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ENTRÉE
Seafood Chowder 15
Twice baked blue cheese & caramelised onion souffle 16
Sauteed Duck livers on baby spinach salad with beetroot, avocado
& walnuts 16
Miso baked eggplant with green tea noodles, shiitake mushrooms
& silken tofu with sesame dressing 16
Charcuterie Plate with sourdough & pickles 16.50
Sugar cured NZ King Salmon with vodka & herring roe jelly & horseradish
cream 16.50
MAIN
BBQ Eye fillet Steak with sautéed spinach, mashed potato & Béarnaise
sauce 27
Potato gnocchi with olive tapenade, tomato & capers entrée 16 main 24
BBQ Lamb cutlets with a filo parcel of slow roasted lamb shoulder, parsnip
Skordalia & minted yoghurt 27
Duck confit with red wine pear, duck fat potatoes & broccolini 27
BBQ Swordfish with squid ink risotto, saffron aioli & shellfish oil 27
Roast Chicken with bacon & bread stuffing, celeriac puree & braised
Savoy cabbage 26
SIDE
Mashed potato 6 Mixed leaf salad 6 Fries 6
Rocket & Parmesan 8.50 Greek salad 8.50 Vegies 6
All prices include GST Lic’d & BYO (Wine Only), Corkage $3 per bottle