RESTAURANT LUNCH/DINNER
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Entrees |
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Bread - daily choice with homemade dips |
8 |
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| Oysters - natural (gf) or bloody mary (gf) |
14/24 17/27 |
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Chicken and pine nut boudin with a roasted capsicum piperade, baby radishes and a mushroom chicken jus |
18 |
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Fresh sand crab and chilli linguini with soft herbs and lemon cream |
18/28 |
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Wild mushroom soup with truffle oil and chives |
15 |
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Tuna nicoise of chat potatoes, sun blushed tomatoes, green beans, soft boiled egg and a kalamata olive tapenade |
18 |
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| Braised pork belly with confit beetroot, apple puree and a muscatel and red wine jus | 22 | |
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Mains |
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Lamb rump seared with roasted sweet potato, baby onio0ns and broad beans with a lamb jus |
29 |
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Ocean trout with confit fennel, baby peas and tomato concasse, herb gnocchi and alemon grass and tomato sauce |
28 |
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| Eye fillet with bacon colcannon, sauteed wild mushrooms and roast garlic finished with a red wine jus |
32 |
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Confit duck leg with a fricassee of kipfler potatoes, red onions, white asparagus and cherry tomatoes with a sweet corn puree and duck jus |
33 |
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Barramundi with a saffron and tomato risotto, green asparagus, micro salad and a champagne cream foam |
28 |
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Sides |
6 |
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Steamed broccolini and green beans |
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Parish mash |
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Green salad |
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Potato chips |
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