| Bread |
|
|
|
| Wood fired Ciabata roll with butter or Broswood Estate Corregiola extra virgin olive oil |
|
|
1 |
| Roasted garlic, parmesan & herb bread |
|
|
2.5 |
| Entrees |
|
|
|
| Soup of the day |
|
|
11 |
| A creamy roast pumpkin & asparagus lasagna |
|
|
17.5 |
| Pan seared ocean trout with a salad of carrot, avocado, croutons & a citrus dressing |
|
|
18.5 |
| Field mushroom risotto with porcini & shaved parmesan |
|
|
17.5 |
| Roasted pork belly with balsamic baked onions, potatoes & jus |
|
|
16.5 |
| Shell-roasted scallops with a crunchy zucchini ribbon salad |
|
|
21 |
| |
|
|
|
| Suggested Wine |
|
|
|
05 Petersons Verdelho, by the glass or bottle |
|
|
|
04 Huntington Estate Chardonnay - barrel fermented, by the glass or bottle |
|
|
|
| |
|
|
|
| Mains |
|
|
|
| Crisp skin salmon fillet with cucumber yoghurt salad, rosemary roasted potatoes & lime |
|
|
32.5 |
| Oven baked chicken breast with prosciutto served with a baby vegetable broth |
|
|
30 |
| Dijon & parmesan crusted lamb cutlets with a warm cherry tomato, pea & potato salad |
|
|
34 |
| Char-grilled grain fed fillet of beef with zucchini flower, potato gratin & red wine jus |
|
|
33.5 |
| Duck confit with a warm salad of crispy bacon, Kipfler potato & a balsamic glaze |
|
|
32.5 |
| |
|
|
|
| Suggested Wine |
|
|
|
04 Petersons Petit Verdot, by the glass or bottle |
|
|
|
03 Robert Stein Reserve Shiraz, by the glass or bottle |
|
|
|
| |
|
|
|
| Sides |
|
|
|
Warm French bean salad |
|
|
8 |
| Indian carrot salad |
|
|
8 |
| Roasted rosemary & garlic potatoes |
|
|
8 |
| |
|
|
|
