A La Carte
Appetizer Breads
| Garlic Sourdough Toasted with garlic & parsley butter | 10.5 |
| Toasted Sourdough with Dukkah, Balsamic and EVO | 12.5 |
| Roast Pumpkin Corn Bread House made gluten free loaf | 11.5 |
| Bowl of warmed marinated olives with toasted sourdough | 8.9 10.9 |
Entrées
| Blue Cheese Panna Cotta: (gf) King Island “Roaring Forties” panna cotta served with a pear, candied walnut, rocket salad and apple balsamic. Wine Match – Chateau L’escarelle “Palm” Rose FR | 23.9 |
| Baked Camembert: (gf option) Layered with puff pastry, caramelised onion, rocket, candied walnut and red wine toffee sauce. (Please allow 15 min cooking time) Wine Match – Voyager Coastal Chardonnay WA | 23.9 |
| Pan Seared Scallops: (gf) Pan fried scallops on a creamy garden pea puree with prosciutto crumb and micro herbs Wine Match – Fattori Pinot Grigio ITALY | 26.9 |
| Smoked Salmon Roulade: (gf) Cream cheese, preserved lemon & chive farce rolled in Tasmanian smoked salmon w/ crisp leaf, cucumber Wine Match – Robert Stein Riesling Mudgee NSW | 24.9 |
| Crispy Skin Pork Belly: (gf) Tender pork belly served with a celeriac puree and a pear & walnut salad Wine Match – Robert Stein Riesling Mudgee NSW | 24 |
| Beef Carpaccio: (gf) Thinly sliced beef fillet served cold with rocket, pine nuts, Grana Padano and white truffle oil Wine Match – Ladies who shoot their lunch Pinot Noir VIC | 24.9 |
| Garlic Prawns: (gf option) Sautéed king prawns in a creamy garlic sauce, served spilling out of a filo pastry basket, topped with crispy prosciutto Wine Match – First Creek Semillon HVNSW | Entrée 25.9 Main 42.9 |
| Arancini: (gf/v) Al dente risotto rolled with semi-dried tomato, rolled in polenta and served with a basil pesto aioli. Wine Match – Scarborough “Yellow Label” Chardonnay HV NSW (v) | 22.5 |
| Garlic Prawns: (gf option) Sautéed king prawns in a creamy garlic sauce, served spilling out of a filo pastry basket, topped with crispy prosciutto Wine Match – First Creek Semillon HV NSW | Entrée 25.9 Main 42.9 |
| Caprese Salad: (gf/v) Heirloom tomato, buffalo mozzarella, basil pesto and apple balsamic Wine Match – Kumeu Village Pinot Gris New Zealand | Entrée 21.9 Main 32.9 |
Mains
| Risotto: (gf/v) Vibrant Butternut pumpkin, fresh sage & pine nut Wine Match – Ca di Alte Prosecco ITALY | Entrée 23 Main 32 |
| Barramundi: Pan fried fillet served with crispy kipfler potatoes, beans & lemon caper butter. Wine Match – Scarborough “Museum” Semillon HV NSW | 39 |
| Prawn &: Chorizo Linguine: (gf option) Sauteed king prawn and mild chorizo tossed with red onion, garlic, fresh chilli, lemon and shallots Wine Match – First Creek Chardonnay HV NSW | 38 |
| Chicken Supreme: (gf) Crispy skin chicken supreme. Served with pommes dauphinoise, green beans, and sugo sauce Wine Match – Scarborough “Yellow Label” Chardonnay HV (v) | 42 |
| Scallop & Prawn Ravioli: Prawn, scallop and chive filled ravioli served in a rich tomato & bacon bisque with rocket & Grana Padano Wine Match – Babich Suvignon Blanc NZ | 45 |
| Confit of Duck Maryland: (gf) Crispy skinned duck Maryland served with sweet potato mash and an orange, fennel salad & a cherry reduction Wine Match – Robert Stein “Farm Series” Merlot Mudgee NSW | 46 |
| Rosemary Lamb Backstrap: Pearl cous cous, beetroot, pumpkin, kipfler potato, fresh chilli, herbs and pimento aioli Wine Match – Howard Park “Miamup” Cabernet Sauvignon WA | 42 |
| Steak Chimichurri: (gf) Tender 250g scotch fillet cooked medium rare. Drizzled with chimichurri and served with spiced potato wedges Wine Match – Teusner “Wark Family” Shiraz Barossa SA | 48 |
| Seafood Risotto: (gf) Prawns, calamari, vongoli & scallops in a vibrant saffron & mascarpone risotto w/chives & lemon chilli oil Wine Match – First Creek Semillon Hunter Valley NSW | 43 |
| Eye Fillet of Beef: (gf) 220gm Beef tenderloin cooked to your liking & basted with butter, fresh thyme and garlic. Served with paris mash, broccolini, dutch carrot & sauce Espagnole. Wine Match – Kalleske “Moppa” Shiraz SA | 52 |
| Sides (gf) Sesame Greens with sesame, Szechuan, garlic and chilli Fried Chat Potatoes with truffle oil and fresh herbs Steamed Greens with sea salt, cracked pepper & EVO Fresh Leaf Salad with a raspberry vinaigrette | 12 |
Desserts
| Apple Rhubarb Crumble: (v/gf) Sweet and tart compote with a delicate coconut crumble and a coconut ice cream | 16.9 |
| Vanilla Bean Panna Cotta: Velvety vanilla bean panna cotta with lavender infused honey & shortbread crumb | 16.9 |
| Dark Chocolate Bavarois: Silky chocolate bavarois with a tart raspberry sorbet, crisp chocolate tuille & forest fruit gel | 16.9 |
| Sticky Date & Chocolate Pudding: Served with butterscotch sauce & vanilla ice-cream | 16.9 |
| Banoffee Deep Pan Pancake: (g/f available) Our indulgent banoffee deep pan pancake served w/ butterscotch sauce, dollop cream & strawberries. Recommended for two people. (Please allow cooking time of 15 mins) | 19.9 |
| Affogato: Double shot of coffee served with two scoops of Old English ice cream with your choice of Frangelico, Baileys or Tia Maria | 17.9 |
Dessert Cocktails
| Salted Caramel White Russian Vodka, Kahlua, Cream & Salted Caramel | 19.5 |
| Toblerone Choc Royale, Baileys, Frangelico, Kahlua & Milk | 19.5 |