Menu
Entrée
Ocean trout ceviche with fennel, tomato salsa , and salmon roe
$
Smoked ell tartlet with pesto scordalia, olive paint, potato fondant and poached quail egg
$
Seared quail breast with crispy quail leg, mushroom profiterole and quail consommé
$
Duck liver parfait with duck rillettes, pickled onion, glazed fig and cornishons
$
House made ricotta tortellini with tomato essence and tomato cheeks
$
Mains
Pan roasted blue eye cod with crushed potato, asparagus, tomato and muscle veloute
$
Seared spice crusted kangaroo with sweet potato dophinoise, snow peas, baby red radish and chive jus
$
Char-grilled beef fillet with braised beef, wild mushroom fricassee, potato fondant and truffle jus
$
Twice cooked chicken breast with braise chicken and leek parcel, truffled pea veloute and broad beans
$
Beetroot and fetta risotto with hazelnut foam
$
Dessert
Dark chocolate fondant with caramelised banana and house made honeycomb
$
Ginger scented cheesecake with braised rhubarb
$
Strawberry and vanilla semi-fredo with fresh strawberries
$
White chocolate pannacotta with raspberry paint and almond praline
$
Affogato
$
Specials
2 courses
$48.00
3 courses
$58.00
Lunch Menu
Garlic Bread
$6.00
Roasted pumpkin, beetroot, goats cheese and rocket salad with balsamic dressing
$12.00
Additions
With chicken + $4.00
Roasted Vegetable salad with pine nuts and feta
$12.00
Additions
With chicken + $4.00
Peppered soft shell crab salad with cucumber, spanish onion, mix leaf and lime dressing
$16.00
Steak sandwhich with rocket, tomato, onion and mayonnaise with side fries
$16.00
Chicken schnitzel burger with garlic aioli, rocket and semi dried tomato with side fries
$16.00
Lamb and cumin burger with aioli and roasted seasonal vegetables
$16.00
Beer battered fish and chips with traditional house made tartare sauce
$18.00
Salt and pepper squid with aioli, chips and salad
$14.00
Linguini with prawns and garlic, chilli, white wine sauce
$18.00
Risotto Marinara
$18.00