Entree

Minestrone Soup with Pesto & shaved Parmesan

Leek & Potato Soup garnished with a Scallop

Antipasto of cured meats, seafood & roasted vegetables with grissini

Gravalax of sake vanilla cured Atlantic Salmon served on diakon &
carrot julienne with wasabi dressing

Salad of marinated King Prawns in lemon, chilli, garlic & ginger
served on a coleslaw salad

Salt and pepper flour dusted crispy Calamari on a Thai salad with lime chilli dressing, garnished with crushed peanuts

Warm Chicken Nicoise Salad comprising of green beans, potatoes, green olives, boiled eggs, cherry tomatoes, garnished with anchovies

Char Grilled Lamb Fillet on a salad of baby spinach, roasted pumpkin, sundried tomatoes & pine nuts, with rosemary & thyme dressing

Eggplant stack with roasted capsicum, zucchini, sundried tomato & goat’s cheese
finished with a drizzling of pesto and balsamic

Roasted Beetroot with baby spinach, goat’s cheese & balsamic syrup

Agnolotti filled with sundried tomato, tossed through a creamy tomato
 & basil sauce

Main Course

Oven baked chicken breast filled with mushroom duxcelle, vegetable cous cous and a chicken broth jus

Confit of Duck Leg on garlic mash potato, steamed bok choy
served with shitake mushroom sauce

Grilled Lamb Back Straps on parmesan polenta with roasted tomatoes
& fruit onion chutney

Char grilled Porterhouse steak on truffle oil mash potato, herb infused tomatoes
& swiss brown mushroom sauce

Char grilled Swordfish on roasted vegetables garnished with cherry tomatoes
& preserved lemon & olive salsa

Pan seared Atlantic Salmon Fillet on baby spinach & kipfler potatoes
finished with chive beurre blanc sauce

Oven baked Blue Eye Fillet wrapped in prosciutto & served on ratatouille with herb vinaigrette

Side Dish (Select One)

Chunky Chips

Baked potatoes with rosemary and garlic

Mixed green and herb salad

Seasonal Vegetables

Dessert

Tiramisu with macerated berries

Mille Feuille French Pastry layered with vanilla custard served with berries

Warm Chocolate Pudding served with crème anglaise and chocolate sauce

Traditional Lemon Custard Tart dusted with icing sugar
served with fruit coulis and double cream

Irish cream Panna Cotta served with pear poached in red wine & star anise

Warm Sticky Date Pudding with a butterscotch sauce & double cream

A selection of Australian Farmhouse Cheese with water crackers, fruit & nuts

*Menu subject to change and seasonal availability

Monday to Sunday 10am till Late