Entrée |
|
| Freshly shucked natural oysters: ½ dozen / dozen |
16 / 30 |
| Winter saffron & leek seafood broth |
12 |
| Warm tartlet of Cashel blue cheese, red capsicum & thyme, pickled fennel & rocket salad |
14 |
| Mille feuille of scallops, cauliflower puree, crispy Parma ham |
15 |
| Pan roasted quail, roast pear & watercress salad, puy lentil salsa |
15 |
| Confit duck & wild mushroom terrine, orange Cumberland sauce, cornichons, toasted walnut crûtes |
14 |
|
|
Main |
|
| Roast pumpkin, spinach & butter bean risotto, walnut & sage pesto |
22 |
| Pan fried barramundi, sauté Savoy cabbage, mixed bean & mussel cassoulet |
28 |
| Traditional pork sausages, mash, peas & onion gravy |
18 |
| Char grilled loin of pork, apple, raisin and thyme crumble, boulangere potato |
27 |
| Char grilled chicken breast, crushed kipfler champ, parmesan zucchini, sauce Coq au Vin |
26 |
| Braised lamb shank, roast garlic & rosemary mash, honey glazed swede |
25 |
| Char grilled 300g sirloin steak, green beans, home cut chips, horse radish & herb butter |
29.5 |
| Caesar salad / with chicken |
13 / 17 |
|
|
Sides |
|
| Soda bread & butter |
4 |
| Tomato, fetta & olive salad |
7 |
| Garden salad |
7 |
| Rocket & parmesan salad |
7 |
| Buttered mash |
7 |
| Mixed vegetables |
7 |
| Home cut chips |
7 |
|
|
Desserts |
|
| Warm rhubarb, ginger & almond crumble, vanilla crème anglaise |
12 |
| Lemon & clove whiskey crème brûlée |
12 |
| Chocolate & burnt orange torte, baileys mascarpone |
12 |
| Selection of King Island cheese, grape chutney, lovosh & toasted walnut bread |
14 |
| Vittoria coffee |
3 |
| Barry’s & Twinings teas |
3 |
|
|
