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Main Course
Menu
Confit Duck Maryland served on a poached pear and walnut salad with Roquefort dressing and prune compote $35
Crispy Skin Spatchcock on a Thai style salad, finished with chilli jam $32
Beef Fillet pepperberry encrusted, with tomato and caramelized onion Tart, truffled aioli and asparagus $35
‘Dorper’ Lamb Loin Sish, Middle Eastern spiced potato and spinach, Turkish flatbread and preserved lemon yoghurt cheese $34
Fish of the Day Ask your waitperson for the Chef’s daily special Market Price
Vegetarian Plate of Tomato and Chic pea tagine; Falafels on Tzatziki and Chic pea fritters with red pepper jam $31
Please note menu is subject to change
