Ciabatta bread with dips of smoked eggplant olive tapenade feta and sundried tomato

Baked figs wrapped in prosciutto with gorgonzola sauce and balsamic reduction

Salmon sarpaccio with goats cheese stuffed zucchini flowers

Braised beef cheeks with beetroot gnocchi sautéed baby spinach

Crispy soft shell crab with a mango salsa and aioli

Pork belly with seared scallops white bean puree and a port glaze Baked with semi dried tomato pesto and pancetta

Twice cooked duck cauliflower puree asparagus cherry glaze and pickled cabbage

Lightly fried flathead fillet with aioli kalevu chips and a garden salad

Rib eye with king prawns seeded mustard jus roasted baby parsnip and Dutch carrots

Herb crusted salmon with celeriac puree and baby beetroot

Crispy spatchcock with sweet corn risotto sage nut butter dates and pine nuts

Pork cutlet with feta and thyme crust baked polenta and grilled apricots and honey

Sautéed green beans with gremolata and grated parmesan

Roquette salad with spiced poached pear crispy prosciutto and goats cheese

Kalevy’s beer battered chips with sea salt

White chocolate cheesecake with passion fruit gelato

Trio of gelato

Dark chocolate brulee with blood orange sorbet

Vanilla panna cotta with coconut slice and chilled mango puree

Assorted cheese plate served with 8 year old vintage port

Tuesday

Any 2 courses

Wednesday

Any 2 courses

Thursday

Any 2 courses