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BREAD

  • Hot crusty baguette for 2, balsamic vinegar & extra virgin olive oil or danish butter 8

OLIVES

  • Italian ligurian small black olives & Australian kalamata large purple olives10

  • Tempura battered spanish green olives stuffed with spanish anchovy, lemon aioli 15

Entree

  • Tempura battered prawns, green papaya & green mango salad, lime kaffir & wasabi aioli24

  • Seared scallops, sweetcorn cream, parmesan & lemon crisp polenta, bbq corn & summer pea salsa25

  • Caramelised five spice pork belly, shredded sugarloaf cabbage & fennel slaw, fried scallop wonton25

  • Calamari, prawns & chorizo, fresh tagliatelle, confit piccolo tomatoes, green olives, white wine & saffron cream sauce26

  • Slow braised rabbit, leek & macadamia nut pie, cauliflower cream, thyme & white wine jus 26

Main

  • Pan roasted barramundi, pea ravioli, broccoli, almonds, raisin & silverbeet, lemon cream sauce35

  • Crispy skin duck confit leg, roast baby beetroot & carrots, orange, fresh date & witlof, ricotta cream, burnt honey, soya & turmeric glaze35

  • Lamb rump roasted pink, pumpkin, artichoke, goats feta, eggplant & roast chick peas, yoghurt labne pomegrante molasses glaze35

  • Ocean trout crispy skinned, romesco sauce, potato & leek croquette, classic french niciose salad34

  • 12 hour slow cooked beef brisket in port wine, onion & thyme jus, potato mash, buttered asparagus, spinach, peas & bacon, onion rings34

Sides

  • Roast duck fat kipfler potatoes, baby carrots & chorizo, smoked paprika rouille, labne12

  • Broccoli & green beans, goats fetta, charred lemon dressing, butter toasted hazelnuts10

  • Pear, blue cheese & witlof, honey walnut & fresh date salad, orange caramel & mustard dressing11

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