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ENTRÉE
Steamed asparagus with truffle custard, Parmesan & lemon oil 17
Sugar cured Ocean Trout on potato rösti with horseradish cream
& salmon roe 17
Slow roasted pork belly with Vietnamese coleslaw 17
Beetroot tart tatin with baby spinach, Binnorie Dairy marinated Feta
& candied walnuts 17
Salt & pepper prawns with chilli jam 17
Duck liver parfait with sauternes jelly & toasted brioche 17
MAIN
Organic chicken roasted in Indian spices, cauliflower fritters,
confit garlic & minted yoghurt 28
BBQ Eye fillet steak with mashed potato, spinach & Bearnaise sauce 29
Eggplant & tomato baked with herbed crème fraiche, rice pilaf 27
BBQ Lamb loin with baby potatoes, broad beans, spring onions
& salsa verde 29
Duck confit with blood orange, gingered carrots & duck fat potatoes 29
Salmon fillet pan fried in herbed crumbs with fennel puree & parsley,
caper & preserved lemon salad 29
SIDE
Mashed potato 6 Fries 6 Vegies 7 Mixed leaf salad 6
Greek salad 8.50 Cos salad w. Blue cheese dressing 8.50
All prices include GST Lic’d & BYO (Wine Only), Corkage $4 per bottle