entree

 

chicken san choy bow with vietnamese dressing                                                                                                12.00

 

skinless lebanese lamb sausages with garlic and tahini labne

 

middle eastern spinach & pine nut filo rolls  (v)

 

salt and pepper calamari with chilli, spring onion and coriander

 

 

 

 

 

main

 

oven roasted atlantic salmon on a classic nicoise salad                                                                          25.00

 

confit duck leg with soft polenta, crispy sage leaves and madeira jus

 

pan seared veal with broad beans, prosciutto, kipfler potatoes and mint

housemade angel hair pasta with roasted pumpkin, zucchini, goat’s cheese and spinach    (v)

 

 

 

 

sweets

 

passionfruit semi freddo with lime passionfruit coulis                                                                             10.00

 

yoghurt panacotta with shortbread and berry coulis

 

affogato - espresso coffee and vanilla bean icecream with amaretto