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ENTREÉ- Slow roasted tomato and fennel soup, butter poached lobster, dill double creme: $16.00
- Fresh Coffin Bay oysters with your choice of the following:
Salsa rosa and verjuice Spicy sauce, pancetta and creme fraiche Champagne and lime jelly All $17.00 - Chef's tasting plate: $23.00
- Juniper berry crusted carpaccio of venison, horse raddish cream, parsnip wafers: 19.00
- Honey apple and chilli braised pork belly with roasted scallops, pickled cucumber ribbons, pink pepper crackle: $18.00
- Tasmanian smoked salmon and Alaskan king crab terrine accompanied by avacado mousse and chervil salad, dressed with cucumber oil: $19.00
- Freshly rolled watercress pasta wrapped around wild mushroom duxelle, grilled haloumi cheese, red pepper reduction: $17.00
- Mille feuille of filo with veal sweet breads, maderia jus gras, pancetta lardons: $17.00
- Green tea smoked duck breast and foie gras mousse with peach, hazlenut and apple salad: 19.00
MAIN COURSE- Char grilled Angus beef fillet, scalloped baby potatoes and artichokes, confit golden echallots, Madeira jus: $39.00
- Pan fried fresh barramundi accompanied by a white bait and wild rice fritter with green papaya salsa and native lime buerre blanc: $34.00
- Pink pepper crusted kangaroo fillet, spinach and pumpkin ricotta cheesecake, Kakadu plum jam: $29.00
- Free range chicken breast infused with lemon and thyme, panzanella salad with rocket and Persian feta: $30.00
- Twice cooked lamb rump served on tomato puy lentils with smokey charred eggplant and zucchini compote: $35.00
- Harrisa rubbed king prawns resting on pumpkin, basil and goat’s cheese tortellini, with tomato and lemon essence: $33.00
- Grilled ocean trout, tomato and saffron risotto with apple, snow pea and almond salad, balsamic butter sauce: 31.00
- Golden parmesan and thyme toasted polenta with balsamic mushrooms, warm salad of spinach, pumpkin and pine nuts, drizzled with warm feta dressing: $26.00
SIDE DISHES- Medley of roasted root vegetables infused with rosemary and garlic
- Polenta crusted broccolini tossed with lemon zest and toasted almonds
- Panache of seasonal fresh vegetables dressed with herbed butter
- Baby spinach, green beans, pine nuts, cherry tomatoes and grana padano cheese, hazelnut dressing
$ 7.00 each
DESSERTS- Silky Belgium chocolate tart, citrus compote, burnt caramel ice cream: $13.00
- Grand Marnier brulee, lemon meringue ice cream, wattle seed tuille: $13.00
- Crepes flambèed at your table and served with vanillla bean ice-cream with your choice of:
Pear, caramel and butterscotch schnapps. Crepe suzette. $15.00 - Warm rhubarb, pear and hazelnut torte, brandy anglaise, cinnamon mascarpone: $13.00
- Premium Australian cheese platter, fig chutney and crisp lavosh bread: $16.00
Note: This menu is subject to change.
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