| small plates |
|
|
| antipasto plate – chefs daily selection |
|
15.00 |
| marinated octopus with housemade flat bread |
|
10.00 |
sweet soy, ginger and lime chicken skewers |
10.00 |
| saganaki with fresh lime |
|
9.00 |
| parmesan crumbed zucchini (v) |
|
8.00 |
| lamb skewers with artichoke tapenade |
|
12.00 |
pumpkin & pine nut filo rolls (v) |
9.50 |
| blue swimmer crab cakes with lime aioli |
12.00 |
| salt and pepper calamari |
10.00 |
| gyoza - panfried chinese beef dumpling in a porcelain spoon |
12.50 |
| duo of dips served with house baked bread |
7.50 |
| warmed olives marinated with orange and thyme with house baked bread |
6.50 |
________________________________________ |
|
| large plates |
|
| pan seared barramundi fillet with crushed new potatoes, asparagus and lemon & herb butter sauce |
26.00 |
| roasted chicken breast stuffed with preserved lemon & saffron with braised lentils and red wine jus |
24.00 |
| chargrilled rib eye with café de paris butter, carrot puree and fondant potato |
29.00 |
braised lamb shank with olive oil mash potato, green beans, baby carrots and jus |
25.00 |
pumpkin and artichoke risotto (v) |
22.00 |
| ________________________________________ |
|
| sides |
|
| roasted herbed new potatoes |
6.00 |
mash potato |
6.00 |
| rocket, parmesan cheese and pear salad |
6.00 |
| green beans with almond butter |
6.00 |
| chunky kumara chips with garlic mayo |
7.00 |
| huge bowl of “FAT CUT” chips |
7.00 |
| ________________________________________ |
|
| sweets |
|
| dark chocolate tart with crème fraiche |
9.00 |
| mango and coconut panacotta |
9.00 |
| cheese plate with lavoche and muscatels |
14.00 |
