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Dinner menu...

Lunch menu...

Desserts

Hot chocolate fondant with a chilled nougat & berry compote 14
Banana speed with vanilla bean ice-cream, tuille & chocolate sauce 12.5
Rustic fruit tart with a fresh strawberry sauce & honey anglaise 12.5
Caramelised apple Mille Feuille with a caramel parfait & sauce 13.5
Lemon crunch with zesty juices 14
Mature cheeses with quince & Muscat jelly, dried Iranian figs & Lavosh crackers 17.5  

Mixed Dessert Plate 20
Hot chocolate fondant with a chilled nougat & berry compote Banana speed with vanilla bean ice-cream, tuille & chocolate sauce Rustic fruit tart with a fresh strawberry sauce & honey anglaise

Dessert Wine
Glass or Bottle Burnbrae botrytis semillon 10 (glass) 35 (bottle)
Vinifera easter semillon 38.5 (bottle)

Coffee & Tea
Cappuccino, flat white, café latte, long black, short black, macchiato 3.5
Mug, vienna 4
Hot chocolate, served with marshmallows 3.8
Decaf, soy (extra) 0.5
Liqueur Coffees, Irish, Amaretto, Bailey’s or Galliano 9.5
Twinnings Tea Loose Leaf (two cup pot) English Breakfast, Earl Grey, Orange Pekoe, Peppermint, Chamomile 4.5

Cognac - (30ml) Remmy Martin XO 25.5
Courvoisier, Benedictine, Drambuie, Dimple 8.5

Ports - (60ml)
Penfolds Grandfather Port 13.5
Pieter Van Gent White Port 7.5
Petersons Cellar Port 8.5
Petersons Muscat 8.5
Robert Stein Rum Cask Port 8.5