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

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

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

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

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

Steamed Seasonal Greens with pine nuts, parmesan and verjuice 10

Beer Battered Chips small 6 large 11

tomato, aioli, sour cream, sweet chilli .80