Entrée

Middle Eastern Tomato Soup w Coriander Yoghurt

9.00

Quail Marinated in Olive Oil and Herbs set upon Puy Lentils and Tabbouleh

16.00

 

Baked Black Tiger Prawns wrapped in shredded Kataifi Pastry served with an Aioli

15.00

Fresh Victorian Black Mussels with Tomato, Basil and a touch of Chili. Served with a Olive Flat Bread

13.90

Orecchiette Pasta with Fresh Broccoli Florettes, Kipfler Potatos, Olives and Pangrattato

13.90

Rabbit and Pork Terrine served with Cornichons

and a Salsa Verde

15.00

Main Course

Confit Leg of Duck on Braised Cabbage with Bacon Lardons and Broad Beans, served with a Pinot Noir Jus

27.50

Fillet of Blue Eye on a Potato Gallette with a Lobster Bisque Sauce and Parsnip Chips

28.50

Oxtail Braised in Red Wine, Tomato and Olives served with a Creamy Mash Potato

27.50

Lamb Cutlets with a Sweet Potato and Coriander Calzone, ,  drizzled with a Mint Oil and served with Baked Baby Beetroots

29.50

Harissa Spiced Breast of Corn Fed Chicken with Spinach Burghal and Yoghurt Labne

25.50

Grilled Eye Fillet with Roasted Swiss Brown Mushrooms, Kipfler Potatos and a Porcini Jus

29.50

Rhubarb and Quince Tart

9.50

Crepes Suzette

9.50

Fresh Strawberry and Vanilla Cream between layers of

Almond Shortcake

9.50

Chocolate Sponge and Orange Marmalade Pudding with a Chocolate Jaffa Sauce

9.50

Tiramisu

9.50

Cheese Plate

14.50