TWO COURSES 39 / STARTER & MAIN
THREE COURSES 49 / STARTER, MAIN & DESSERT
Parties of 8 or more will be placed on the group menu
STARTERS
18
Broadwater Rock Oysters
fresh with mignonette and lemon or royal kilpatrick
18
21
Spring Bay Mussels - Port Lincoln, SA
steamed with pinot gris, fine herbs & hot chips (three dollar supp)
21
20
Garlic Prawn Cocktail
cos, avocado vinaigrette, chives and marie-rose (two dollar supp)
20
18
Ocean Trout Dip
russian egg salad with caviar and potato crisps
18
18
Country Pâté
cornichons, bramley apple and brioche
18
16
French Onion Soup
toasted crouton with gruyere and cheddar
16
17
Roquefort & Witlof Salad
witlof, roasted walnuts, pear and mandarin vinaigrette
17
MAIN COURSES
36
Beef Wellington
french beans and port cream sauce (four dollar supp.)
36
32
NZ King Salmon
potato mash, shellfish bisque, sautéed spinach and hollandaise
32
30
Roast Chicken
asparagus, celeriac, tarragon and madeira
30
33
Pork Belly
rolled and confit, kohlrabi gratin, savoy cabbage and cornichons
33
33
Duck Confit
lentils du puy, endive, lardons and port jus gras
33
34
Scotch Fillet
200g grass-fed with cafe de Paris and jus frites (three dollar supp on 2 course menu)
34
30
Parmesan Gnocchi
kent pumpkin, caramelised onion, beurre noisette and sage
30
SIDE DISHES
12
Duck Fat Potatoes
with rosemary salt
12
10
Cos Lettuce
with radishes irish salad cream
10
11
New Season Green Beans
with almond and parsley butter
11
10
White Truffle
freshly shaved Victorian white truffle
10
4pp
Bread & Butter
brickfields baguette and sourdough, pepe saya cultured butter
4pp
4pp
House marinated olives
4pp
DESSERT
10ea
Cheese Selection
served with fig toast, quince paste and muscatels
10ea
10
Cake
baked in house daily served with whipped cream
10
10pp
Balzac’s Bread & Butter Pudding
with vanilla ice cream (please allow 20 minutes)
10pp