A LA CARTE MENU

Two Chefs antipasto plate 17.50

Freshly shucked Coffin Bay Pacific oysters natural with eschallot & chardonnay dressing 3.00 each

Tomato Chilli chutney 3.00 each

Chorizo, spinach & mascarpone 3.50 each

House cured Salmon with pickled beetroot & horseradish creme fraiche 16.50

Grilled King Prawns with enokii & oyster mushroom & artichoke salad Salsa verde 19.00

Seared sea scallops, red pepper & corn relish, pancetta & parsnip chips 19.00

Trio of Quail 18.50

Risotto with rabbit, sherry, & baby peas 17.50

Sumac spiced snapper, eggplant & red pepper caviar with roast tomato vinegarette 29.90

Ocean trout with peperonata, prawn emulsion sauce 28.50

Roasted chicken breast parsnip with macadamia & oregano buerre blanc 27.50

Grilled ribeye of beef, potato & leek roesti, eschallot & candied garlic glaze 29.90

Pomegranate glazed lamb rump & mediterranean couscous 29.00

Confit of Duck leg, celeriac puree, pickled cumquats and port wine jus 29.50

Seared Venison, potato puree with chestnut and thyme dressing 29.00