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Lunch menu...
Dessert menu... |
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Bread
Wood fired Ciabata roll with butter or local olive oil 1
Roasted garlic, parmesan & herb bread 2.5
Entrees
Soup of the day 11
Fresh open lasagne, sautéed seafood with a red wine vinegar tomato sauce 19.5
Roast duck, pan seared scallops with pickled Szechuan shitake mushrooms 19.5
Baby spinach & fresh ricotta Rotolo with crisped sage leaves & burnt butter 18.5
Warm king prawn, soy chicken, pickled cucumber & fine egg noodle salad 20
Watermelon, fresh fetta and olive salad with a caramelised balsamic glaze 17.5
Mixed Entrée Plate 22
Roast duck, pan seared scallops with pickled Szechuan shitake mushrooms
Baby spinach & fresh ricotta Rotolo with crisped sage leaves & burnt butter
Warm king prawn, soy chicken, pickled cucumber & fine egg noodle salad
Mains
Char-grilled aged beef fillet, potato fondant, roast baby carrots & eschalots with jus 32.5
Baked snapper fillet, prosciutto, basil, sautéed beans with creamy mash potato 29.5
Pot roasted pork loin, rosemary, fennel & chat potatoes with a seeded mustard jus 29.5
Risotto of confit duck with green peas, pearl onions & roasted beetroot 29
Slow roasted lamb rump, fennel, cherry tomato olive & garlic with minty mushie peas 30.5
Oven roasted chicken breast, braised baby leeks with a white wine & buttered mushroom sauce 28.5
Suggested Wines - Petersons Petit Verdot, by the glass or bottle & Robert Stein reserve Shiraz, by the glass or bottle
Sides
Rocket, semi roasted tomato & parmesan salad 8
Mixed char-grilled seasonal vegetables 8
Creamy mash potato with jus 8
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