STARTERS

Dux mixed bread plate and dips

TAPAS

Chilli salted crispy squid; Serano ham and grilled chorizo; Marinated feta and olives; Tiger prawns with garlic aioli

MAIN COURSE

Cape Grim Eye Fillet, Shitake mushroom jus, grilled potato cake, roquette and Parmesan salad, house made seeded mustard
Or
Fish of the Day served to Chef’s weekly special
Or
Masala Style Chicken Kiev served on Indian spiced vegetable pancake with fresh coriander salad and a trio of Chef’s accompaniments
Or
Goat’s Cheese and Pine Nut Ravioli in pumpkin, sage and burnt butter sauce

DESSERT

Dux Crostoli layered with lemon curd, berries, fresh mango and raspberry sauce
Or
White Chocolate Brulée with vanilla bean ice cream and biscotti