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| menus: dinner |
All Prices are GST Inclusive |
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| Entrée |
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Sydney rock oysters natural, eschallot vinaigrette |
$15/28 |
Sydney rock oysters Kilpatrick |
$20/32 |
| Ocean trout tarte, wasabi cream, lemon eshallot dressing |
$17 |
| Panco crusted soft shell crab, ginger ponzu sauce |
$17 |
| Crocodile carpaccio, bush tomato, pepperberry crème fraiche & lemon aspen |
$17 |
| Braised lamb on a potato rosit, fresh herbs & cucumber raita |
$17 |
| Confit pork belly, apple vanilla puree, grapefruit salad & apple balsamic |
$17 |
| BBQ king prawns, peach, chilli salsa & chardonnay vinaigrette |
$18 |
| Goats cheese terrine, walnut & raisin dressing, apple and micro herbs |
$15 |
| Salt & pepper squid, bean sprout and coriander salda, noc nam |
$17 |
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| Sides |
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| Rocket, parmesan & balsamic |
$10 |
| Greek salad |
$10 |
| Char grilled damper, lemon myrtle olive oil, bush tomato relish & marinated olives |
$12 |
| Sea salt chips |
$7 |
| Mash potatoes |
$7 |
| Sautéed vegetables |
$9 |
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Mains |
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| Barramundi fillet, mussel, clam, crab meat, lemon butter emulsion |
$32 |
| Crispy skin salmon, open ravioli of prawn & bisque foam |
$30 |
| Baked whole baby snapper, glass noodles, chilli, coriander salad, kaffir lime leaf |
$34 |
| Chargrilled eye fillet, pomme puree, sautéed spinach, duxelle of wild mushrooms, pepper corn jus |
$33 |
| Baked blue eye cod, paris mash, bok choy, wasabi mayo |
$32 |
| Twice cooked cripsy duck, asian greens & star anise jus |
$34 |
| Lemon & pepper chicken breast filled with haloumi cheese, mediterranean vegies |
$29 |
| Char grilled Kangaroo loin, braised shank croquette & bunya nut puree |
$29 |
| Seafood linguini, a selection of fresh seafood tossed in garlic, chilli, parsley & white wine |
$30 |
| Braised eschallot tarte tatin, candy walnuts, beetroot puree, baby herb salad |
$25 |
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| Chef David Lee |
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10% surcharge on Sundays and public holidays
We accept Visa, Mastercard and EFTPOS |
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