| Bread |
|
|
|
| Wood fired Ciabata roll with butter or local olive oil |
|
|
1 |
| Roasted garlic, parmesan & herb bread |
|
|
2.5 |
| Entrees |
|
|
13.5 |
| Soup of the day |
|
|
11 |
| Seafood Paella with tomato and saffron broth |
|
|
19.5 |
| Roast duck, pan seared scallops with pickled Szechuan shitake mushrooms |
|
|
19.5 |
| Smoked trout and asparagus open ravioli |
|
|
17.5 |
| Warm king prawn, soy chicken, pickled cucumber, mango & fine egg noodle salad |
|
|
20.5 |
| Spicy crab, ginger and coriander cakes with a sweet & sour chilli sauce |
|
|
18.5 |
| |
|
|
|
| Mixed Entree Plate |
|
|
22 |
Roast duck, pan seared scallops with pickled Szechuan shitake mushrooms |
|
|
|
Smoked trout and asparagus open ravioli |
|
|
|
| Spicy crab, ginger and coriander cakes with a sweet & sour chilli sauce |
|
|
|
| |
|
|
|
| Mains |
|
|
|
| Char-grilled aged beef fillet, potato gratin, sautéed mixed mushrooms & zucchini flowers |
|
|
32.5 |
| Parmesan crumbed barramundi with a warm kipfler potato salad |
|
|
29.5 |
| Home made spicy prawn ravioli with oxtail & rosemary jus |
|
|
29.5 |
| Sweet duck legs cooked with mango & star anise |
|
|
29 |
| Lamb cutlets with a gratin of sweet peppers, olives & cherry tomatoes
with minty mushie peas |
|
|
30.5 |
| Marinated bbq’d spatchcock, grilled summer vegetables with a tomato, chilli & almond salsa |
|
|
28.5 |
| |
|
|
|
| Suggested Wine |
|
|
|
Petersons Petit Verdot, by the glass or bottle |
|
|
|
Robert Stein reserve Shiraz, by the glass or bottle |
|
|
|
| |
|
|
|
| Sides |
|
|
|
Warm French bean salad |
|
|
8 |
| Roasted baby carrots with coriander & sesame |
|
|
8 |
| Baby coz caeser salad |
|
|
8 |
| |
|
|
|
