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small
plates
|
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antipasto plate – chefs daily
selection
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15.00
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warmed
marinated octopus with housemade flat bread
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10.00
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chicken
san choy bow with vietnamese dressing
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10.00
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saganaki with fresh lime
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09.00
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parmesan
crumbed zucchini (v)
|
08.00
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skinless
lebanese lamb sausages with garlic and tahini labne
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12.00
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middle
eastern spinach & pine nut filo rolls (v)
|
09.50
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thai
fish cakes
|
12.00
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salt
and pepper calamari
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10.00
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gyoza - panfried pork
dumpling in a porcelain spoon
|
12.50
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duo
of dips served with house baked bread
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07.50
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warmed
olives marinated with orange and thyme with house baked bread
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06.50
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mediterranean
spiced prawns
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12.00
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pan
seared chorizo with house baked bread
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09.50
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chunky
kumara chips with garlic mayo
|
07.00
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large plates
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housemade angel hair pasta with roasted pumpkin,
zucchini, goat’s cheese and spinach (v)
|
22.00
|
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pan
seared veal
with broad beans, prosciutto, kipfler potatoes and mint
|
26.00
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oven
roasted atlantic salmon on a classic nicoise salad
|
27.00
|
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confit duck leg with soft polenta, crispy
sage leaves and madeira jus
|
26.00
|
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21
day house-aged steak with red wine butter and a rocquette, watercress
and blood orange salad
|
29.00
|
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sides
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cauliflower with pinenuts, sultanas and
burnt butter
|
06.00
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rocket,
parmesan cheese and pear salad
|
06.00
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green
beans with
almond butter
|
06.00
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“fat
cut” chips
|
6.00
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sweets
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passionfruit semi freddo with lime
passionfruit coulis
|
10.00
|
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yoghurt
panacotta with
shortbread and berry coulis
|
10.00
|
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cheese
plate with lavoche and
muscatels
|
14.00
|
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drunken
chocolate truffles
- dark rum, tequila or bourbon
|
02.00 ea
|
