|
|
| Marinated assorted olives |
7.5 |
| ‘three chefs’ tapenade plate |
14.5 |
| Caramelised onion, garlic
& wild mushroom crostini |
14.5 |
| Grilled goats cheese &
roasted capsicum crostini |
14.5 |
| Duck liver pate, organic fig
relish & ‘Quinty’ sourdough |
16.5 |
| |
|
| Entrée |
|
| Butter poached rare beef
fillet, sardelaise potatoes, black |
17.0 |
| fungi mushrooms & fresh
green peas (gf) |
|
| Seared scallops, watermelon,
confit baby fennel, grilled |
18.0 |
| Spanish chorizo; garlic &
chive butter (gf) |
|
| Meredith goats cheese curd,
kalamata olive soil, romesco |
15.0 |
| sauce, viola flowers &
beetroot jelly (v) |
|
| Orange & port braised
sticky duck leg, parsnip puree & |
18.5 |
| steamed broccolini (gf) |
|
| Salt crusted king prawns,
witlof & caramelised leek |
18.5 |
| remoulade; crisp caper &
micro herb salad |
|
| Mixed entrée plate -sample
chef’s selection of three entrées |
24.5 |
| |
|
| Main |
|
| Pan-fried blue eye fillet,
charred corn puree, crisp pancetta, |
|
| fish roe & scapece sauce |
32.5 |
| Autumn vegetable & Persian
feta pie, fresh organic fig |
|
| & hazelnut salad (v) |
28.5 |
| Char
grilled eye fillet of beef, fondant potatoes, pickled baby |
| beetroots, baby carrots &
jus (gf) |
35.0 |
| Pan fried duck breast, garlic
roasted potatoes, steamed |
|
| asparagus; fig & red
onion jam (gf) |
34.5 |
| Roasted lamb rack, vanilla bean mash, confit garlic |
|
| reduced balsamic, turned
zucchinis & roast olive jus (gf) |
35.0 |
| |
|
| Sides |
|
| 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 |
| Sautéed mixed mushrooms |
7.5 |
| |
|
| Dessert |
|
| Milk chocolate& honeycomb
spring rolls, Our signature dessert |
15.5 |
| Ginger sponge, salted caramel
fudge, chocolate mousse & |
18.5 |
| white chocolate semi freddo |
|
| Amaretto tart, hazelnut gelato |
16.5 |
| Vanilla bean pannacotta, mango
jelly & toasted brioche |
15.5 |
| ‘three chefs’ dessert plate -sample chef’s selection of three desserts |
21.5 |
| Cheese selection |
From 12.0 |
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