ENTREE

Twice baked Cheddar & Parmesan soufflé with roast tomato sauce   17          

Slow roasted pork belly with red cabbage salad & peach     17.50

Steamed asparagus, truffle custard, herbed breadcrumbs & Parmesan  17

BBQ scallops with carrot & ginger puree, soy caramel, grapes & sweet potato crisps     18

Duck & pork terrine with sourdough & pickles      17

Ceviche of Ocean Trout, lime, chilli, Salmon roe & coconut sorbet    18

MAIN

BBQ grain fed fillet steak, slow roasted red onions, herb butter & fries    29

Confit duck legs with radicchio, rocket & witlof salad, figs, walnuts & duck fat potatoes    29

Braised Lamb shank & leg with cous cous, lemon & salsa verde    29

Beetroot & orange risotto with marinated Fetta      27

Baked chicken breast with chorizo, chick peas, saffron & tomato   28

Miso baked Salmon fillet with green tea noodles, zucchini fritters & wasabi butter    29