| 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 |
| Sauteed potato gnocchi with a confit of veal shank & caponata |
|
|
17.5 |
| Pan-fried salmon fillet with a baby carrot & avocado salad |
|
|
18.5 |
| Field mushroom risotto with porcini & shaved parmesan |
|
|
17.5 |
| Roasted pork belly with sweet fennel & white wine jus |
|
|
16.5 |
| Shell-roasted scallops with a crunchy zucchini ribbon salad |
|
|
21 |
| |
|
|
|
| Suggested Wine |
|
|
|
Petersons Verdelho, by the glass or bottle |
|
|
|
Huntington Estate Chardonnay - barrel fermented, by the glass or bottle |
|
|
|
| |
|
|
|
| Mains |
|
|
|
| Char-grilled yellowfin tuna with a confit of fennel & an olive sauce vierge |
|
|
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 creamy white bean & leeks, mashed potato & red wine eschalots |
|
|
33.5 |
| Duck confit with a warm salad of crispy bacon, Jerusalem artichokes & rosemary roasted potatoes |
|
|
32.5 |
| |
|
|
|
| Suggested Wine |
|
|
|
Petersons Petit Verdot, by the glass or bottle |
|
|
|
Robert Stein reserve Shiraz, by the glass or bottle |
|
|
|
| |
|
|
|
| Sides |
|
|
|
Warm French bean salad |
|
|
8 |
| Roasted baby carrots with coriander & sesame seeds |
|
|
8 |
| Roasted cauliflower with crushed almonds |
|
|
8 |
| Creamy mash potato & jus |
|
|
8 |
| |
|
|
|
