TWO COURSES 39 / STARTER & MAIN
MAIN COURSE & SELECTED GLASS OF WINE OR BEER FOR 35
Parties of 8 or more will be placed on the group menu
STARTERS
20
BROADWATER ROCK OYSTERS
freshly shucked with mignonette and lemon
20
18
HAM HOCK TERRINE
apple and rhubarb chutney, toasted sourdough
18
16
ROASTED PUMPKIN SALAD
poached beetroot, rocket, chevre, pepitas and honey champagne vinaigrette
16
18
FRENCH ONION SOUP
gruyere crouton
18
20
TWICE BAKED COMTE SOUFFLE
aged cheddar sauce
20
20
COQUILLES SAINT-JAQUES
baked scallops, mushrooms, shallots, béchamel and swiss cheese (three dollar supplement)
20
MAIN COURSES
34
SCOTCH FILLET
200g grass-fed, café de paris and fries (four dollar supplement)
34
32
CRISPY SKIN BARRAMUNDI
celeriac puree, caramelised cauliflower, pomegranate and jus vert
32
34
SLOW COOKED LAMB SHOULDER
sautéed potatoes, smoked eggplant, mint sauce and red wine jus
34
34
BEEF BOURGUIGNON
slow-cooked beef, red wine sauce, mushrooms and mash potatoes
34
35
CONFIT DUCK
puy lentils, speck, lyonnaise onion puree, pickled radish and jus
35
32
GNOCCHI PARISIENNE
wild mushrooms, mornay sauce, sage and pine nuts
32
SIDE DISHES
10
LEAF SALAD
10
12
DUCK FAT POTATOS
12
12
SEASON GREEN BEANS
12
13
ROASTED WINTER VEGETABLES
13
12
MASHED POTATOES
12
4ea
BREAD & BUTTER
4ea
4pp
HOUSE MARINADED OLIVES
4pp
DESSERT
10ea
CHEESE SELECTION
served with fig toast, quince paste and muscatels
10ea
12
VANILLA CREME BRULEE
topped with a caramelised sugar crust
12
DESSERT OF THE DAY
served fresh daily
9
AFFOGATO
vanilla ice cream, coffee
9
13
WITH YOUR CHOICE OF LIQUER
Frangelico, Baileys, Tia Maria, Cointreau, Amaretto, Kahlua
13