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
CONFIT SALMON PATE
avocado salsa, horseradish, cornichons and melba toast (two dollar supplement)
18
16
ROASTED PUMPKIN SALAD
poached beetroot, rocket, chevre, pepitas and honey champagne vinaigrette
16
18
FRENCH ONION SOUP
gruyere crouton
18
20
COQUILLES SAINT-JAQUES
baked scallops, mushrooms, shallots, béchamel and swiss cheese (three dollar supplement)
20
20
ROQUEFORT & LEEK TART
green salad and french vinaigrette
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
35
CRACKLING PORK BELLY
jerusalem artichoke puree, braised fennel, roasted plums and cider jus (four dollar supplement)
35
30
CONFIT CHICKEN
fondant potato, sautéed spinach and mustard cream sauce
30
32
RISOTTO AUX CHAMPIGNONS
wild mushrooms, asparagus, lemon and chevre
32
SIDE DISHES
10
LEAF SALAD
green leaves, radish, tomatoes and french vinaigrette
10
12
DUCK FAT POTATOS
confit garlic and rosemary salt
12
12
BROCCOLINI
almonds and herbed butter
12
12
CAULIFLOWER AU GRATIN
baked cauliflower and cheese
12
4ea
BREAD & BUTTER
fresh baguette and sourdough
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