Beetroot infused polenta served with candied hazelnuts, black pepper and sesame crumbed goat's cheese on a micro green salad.
Orange Salmon Gravadlax
Thinly sliced salmon cured with orange, sea salt and vodka. Served on slices of lightly pickled cucumber.
Filled with char grilled capsicum and cottage mousse, served in a light avocado and paprika gazpacho.
Stuffed with sun-dried tomato and mature parmesan. Topped with a micro green salad, lemon and thyme vinaigrette.
Ripe plum tomato, basil pesto, buffalo mozzarella, fresh basil and micro green salad topped with balsamic reduction.
Mixed lettuce, tomato wedges, sliced cucumber and white onion. Topped with a soft poached egg, crispy bacon, anchovy fillets and herbed croutons served with French dressing.
Cos lettuce, cherry tomatoes, calamata olives, Greek feta, mixed peppers, red onion and cucumber. Served with Greek salad dressing.
Creamy Butternut Soup
With coconut milk, ginger and coriander.
Thai Prawn Soup
With curried fish cakes served in a light fish broth.
Traditional Minestrone Soup
With roasted nut and topped with paprika.
Slow Cooked Lamb Shank
Cooked to perfection in a red wine demi-glace, served with potato mash, pickled onions and confit tomato.
Slow cooked in a tomato and red wine sauce, served with maize meal, braised potato and cabbage.
Cooked to perfection on an open flame grill served with a red wine jus, tender bone marrow, mirepoix ragout and choice of potato batonnets, roasted sweet potato, veg of the day, butter polenta, pap or a side salad.
Served with poached sweet potato, apple, cinnamon and chardonnay ragout. Topped with confit tomato and supreme velouté.
Stuffed with garlic and rocket butter. Served with leek and wild mushroom risotto.
Flame Grilled Baby Chicken
Served with choux string fries, seasonal veg and a trio of sauces.
Line Fish of the Day
Served with micro veg, vanilla fondant potato and a light beurre blanc.
Served with grilled baby marrow and potato batonnet, topped with brown butter sauce.
Pan-fried, served with a melange of veg shoestring fries and a trio of sauces.
Served with asparagus and parma ham tart, topped with burnt butter sauce.
All pasta served with parmesan, chilli infused olive oil and fresh garlic.
Penne al Pollo Funghi
Infused with mushroom, chicken and parmesan.
Traditional Beef Lasagne
Al dente layers of pasta sheets with beef ragout, parmesan, Napolitana sauce and smooth béchamel topped with mature cheddar and served in a traditional lasagne dish.
Chicken Carbonara Cannelloni
Authentic carbonara sauce with grilled chicken fillets, served in cannelloni and topped with Napolitana, pancetta and mature parmesan.
De-constructed Seafood Pasta
With clam meat, prawns, mussels and seared salmon cooked in a light cream and whiter wine sauce topped with dill and avocado.
Green Madagascan Peppercorn
With cream and veal demi-glace.
With veal demi-glace.
Blue Cheese Sauce
With wild shallots and parsley.
Filled with chocolate fondant and vanilla ice cream topped with hot caramel sauce.
Served with espresso and Kahlua Foam
Menu last updated: 12 August 2016
Menus are deemed correct at time of publication but may vary over time. It is the responsibility of the restaurant to maintain the menu and ensure prices are up to date.