STARTERS

Tapas Chef’s daily selection of small treats, please ask your waitperson for more information
*Each 9
*Platter (ideal for two as an entrée) 36

Fresh Bread with balsamic and oil 6

ENTRÉE

Grilled Quail Breast with honey glaze, pickled beetroot puree, truffled mayonnaise, marinated feta, almond flakes and fresh herbs 22Confit Duck and Shitake Mushroom Pie topped with Dux capsicum jam and served on white bean puree with blanched sugar snap peas 20

Scallop Terrine with Parma ham, tiger prawn, Parmesan crumble and cherry tomato salsa 21

Summer Vegetable Carpaccio with lemon dressing, goat’s cheese and white balsamic, seasoned with pepperberry and sumac salt 16

MAIN

Lamb Two Ways: Pressed lamb shoulder on braised leek and parsnip puree; Grilled lamb cutlet, seasoned haloumi, wilted spinach and pomegranate syrup 38

Tea Smoked Duck Breast on sautéed Bok Choy with caramelized orange glaze served beside twice cooked pork belly, seared scallops and fresh mango salsa 40

Masala Style Chicken Kiev served on Indian spiced vegetable pancake with fresh coriander salad and a trio of Chef’s accompaniments 35

Fish of the Day ask your waitperson for the chef’s daily special market price

Cape Grim Eye Fillet, Shitake mushroom jus, grilled potato cake, roquette and Parmesan salad, house made seeded mustard 42

PASTA & RISOTTO

Goat’s Cheese and Pine Nut Ravioli in pumpkin, sage and burnt butter sauce main 34 entrée 22Linguine with Italian pancetta, fresh basil pesto, green beans and Parmesan
main 30 entrée 19

Asparagus and Blue Manna Crab Risotto with sugar snaps, herbs and crumbled feta
*Ideal vegetarian dish by omitting Crab
main 36 entrée 23

SIDES

Steamed Seasonal Greens with pine nuts, Parmesan and verjuice 10Spinach and Pumpkin Salad with pine nuts, feta, cherry tomatoes and sesame dressing 10

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