Entree
| Salmon Rillete with Green Asparagus, Tomato Concasse, Morton Bay Bugs & a Sweet Lime Dressing | $21.50 |
| Oysters Natural or with a Chardonnay Vinegar (1/2 Dozen) and Diced Cucumber Dressing | $18.50 |
| Vichyssoise (Leek and Potato Soup) with a Crumbed Snapper Brandade, Chive Oil and Leek Straw | $20.50 |
| Braised Pork Belly and Parsnip Puree, Sautéed Figs and a Frisse Salad | $22.00 |
| Pan Fried Quail with a Blood Orange & Watercress Salad & a handmade Leek and Coriander Spring Roll | $23.90 |
Mains
| Pan Seared Snapper & Saffron Potatoes, Braised Baby Greens, Carrots & Peas with a Chive Burre Blanc Sauce | $34.50 |
| Yellow Tail King Fish with Tomato Concasse & Fresh Prawn Linguini & a Champagne Cream Foam | $35.50 |
| Lamb Rump with Vegetable Ratatouille, Thyme Potato Gnocchi & a Baba Ganoush Puree with Lamb Jus | $35.50 |
| Beef Fillet with Truffle Mash, Baby Roast Vegetables, Creamed Mushrooms & a Red Wine Jus | $38.00 |
| Pork Loin with Roasted Chatt Potatoes, Sautéed Green & Butter Beans, Green Apple Puree & a Pork infused Jus | $33.50 |
| Side of Mash | $9.50 |
| Side Salad | $9.50 |
| Side of Steamed Vegetables | $9.50 |
Dessert
| Passion fruit & Meringue Roulade with a Passion fruit Jelly & Biscotti Crisp | $14.50 |
| Banoffe Cheesecake with Praline, Vanilla Bean Ice Cream, Glazed Banana & a Caramel Sauce | $14.50 |
| Mango Parfait with Mango Salsa, Pistachio Crumble & Crispy Meringue | $14.50 |
| Vanilla & Cardamon Pannacotta with Summer Berry Consume, Compote of Raspberries& Blue Berries & an Almond Dantelle Crisp | $14.50 |
| Selection of 3 Cheeses served with Quince Paste, Sun Blushed Dates and Lavosh Crackers | $18.50 |
Executive Chef ~ Shannon Batten
All prices include GST
15% Surcharge on Public Holidays