|
starters
|
|
|
bloody mary shooters - with oysters or with crayfish
|
5.5 each
|
|
bruschetta - tomato, spanish onion, fresh basil, bocconcini
|
13.9
|
|
entree
|
|
|
tasmanian oysters - freshly shucked with red wine shallot vinaigrette
|
16.9 / 28.9
|
|
seafood assiette- king prawns, crayfish bloody mary shooters, 1/2 dozen oysters, marinated octopus, smoked salmon (serves 2-3)
|
59.9
|
|
tomato tart tatin with caramelised shallots, meredith goats cheese, tomato & raisin chutney
|
17.9
|
|
lightly spiced calamari with fresh nam jim noodle salad & wasabi mayonnaise
|
18.5
|
|
chicken liver parfait with a grape chutney, watercress salad & house made croutons
|
16.5
|
|
french crepes filled with king crab in mornay sauce with crispy leeks & a carrot beurre blanc
|
21
|
|
beef carpaccio with lemon mayonnaise, home-made fennel grissini & ligurian olives
|
19.5
|
|
local mussels, with a spanish style chorizo, green pepper & tomato ragu, with grilled bread
|
19
|
|
asian style duck sharing plate - house made duck spring rolls, duck san choi bao, char sui of duck breast with plum sauce
|
19.5
|
|
main
|
|
|
char-grilled hopkins river eye fillet with potato gratin, green beans & black peppercorn sauce
|
39.5
|
|
lightly crumbed western plains pork loin with kipfler potato salad, red cabbage sauerkraut & smoked apple chutney
|
37
|
|
seafood linguini tossed with prawns, calamari, mussels & fish pieces with fresh lime, chilli, garlic & sicilian crumbs
|
29.5
|
|
herb crusted rack of lamb with sweet potato mash, baby leeks, thyme & cherry tomato jus
|
35.9
|
|
barbequed chemoula basted chicken breast, with morocaan seasoned vegetables, & labne
|
29.9
|
|
ferron carnaroli risotto with fresh crayfish & prawns cooked with a crab bisque & finished with whiskey & cream
|
38
|
|
pan roasted barramundi fillets with chargrilled vegetables, babaganoush & romesco sauce
|
34.5
|
|
house made potato gnocchi with roasted roma tomatoes, zucchini & marinated feta
|
25.5
|
|
beer battered fish fillets, served with chips, salad & house made tartate sauce
|
26.9
|
| veal saltimbocca, mediterranean vegetables & sauteed spinach, marsala sauce |
32.5 |
| confit duck leg with house made duck & chestnut ravioli, sparkling ruby cabernet reduction |
36.5 |
|
|
|
|
sides & salads
|
|
|
roquette leaf salad with shaved parmesan & balsamic dressing
|
8
|
|
grilled chicken salad, with bacon, croutons, cherry tomatoes, asparagus, mixed cresses, sherry & walnut oil vinaigrette
|
18.9, 24.5
|
|
steamed green vegetables
|
8.5
|
|
crispy chat potatoes with rosemary & garlic
|
8
|
|
traditional greek salad with goats milk feta
|
8.5
|
|
chips
|
8
|
|
fresh baked ciabatta with olive oil & sticky balsamic
|
3.5
|
|
dessert
|
|
|
lemon tart with honey mascarpone cream & star anise syrup
|
14.9
|
|
amaretto chocolate marquise with pistachio icecream & balsamic strawberries
|
14.9
|
|
vanilla & lemon yoghurt pannacotta with berries & blackberry coulis
|
14.9
|
|
steamed pink lady apple pudding with spiced fruit & double cream
|
14.9
|
|
hazelnut & chocolate crème brulee with hazelnut ice cream
|
14.9
|
|
crepes filled with roasted rhubarb with citrus creme anglaise & honey saffron ice cream
|
14.9
|
| banana, galliano & peanut crumble with honeycomb ice cream |
14.9 |
|
trio of icecream
|
13.5
|
|
selection of australian and imported cheese with pear paste, dried sauternes & house made walnut bread
|
19.9
|
|
dessert sampler platter, chef's selection from the pastry kitchen serves 3/serves 5
|
28.9/39.9
|
