menu
starters to share
Tasting plate to share
House made terrines, proscuitto rolled with grilled eggplant, calvados prunes, olives, hummus, cornichons and toasted bread |
30 |
| Salt & Pepper squid with spicy sauce & lime aioli (GF) |
26 |
| Eight Barilla Bay oysters - natural, ponzu & Kilpatric (GF) |
24 |
| Pan seared Canadian scallops & confit pork belly on spiced apple puree (GF) |
28 |
entree
|
King crevette (tiger prawns) wrapped in light filo pastry w apple, currant salsa & lime tahini dressing
|
18 |
| Seared Canadian scallops on cauliflower puree w raisin-caper vinaigrette & crisp shards (GF) |
18 |
| Baked semolina w slow baked trussed tomatoes, crisp asparagus & parmesan foam |
14 |
| Oven roasted butternut pumpkin risotto w broad beans, peas & toasted sunflower seeds (GF) |
16/24 |
| Foglie d’ulivo w smoked trout, leek fondue & mascarpone |
16/24 |
mains
| Herb Battered King George Whiting w a rich tartare sauce, chips & salad (GF) |
32 |
| Tasmanian ocean trout w sweet potato bilini, pea volute, summer vegetables (GF) |
32 |
| Pan fried barramundi w sous-vide yabbie, spinach, asparagus & chorizo crumble (GF) |
34 |
| Pistachio crusted yellow fin tuna served medium rare on green paw paw & mango salsa (GF) |
32 |
| Crisp twice cooked pork belly, pineapple & ginger puree & sauce calvados (GF) |
30 |
| Confit duck leg & duck tortellini w sautéed savoy cabbage, golden raisins & orange glaze |
32 |
| 225g Eye fillet on buttered spinach w beetroot & tahini relish & a red wine, olive oil emulsion (GF) |
40 |
| 300g Black Angus porterhouse steak, Gippsland (MSA) w hand cut chips, rocket & parmesan salad, bordelaise sauce (GF) |
38 |
| 400g Rib eye steak, Gippsland (CAAB/MSA) w hand cut chips, rocket & parmesan salad, bordelaise sauce (GF) |
45 |
sides
| Rocket, pear & balsamic glazed walnut salad (GF) |
8 |
| Greek Salad w feta (GF) |
7 |
| Pan Roasted greens w Spanish onions (GF) |
7 |
| Hand cut chips w aioli (GF) |
8 |
| Roast potatoes w garlic & thyme |
8 |
to finish
| Venus Framboiser, rich vanilla mousseline coated in raspberry crumb w fruits of the forest jelly & raspberry toffee |
15 |
| De-constructed rocky road, rich chocolate mousse, soft marshmallow, rosewater jelly & hazelnut crumble (GF) |
15 |
| Vanilla creme brulee w house made shortbread & macerated forest berries (GF) |
14
|
| Belgian dark chocolate tart w kirch anglaise |
12 |
| Pavlova w chantilly cream and berry compote |
12 |
| Trio of ice cream - please ask your waiter for today's selection (GF) |
12 |
| Three cheeses w quince paste & lavosh (GF) |
26
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Our chef welcomes the opportunity to assist our guests with special dietary requirements.
Please advise your waiter of your individual needs such as gluten free in order for us to provide you with recommendations
