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begin
the evening with...
marinated olives
6.0
steamed and salted
edamame 5.0
entrees
goats
cheese mousse with sherry pickled mushrooms, edamame
and rocket salad, herbed
crostini 18.0
roast
asparagus with tallegio cheese, a poached egg, rosemary
crumbs and curried olive
oil 18.0
steamed
eastern king prawn salad with soba noodles, wakame, witlof and
watercress with sweet ginger, lime and soy dressing
19.5
spice
crusted deep fried soft shell crab on roast red capsicum, fennel
and macadamia salad with lime
aioli 19.5
seared
sea scallops on a cassava fritter and salted coconut milk with
sweet chilli
sauce 20.0
grilled
kangaroo fillet on potato rosti and green beans with beetroot
pesto and tahini
sauce 20.0
mains
crispy
truffled polenta with eggplant relish, grilled zucchini, and snake
beans, saffron and chilli yoghurt with a parmesan-za'atar crisp
26.0
pan
fried wild barramundi on israeli cous cous, broad beans,
olives and raddichio with tomato consomme and basil
oil 33.0
roast
duck breast on chickpea mash, roast field mushrooms and caramelised
fennel with pomegranate molasses and macadamia
gremolata 34.0
roast rump of
lamb on sweet potato skordalia and buttered spinach with preserved
lemon and feta 'chimmichurri'
salsa 32.0
grilled
beef rump with sesame roast kipfler potatoes, wok fried bok choy in
black bean sauce and onion chilli
jam 32.5 | 