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, Carol Cawsey, reflects her 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.

View the breakfast menu here

View the lunch menu here

View the dinner menu here 

View the lunch desert menu here

View the dinner desert menu here

View the wine & drinks menu here

BREAKFAST

Sourdough - pepe saya butter - housemade jam - 7

Two free range eggs - bacon - sourdough - 15

Breakfast bruschetta - fresh peaches - prosciutto - mint - ricotta - honey - lemon zest - sourdough - 15

Maple infused quinoa granola - caramelised rhubarb - fresh blueberries - pomegranate - ricotta - toasted cashews - 16

Pancakes w vanilla mascarpone - toasted coconut - marinated berries - macadamia praline - maple syrup - 17

House cured ocean trout - smashed avocado - poached free range egg - rocket - dukkah - sourdough - ludo. salt - 18

Wild mushrooms - baby spinach - fried free range eggs - haloumi - dukkah - ludo. salt - sourdough - 18

Potato rosti - maple chorizo - buttered kale - scrambled free range eggs - pecorino cheese - 18

ludo. breakfast feast - two free range eggs - bacon - chorizo - potato rosti - mushrooms - tomatoes - spinach - sourdough - 22

something extra....

bacon - chorizo - prosciutto - house cured ocean trout - potato rosti - wild mushrooms - baby spinach - kale - haloumi - roast tomatoes - smashed avocado - free range egg - 3

LUNCH

Steamed duck bun - chinese five spice - pickled cucumber - fresh herbs - hot sauce - 4.5 (Lady Lola Pinot Grigio Moscato) 

Spiced cauliflower - curry leaf - goat curd - dates - 14 V

Nonna’s meatballs - ground pork and veal - old fashioned napoli - flatbread - rocket salad - pecorino - 19 (Hastwell & Lightfoot Tempranillo) 

Chicken karaage - coleslaw - aioli - 18 (Pikes and Joyce Rapide Sav Blanc)

Black rice salad - deep fried cauliflower - brussel sprout - harissa sauce - 23 V

Pea and ricotta spaghetti - mint gremolata - 24 (Lake Hayes Pinot Gris) V

Slow roast pork belly - caramelised brussel sprout and apple - 23 (Vinteloper Riesling)

Delicate strips of beef sirloin -- fresh herbs - lime leaf - cashews - nuoc cham - 24 (Yelland and Papps Grenache Blend) GF, DF

Herb crusted lamb - mediterranean cous cous - kalamata olive - herbs - 28 (Hastwell & Lightfoot Tempranillo) GF

Steamed coral trout - gingered sweet potato puree - lime and coconut sauce - 35 (Fat Lamb Pinot Noir)

Individual cheese board - brie with quince paste - gorgonzola - julienne of pear and apple- cheddar with beetroot paste - 15 (Brangayne and Tristan Cabernet Merlot Shiraz)

DESSERT

ludo. Mess - fresh seasonal fruit - crunchy meringue - lemon curd - mascarpone - 10

Double Choc Torte - smothered in chocolate ganache - with cream or ice cream (GF) - 10

Cake of the day - please ask our friendly staff for daily selection - 10 

 

DINNER

Steamed duck bun - chinese five spice - pickled cucumber - fresh herbs - hot sauce - 4.5 (Lady Lola Pinot Grigio Moscato)

Crab wontons in chilli soy sauce - 15

Chicken karaage - aioli - 18 (Pikes and Joyce Rapide Sav Blanc)

Spiced cauliflower - curry leaf - goat curd - dates - 14 v

Black rice salad - cauliflower - brussel sprout - harissa sauce - 23 v

Pea and ricotta spaghetti - mint gremolata - 24 v (Lake Hayes Pinot Gris)

Nonna’s meatballs and spaghetti - ground pork and veal - old fashioned napoli - flatbread - rocket salad - pecorino - 19
(Hastwell & Lightfoot Tempranillo)

Slow roast pork belly - lentils - caramelised brussel sprout and apple - 23 (Vinteloper Riesling)

Delicate strips of beef sirloin -- fresh herbs - lime leaf - cashews - nuoc cham - 24 gf df (Yelland and Papps Grenache Blend)

Herb crusted lamb - mediterranean cous cous - kalamata olive - herbs - 28 gf (Hastwell & Lightfoot Tempranillo)

Steamed ocean trout - gingered sweet potato puree - lime and coconut sauce - 35 (Fat Lamb Pinot Noir) 

 

ludo. Mess - fresh seasonal fruit - crunchy meringue - lemon curd - mascarpone - 10

Berry Mascarpone Tarts - champagne mascarpone infused with lush seasonal berries-10

Double Choc Torte - smothered in chocolate ganache - with cream or ice cream - 10 gf

Whipped brie - poached pears and syrup - peppered crackers - 15

Chocolate hazelnut mousse - pistachio biscotti - 16

Individual cheese board - brie with quince paste - gorgonzola - julienne of pear and apple - cheddar with beetroot relish - 15

2013 final late autumn chardonnay - centennial vineyard - 15