Lunch Menu
STARTERS
Tapas Chef’s daily selection of small treats, please ask your waitperson for more information
*Individual 9
*Platter (ideal for two as an entrée) 36
Fresh Bread with balsamic and oil 6
SALADS & SNACKS
Asparagus and Haloumi Salad with mixed letuce, lemon dressing, sumac and preserved lemon breadcrumbs 21
Dux Chicken Salad with home grown lettuce, semi dried tomato, bacon pieces, cashews and freshly shaved parmesan in a light lemon mayonnaise 21
Prawn and Mango Salad with seared tiger prawns, fresh mango cheek, Asian style salad and Nam Jim dressing 28
Summer Vegetable Carpaccio with lemon dressing and goats cheese, seasoned with sumac and pepperbery salt 18
SANDWICHES
Wagyu Steak Sandwich, beer battered chips, lettuce, tomato, field mushroom, onion jam and mayonnaise on grilled sour dough 25
Dux Chicken Club with bacon, avocado salsa, lettuce and mayonnaise 21
MAIN
Masala Style Chicken Kiev served on Indian spiced vegetable pancake with coriander salad and a trio of chef’s accompaniments 36
Beer Battered Fish and Chips, mixed leaves and tartare sauce 28
Cape Grim Eye Fillet, Shitake mushroom jus, grilled potato cake, roquette and Parmesan salad, house made seeded mustard 42
Fish of the Day ask your waitperson for Chef’s daily special market price
PASTA & RISOTTO
Goat’s Cheese and Pine Nut Ravioli in pumpkin, sage and burnt butter sauce 30
Seafood Linguine with scallops, fish pieces, crab meat, prawns and fresh tomato in a verjuice and saffron butter sauce 32
Pickled Beetroot Risotto with grilled quail breast, asparagus, marinated feta and almond flakes 33
*Ideal vegetarian dish by omitting quail
SIDES
Steamed Seasonal Greens with pine nuts, parmesan and verjuice 10
Beer Battered Chips small 6 large 11
Sauces
tomato, aioli, sour cream, sweet chilli .80

