Our Menu
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Starters
Field Mushroom risotto with crisp pancetta and truffle oil
Seared cured veal with parsley and fried caper salad and anchovy dressing
Goats cheese and leek tartlette with poached ocean trout, seeded mustard and chive vinaigrette
Parsnip and thyme soup with panko crumbed prawns and gruyere bruscetta
Panfried lamb cutlets with creamy celeriac puree, roasted baby beetroot and feta
Crisp Bocconcini with marinated globe artichokes and slow roasted tomato sauce
Main Courses
Roasted cod with braised onion tarte tatin, watercress and olive salad and hollandaise sauce
Fillet of beef wrapped in prosciutto with boulangierre potatoes and bourguignon mille feuille
Grilled Barramundi with pumkin gnocchi, roasted eschallots and swiss brown mushrooms, herbed macadamia pesto
Roasted duck on a crisp potato rosti with spiced aubergine chutney and Madeira jus
Pan fried quail with spiced red cabbage and a spinach and ricotta pithivieve
Pork fillet with a pistachio and lemon stuffing, soft white polenta and sage and port jus
Warm ciabatta rolls with our special roasted olives, handmade dukkah and caramelised balsamic vinegar are served to start
Side Orders $8.00
Crispy Seasoned chips with lemon and garlic aioli
Roasted crushed rosemary and sea salt chat potatoes with hollandaise sauce
Creamy mashed potatoe with chive butter
Rocket and parmesan salad with toasted pinenuts and caramelised balsamic
Roasted beetroot, fennel and asparagus salad with pecan and chive dressing $10.00
Desserts
Strawberries and cream semi freddo with honeycomb crumble
Espresso creme brulee with almond crusted truffles and orange sable
Amaretto cheesecake with spiced pears and mascapone
Pannatone bread and butter pudding with marmalade ice cream
Liquid centred Belgium chocolate pudding with mint
Selection of cheeses with handmade fig paste and bacco leaves
2 Courses $59.00 per person
3 Courses $73.00 per person
Friday, Saturday, Sunday & Public Holidays Minimum 2 Courses per person ($59.00 per person)
If you have any dietary requirements or allergies, please let us know
