| |
|
| ‘three chefs’ tapenade plate |
14.5 |
| Grilled goats cheese &
roasted capsicum crostini |
14.5 |
| Pork &
rabbit pate rillette; artisan bread |
16.0 |
| Charcuturie
Plate - country terrine, cured meats, chutney & bread |
22.5 |
| Pacific
oysters served with fresh lime (gf) |
3.0ea |
| Scallops on
preserved lemon risotto with prawn bisque |
16.5 |
| Black
mussels in tomato, garlic & chilli broth |
17.5 |
| Salmon
Nicoise salad |
20.0 |
| Caesar salad
with chargrilled chicken |
16.5 |
| Confit duck,
caramelised escalot & rocket baguette |
17.0 |
| Caramelised
onion tart fine, goats cheese, balsamic (v) |
14.5 |
| Crab &
fish cakes; rocket salad dill yoghurt dressing |
18.5 |
| Steak
sandwich, slaw & hand cut chips |
19.5 |
| |
|
| 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 |
| |
|
| DESSERT |
|
| 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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