Entree

Pumpkin Sweet Potato Soup

Leek & Potato Soup garnished with shaved parmesan drizzled with truffle oil

Antipasto Platter

Tartare of Atlantic Salmon served with a wild rocket & fennel salad
garnished with grilled ciabatta bread

Warm Char Grilled Octopus served on a mixed green salad
drizzled with a lemon, garlic & oregano dressing

Salt & Pepper Calamari served on a thai salad drizzled with a lime & chilli dressing garnished with crushed peanuts

King Prawn Salad served on a clear noodle salad with a lemongrass & coriander vinaigrette

Confit of Crispy skin Duck Leg served on a salad of snow pea tendrils, shallots & shitake mushrooms

Warm Lamb fillet served on a beetroot, cherry tomato, fetta & mint salad drizzled with a preserved lemon & rosemary vinaigrette

Peppered Grain Fed Beef Carpaccio  served with a wild rocket & shaved parmesan salad drizzled with an infused balsamic olive oil
garnished with sweet potato crisps

Grilled Chicken Tenderloins marinated in tamarind served on a salad of carrot & zucchini ribbons & rocket garnished with wonton crisps & avocado salsa

Char Grilled Mediterranean Vegetable Salad tossed with pine nuts & sliced pear drizzled with a walnut vinaigrette

Main Course

Grilled Lamb Back Strap crusted with rosemary & thyme served on kipfler potatoes & green beans topped with a red wine jus

Pan Seared Duck Breast cooked medium-rare served on Kipfler potatoes & baby spinach topped with a pink peppercorn orange duck jus

Pan Seared Chicken Breast marinated in lemon, herbs & garlic
served on cous cous & seasonal vegetables drizzled with balsamic syrup

Char Grilled Grain Fed Porterhouse Steak served on mashed potato & baby spinach garnished with campagnola & a red wine jus

Grilled Pork Loin served on roasted vegetables topped with a swiss brown mushroom sauce

Char Grilled Swordfish served on roasted vegetables drizzled with herb oil & topped with a cherry tomato, preserved lemon & olive salsa

Roasted Barramundi fillet served with asparagus spears & kipfler potatoes drizzled with a roasted red pepper vinaigrette

Oven Baked Blue Eye fish fillet served on roasted baby fennel, roma tomatoes & kalamata olives drizzled with a extra virgin olive oil lemon dressing & balsamic syrup

Pan Seared Tasmanian Salmon fillet served on baby spinach & kipfler potatoes topped with a chive beurre blanc sauce

Side Dish (Select One)

Chunky Chips

Baked potatoes with rosemary and garlic

Mixed green and herb salad

Seasonal Vegetables

Dessert

Traditional Lemon Tart served with double cream & fruit coulis

Chocolate Hazelnut Toblerone Mousse Cake served with fruit coulis

Individual Tiramisu served with a raspberry coulis

Warm Chocolate Pudding served with crème anglaise & chocolate sauce

Meringue filled with mixed seasonal berries served with vanilla ice cream

Millie Feuille – French Pastry layered with vanilla custard served with mixed seasonal berries

Cheese Platter – Assorted cheeses, fruit & nuts

*Menu subject to change and seasonal availability

Monday to Sunday 10am till Late