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. 

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BREAKFAST

Sourdough - cultured butter - housemade jam - 9

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

Two free range eggs - bacon - sourdough - 17

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 - 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 - 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 - 2.5pp

Olives-pickles-7 vgfdf

Spicednuts-6 vgfdf

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

Seared wagyu rump - carrot tartare - sunflower seeds - hemp oil - 22 gf df

White onion soubise - roast onion broth - cippolini - fried rye bread - 16 v

Something more...

Spaghetti - roast tomatoes - burrata - fresh herbs - vincotto - 24

Meatballs - pork and veal - napoli sauce - olive bread - parmesan - 22

Line caught market fish - kohlrabi - sea greens - tomato broth - native pepper - 29 gf df

Bruemar pork fillet - charred leek - cabbage - poached quince - cider sauce - all spice - 28 gf

Lamb Rump - jerusalem artichoke - langue ragout -kale - 30 gf df

On the side...

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

Broccolini - toasted hazelnuts - sherry vinegar - 9 v gf

Pressed potato fritters - dill cream - 10 v gf

Something Sweet

Banana bread - ricotta - 5

Mini brioche donuts - 14

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

Beetroot terrine - 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 - 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

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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