles - 8 v gf df 

Oyster - freshly shucked - natural - 30 half dozen

Steamed duck bun - chinese five spice - pickled cucumber - sriracha - 5.5

Steamed bun - mushroom - soy - kimchi - 5

Wagyu rump cap (rare)- carrot tartare - sunflower seeds - hemp oil - 28 gf df

Roast Oxheart tomato - asparagus - burrata - olive oil - sherry vinegar - 16 v  gf

Flathead pané - peas - salmon roe - dill - 16.5 

Something more….

Butternut Squash and yolk rotolo - baby leeks - herb bread - beurre noisette - 24  

ludo. meatballs - napoli sauce - olive bread - parmesan  - 24

Line caught market fish - celeriac - garlic stem - linseed - native pepper - 30 gf 

Partridge - roast corn - burnt leek - potato puree - blueberries -  black pudding - 28 gf

Lamb rump - glazed eschalot - turnip - ragout - wheat berries - 32 df 

On the side…

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

Pressed potato fritters - dill cream - 10 v gf

Something Sweet….

Mini brioche donuts -  14

Charred peach - raspberry - bee pollen - compressed puff pastry - summer herbs - 14

Beetroot terrine - chocolate pavé - goats curd - satin blanc chocolate - feuilletine - 14

Roast mango - spiced meringue - coconut - kaffir lime - 14  gf

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

Cheese board

one cheese - 15   two cheese -  20    three cheese - 25
served with quince paste - seasonal fruit

ask our friendly waitstaff for todays selection

Cottonwood - Ludo - Feb 2018-61.jpg

DINNER MENU

Something small...

Steamed bun (choice of)
- duck - chinese five spice - pickled cucumber - hot sauce - 5.5- shiitake mushroom - soy - kim chi - 5

Warm Sourdough - balsamic reduction - olive oil - 2.5pp

Marinated olives - 7 v gf df

Oysters - freshly shucked - natural - 4.5 each

Seared wagyu rump - carrot tartare - sunflower seeds - hemp oil - 22 gf df (Wines for Joanie Chardonnay)

White onion soubise - roast onion broth - cippolini - fried rye bread - 16 v (Lake Hayes Pinot Gris)

Something more...

Spaghetti - roast tomatoes - burrata - fresh herbs - 24 v (Vinteloper Riesling)

Meatballs - napoli sauce - olive bread - parmesan - 22 (Hastwell & Lightfoot Tempranillo)

Line caught market fish - kohlrabi - sea greens - grilled tomato broth - native pepper - 29 gf df (Artemis Sauv Blanc)

Bruemar pork fillet - charred leek - poached quince - cider - allspice - 28 gf (Tertini Pinot Noir)

Lamb Rump - jerusalem artichoke - kale - langue ragout - 30 gf df (Mantra Cabernet Sauvignon)

On the side...

Rocket salad - parmesan - pine nuts - 9 v gf Broccolini - toasted hazelnuts - sherry vinegar - 9 v gf

Pressed potato fritters - dill cream - 10 v gf

Something Sweet

Tangelo pie - liquorice curd - lavender - Tasmanian pepper - 14

Pressed beetroot - chocolate pavé - goats curd - satin blanc chocolate - 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 - seasonal fruit - gf available
Ask our waitstaff for todays selection

SNACK MENU

Available Friday & Saturday afternoon between 3-6pm.

Warm bread - balsamic - olive oil - 2.5pp

Olives-pickles-7 vgf df

Spiced nuts - 6 v gf df

Oyster - freshly shucked - natural - 4.5 each

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

Steamed bun - shiitake mushroom - soy - kimchi - 5

Pressed potato fritters - dill cream - 10 v gf

Mini brioche donuts - 14

Pate de fruit - 3 gf df

Cheese board one cheese - 15 two cheese - 20 three cheese - 25
 served with quince - seasonal fruit