| To
Share… |
|
| Marinated assorted olives |
6.0 |
| ‘three chefs’ tapenade plate |
14.5 |
| Grilled goats cheese &
roasted capsicum crostini |
14.5 |
| |
|
| To Start… |
|
| Char grilled
eye fillet, lemon & white bean skordalia, |
|
| roasted red
capsicum & jus gras (gf) |
16.0 |
| Lobster
tortellini, tomato consommé & micro basil |
17.5 |
| Caramelised
onion tart fine, meredith goats cheese, |
|
| cherry
tomatoes & aged balsamic vinaigrette (v) |
14.5 |
| Roast
suckling pork belly, caramelised apple croquette & |
|
| sweet green
pea puree |
16.5 |
| Tasmanian
scallop boudin blanc, salt crusted king prawns & |
|
| prawn bisque |
18.0 |
| Mixed entrée plate -sample
chef’s selection of three entrées |
22.5 |
| |
|
| To Follow…. |
|
| Roasted
organic baby beetroots, potato hash, caramelised |
|
| french
shallots, baby marche & toasted pine nut salad (gf) (v |
26.5 |
| Grilled eye
fillet of beef, sautéed wild mushrooms, pommes |
|
| parisienne
& new season white asparagus tips (gf) |
34.0 |
| Crispy
skinned salmon fillet, white polenta, fennel; |
|
| caper &
butter sauce (gf) |
29.5 |
| Roasted rack
of lamb, confit kipfler potatoes, green pea |
|
| puree &
roasted lingurian olives |
33.0 |
| Char grilled
supreme of chicken, vanilla bean carrot puree; |
|
| gremolata
& jerusalem artichoke crisps |
28.0 |
| |
|
| On the side… |
|
| Beer battered hand cut potato
chips |
7.5 |
| Baby tomato
& pickled red onion salad |
7.5 |
| Steamed green beans garlic
butter & almonds |
7.5 |
| Baby cos, shaved pear,
Persian fetta & walnut salad |
7.5 |
| Creamy
mashed potatoes |
7.5 |
| |
|
| To Indulge… |
|
| Milk
chocolate spring rolls, bitter raspberry sauce- Our
signature dessert |
|
| Orange
brulee tart, blood orange & Campari sorbet |
15.5 |
| Vanilla bean
& ricotta cheese cake, raspberry semi-freddo |
15.5 |
| Textures of
chocolate plate |
21.5 |
| Coconut
pannacotta; mango salad |
15.5 |
| ‘three chefs’ dessert plate -sample chef’s selection of three desserts |
21.5 |
| Cheese selection |
From 11.0 |
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