Soup of the day

Freshly shucked oysters natural or with raspberry balsamic verjus

Duck liver brulee with house baked bread and walnut paste

Pan seared saganaki with petite salad, rustic bread and fresh lemon vinegrette

House baked bread and dips

Orange and rosemary olives with baguette

Salt, pepper and cinnamon crumbed squid with pickled veggie salad and a chilli caramel cream

Buffalo mozzarella with a rough tomato concasse with basil, crushed walnut and sherry reduction

Charcuterie board of cured meats, chutney, sundried tomato and house baked bread

Chef’s selection tasting plate

Pan seared scallops on a shitake mirin broth with a petite zest salad

Gypsy Cider battered fish with hand cut fries and tartare sauce

Roasted pork belly rolled with apple and cinnamon and on garlic mash with apple relish

Sesame soy glazed lamb rack with a ginger and chilli bolangerie, sour cucumber and maple basil syrup

Seared Atlantic salmon on steamed bok choi, chilli caramel and cumin pickled carrots

Gippsland grain fed eye fillet on creamed mash with caramelized beetroot and port jus

Pappadelle with sautéed wild mushrooms, fresh herbs and finished with crème fraiche and grana padano

Market fresh fish (ask your waiter)

Pan seared chicken breast on compressed kipflers, mustard seed and rocket salad finished with a lemon basil reduction

Orange confit duck leg with sweet potato, cheese, proscuitto and panko crumble with a red wine jus

Mills Wagyu beef burger with beetroot, tomato, cheese, proscuiutto, chilli mustard seed, mayonnaise and house made fries

Lemon chicken ceasar salad with garlic croutons, baby cos lettuce, prosciutto and a deep fried egg

Warm duck salad with crispy noodles, basil, mint and a sweet and sour hoisin dressing

Grilled salmon salad with roquette, chilli, red onion and namjin dressing

House made beef bolognaise linguini with shredded basil and grana padano

Pea and mint risotto with parmesan, paprika oil and lemon zest

Roquette and Parmesan salad

Shoe string fries served with aioli

Tossed wild mushrooms with seasonal vegetables and vin blanc

Tossed green beans with garlic butter and shaved almonds

Liquid centre chocolate pudding with a vanilla tipped cornetto

Please allow 20 minutes

Cinnamon and tarragon crème brulee served with fresh summer fruits

A selection of Calendar cheeses, 50 grams per serve, served with breads and accompaniments

Sticky date pudding with walnuts, caramel sauce and vanilla ice cream

Walnut and sweet almond meal citrus tart with sugar cracked sorbet

Pasta with Napoli sauce and cheese

Cheese, ham and tomato melted on toast

Fish and chips with tomato sauce

Mini steak sandwhich with aioli and cheese, served with chips or salad

Fries served with aioli

House baked bread and dips

Tasmanian oysters with summer salsa verjus

Orange and rosemary marinated olives

Tempura prawns with caramel chilli sauce

Duck liver brulée with house baked bread and walnut paste

Rare beef salad with fresh herbs and crispy noodles

Sesame honey chicken winglets

Mini burger with aged cheddar and red onion

Baked mushrooms stuffed with crumbed taleggio

Fish goujons with tartare sauce

Charcuterie board of cured meats, chutney, sundried tomato and house baked bread

Chef’s selection tasting plate

Potato, rosemary and murray River salt flatbread

Smoked Spanish chorizo with caramelized onion

Rare beef salad with chilli, crispy noodle and strawberry salad and hoisin ginger dressing

Salt, pepper and cinnamon crumbed squid with a pickled veggie salad and a chilli caramel cream

Soup of the day

Freshly shucked oysters natural or with a raspberry balsamic verjus

Buffalo mozzarella with a rough tomato concasse, basil, crushed walnut and sherry reduction

Slow roasted pork belly rolled with apple and cinnamon on garlic mash with apple relish

Seared Atlantic salmon fillet on steamed bok choy, cumin pickled carrots and chilli caramel sauce

Gippsland grain fed eye fillet on creamed mash with caramelized onion and port jus

Sauteed wild mushroom pappardelle with lemon crème fraiche and shaved grana padano

Walnut and sweet almond meal citrus tart with sugar cracked sorbet (GF)

Cinnamon and tarragon crème brulee served with fresh summer fruits

Sticky date pudding with walnuts, caramel sauce and vanilla ice cream