Takeout/Delivery Menu

20% off Until Further Notice

(Excluding Weekly Features & Alcohol)

Scroll to the bottom to see our full menu

Weekly Features

Toasted Herb & Almond Courgette (V & GF) – $24

Toasted herb & almond courgette, rainbow root vegetable gratin and sweet pomegranate reduction

Coffee Rubbed Rack of Lamb – $32

Espresso bean, ginger & spiced rubbed lamb, pomegranate roasted heirloom carrots, garlic truffle potato purée with a crispy potato garnish and house chimichurri

Mattson Wings – $15

Jerk

with dry jerk spices, tamarind glaze and fresh cilantro

Mattson Wings – $15

Nashville Butter

with garlic aioli, chives and fried capers

Mattson Wings – $15

Honey Butter

topped with crushed potato chip

Memphis Dry Ribs – $17

Slow-roasted ribs, fried crispy, with berry molasses gastrique & house aioli

Cauliflower Wings – $19

Maple Piri Piri

Lemon & Dill

Sweet Chili

Served with Mattson home-cut fries or poached pear salad

Basil Pesto Flatbread – $17

Made with basil pesto, caramelized onion, cherry tomato, spinach & cashew cream

Fig & Prosciutto Flatbread – $17

Made with fig jam, prosciutto, goat cheese, fried capers, fresh arugula, confit garlic oil & balsamic glaze.  Side salad offered as an additional item.

BBQ Chicken Flatbread – $17

House tomato sauce, mozzarella cheese, BBQ marinated chicken, pickled red onions, roasted garlic cloves, fresh scallions

Fish & Chips – $23

Nickel Brook Blonde battered halibut, house-made chips, Mattson tartar sauce and creamy coleslaw

Celeriac Aubergine – $22

Roasted celeriac & eggplant, layered with lemon macadamia & hemp cheese, and crusted in quinoa.  Served with St. Remy Madagascar peppercorn sauce, Yukon gold potato purée & chef’s vegetables.

King Oyster Mushroom Scallops (V) – $14

Marinated king oyster mushrooms, Tahini-miso spread, coconut chips and pea sprouts

Full Menu