6.00pm – 9.00pm
| Bread
Woodfired Ciabata roll with butter or Kanimbla extra virgin olive oil – 2.2 Roastedgarlic, parmesan & herb bread – 3.5 |
| Entrées
Soup of the day – 12.5 Chicken scaloppini with smoky eggplant puree, a citrus, parsley & watercress salad – 15.5 Mixed forest mushroom risotto with shaved parmesan – 15.5 Lemon & shallot fresh ricotta, with a tomato & capsicum salad – 15.5 Hand rolled Tagliatelle pasta with lamb & rosemary sausage, with a mascarpone & crushed pea sauce – 15.5 Poached salmon on asparagus with a mustard seed potato salad – 17.5 |
| Mains
Roast pork loin with roasted balsamic glazed eschallots, kipfler potatoes & peas – 28.5 Olive gratinated snapper with baked vine ripened tomatoes, parmesan, & a crunchy zucchini salad – 28.5 Pan fried Moroccan chicken thigh fillet with spicy eggplant, cous cous & capsicum jam – 28.5 Marinated lamb rump with a spicy tomato sauce, soft polenta & garlic yoghurt – 30.5 |
| From the Grill
Grilled barramundi fillet with lime & aioli (190-200gm) – 31 Royal yearling grain fed sirloin (220-230gm) – 33 Kilcoy grain fed fillet of beef (190-200gm) – 36 All grill items served with a salad of barbequed asparagus, Spanish onion , field mushroom & char grilled chips Sides (serves 2-4 people) Indian carrot salad with cumin seed & lemon dressing – 8 Caesar salad with crisp prosciutto, poached egg and aioli – 8 Modern style Greek salad dressed with olive oil and aged balsamic vinegar – 8 |
| Sous Chef: Beau Irvine | Proprietor/Head Chef: Scott Tracey | Restaurant Manager: Ben Edmunds |
As all menu items are cooked to order, we would like to make you aware that a delay may occur during peak periods.
All our menu items may contain garlic and/or wheat & nuts; if you have any dietary restrictions or requirements, please indicate to staff. While all care is taken, we accept no responsibility.
Thankyou.
