Christmas Lunch at Small's Bar

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Small's Bar is putting on a buffet feast to take the stress out of your Christmas lunch this year!


The doors will open from 11am and will remain open until 4pm, so you are welcome to settle in for a long lunch with a magnificent showcase of local produce.

Prices for the day are set as follows:

Adults (over 12 years): $90 per person

Children (aged 5-12): $30 per person

Kids under 5 eat free

A sample of what our head chef has planned is below and will be sure to suit all ages and tastes. Drinks can be ordered at the bar all day long.

All menu items are subject to change due to the seasonal nature and availability.

Bookings are essential by 10th December 2018 unless sold out earlier.

We hope you can join us on this special day to enjoy:

  • Bread, olive oil, balsamic v

  • Small’s fries, our chicken salt, miso aioli gfo vo

  • Spiced fried cauliflower, lemon and chilli dip gf v

  • Artichoke dip, olive tapenade, roasted capsicum, toasted corn chips gf v

  • Glazed baked ham, Sweet mustard fruits

  • Roasted Pumpkin, Baby spinach, Pepitas, Feta, Chimmichurri

  • Steamed Greens, chilli, garlic, olive oil and lemon

  • Charred baby gem lettuce, sriracha mayonnaise, smoked cherry tomatoes, miso crouton gfo v

  • Lamb nuggets, rosemary ketchup

  • Spanish style garlic and paprika king prawns, olive oil, sherry and parsley gf

  • Red braised pulled pork bao, mustard greens, thai basil, mint, kewpie mayo, fried onion

  • Twice cooked crispy calamari, potato, mandarin, coconut chilli peanut sauce, sesame soy dressing gf

  • Rare roast beef salad, sweet ginger honey soy dressing, wasabi, crispy noodles, tat soi, edamame, sesame gf

  • Cinnamon roast chicken breast with a quinoa, spinach, grape and pomegranate salad, almond sauce gf vo

  • Sticky pork belly bites, cabbage and herb slaw, lime dressing, chilli peanut praline gf

  • Korean popcorn chicken, pickled daikon, sticky sauce, honey mustard, spring onion, black sesame gf

  • Mix of pizzas

  • Small's Christmas Trifle

  • Selection of Seasonal fruits

Tessa Eckersley