Passionfruit daiquiri, white rum, triple sec, lime juice, sugar syrup and passionfruit

Blushing bubbles

Strawberries, peach and mint with a hint of vanilla topped with sparkling wine

Glass of urban sparkling white wine with a shot of blackcurrant or peach

Sour dough toast with rich cream and beerenberg jam strawberry or raspberry or apricot or marmalade or a pot of lemon curd

Sorbet plate

Strawberry, green apple with banana yoghurt icecream and fresh fruit

Bircher muesli with freshly grated apple, honey, toasted almonds and seasonal fruits

Strawberry and rhubarb fool, granola and honey smacks

Grilled fingers of continental bread with ham and melted cheddar

Our crumpets, raspberry compote, crème fraiche and organic raspberry jam

French toast brioche, cinnamon sugar, caramelized banana and maple syrup

Two fried eggs and grilled bacon with toasted sourdough

Two poached eggs, sautéed spinach and hollandaise sauce on sour dough bread

Sweetcorn and coconut fritters with truss tomato and crisp pancetta, tomato jam

Two egg omelette cheddar, chive and smoked ham, with roast tomato

Roast swiss brown mushrooms, olive toast, truffle parmesan and rocket salad

Scrambled eggs, crisp pancetta, asparagus on grilled sour dough

Ricotta pancakes with blueberry compote and rich cream

Smoked salmon with scrambled eggs and chives

Stir-fried blue swimmer crab omelette

Honey glazed, gammon (hawaiian) steak with fresh pineapple and fried egg

Gratinated lobster thermidor omelette

Hollandaise sauce

Spicy tomato relish

Truss tomato

Crisp bacon

Swiss brown mushrooms

Fresh asparagus spears

Smoked salmon

Olives

Marinated in citrus and fresh herbs

Dips

To enjoy with bread roast artichoke and parmesan or olive pesto

Pie

Mini duck pie with cherry relish

Morcon catalan sausage

Cured Meats

Lomo cured pork loin

Cured Meats

San jose sopressa

Cured Meats

San jose chorizo

Cured Meats

Bread

Mini loaf of sour dough bread made with spelt flour, served with french butter

Soup

French onion

Tart

Caramelised beetroot tarte tatin, goats curd and passionfruit vinaigrette

Kingfish

Sashimi of kingfish, pickled ginger, persian feta and rocket

Parfait

Chicken liver parfait with port wine jelly

Pork

Chilli caramel pork bun with pickled cucumber, green mango and pomelo

Salmon

Citrus cured salmon, dill crème fraiche and hot potato blinis

Beef

Grilled beef salad, walnuts, blue cheese and cabernet syrup with caramelised onion

Crab

Crispy fried soft shell crabs with sauce tartar, celeriac remoulade and candied lemon

Rotoli

Mushroom and raclette rotoli, with roasted hazelnut vinaigrette

Fettuccine

Handmade fettuccine carbonara with cold smoked salmon and dill crème fraiche

Gnocchi

Potato gnocchi with taleggio, poached pear and roasted walnuts

Chicken

Roast young chicken with crisp hash brown, green onion and truffle butter

Scallops

Joselito iberico jamon, grilled prawns and seared scallops with orange oolong dressing

Lamb

Slow cooked leg steak of lamb with dosa pancake, masala potato and raita

Trout

Roast ocean trout wrapped in potato on nicoise salad, sauce gribiche

Wagyu

Roast leg steak, braised brisket “bourguignon”, shallots, mushroom and bacon

Fillet

Of black angus beef 250g with mushroom tart, chicken parfait and sauce bercy

Barramundi

Fillet wrapped in pancetta with snow pea tendrils, peas and roast artichoke cream

Sirloin

Of pasture fed black angus beef 350g, pommes maxim and cafe de paris

Whitefish

Cooked a ‘la meuniere with lemon, parsley, white wine, butter and capers

Steak

Grilled minute steak with mushroom macaroni, baby spinach and watercress puree

Young iceberg lettuce, white anchovy, soft egg, capers and caesar dressing

Mizzuna and ruby salad, apple, cider dressing

Salad of broad beans, basil shallots, cherry tomato and beetroot

Baby carrots with citrus butter and sugar snaps

Sautéed brussel sprouts with pancetta

Hand cut fat chips

Crisp hash browns with sauce aioli

Chocolate shooter

Frangelico, whiskey or butterscotch schnapps with chocolate and cream

Coffee shooter

Frangelico, whiskey or galliano with espresso and cream

Blushing princess with quince jam

Origin: barossa valley, south australia; Milk: goat; Type: washed rind; Approximate age: 4 weeks; Flavour: made with one little washing of the rind to build flavour and as the cheese matures, the flavour becomes more intense

Colston bassett stilton with poached pear

Origin: nottingham, england; milk: cow; Type: blue vein; Approximate age: 3 to 4 months; Flavour: smooth and creamy more strongly defined with deep complex flavours

Centre royale with crisp apple

Origin: france; Milk: cow; Type: semi-hard; Approximate age: 3 to 4 months; Flavour: with supple and soft interior, exhibiting both savoury and fruity notes and a distinct and pungent aroma

Two cheese plate

Three cheese plate

Affogato, espresso coffee on vanilla bean ice cream with nougatine biscuit

Affogato with frangelico, butterscotch schnapps or baileys

Layered orange spiced cake, blood orange sorbet and saffron pannacotta

Chocolate brulee, apricot and hazelnut genoise with greek yoghurt sorbet

Red berry salad with almond nougat bombe alaska, strawberry sorbet

Banana and honey souffle, chocolate cognac sauce, banana ice cream

Fudges

Butterscotch, rocky road or toffee almond

Biscuits

Almond flake, apricot crunch, lemon kiss or chocolate macaroon with chocolate cream

Selection of cakes available from the bar

Plate of ice cream, sorbet, jellies and fresh fruits