Autumn 2019 Menu


BBQ calamari (DF, GF)

Thai salad, nam jim dressing   16

Duck liver parfait

Sweet currant relish & crisp toast   14

Stuffed zucchini flowers (GF, V)

Ricotta, parmesan, parsley, wild rocket salad    14

Duck and scallop salad (DF, GF)

Lentils, celery, walnuts, red sorrel, balsamic glaze  16

Börek – Rolled pastry cigars (V)

Spinach, walnut, currant, fetta served with harissa aioli    14


Pasta with duck Bolognese (DF)   32

Fish of the day, lemon mash, baby kale (GF)   35

Sirloin steak with café de Paris butter, fries & salad   35

Mexican spice chicken, capsicum almond mole sauce, green rice, salsa (GF, DF)   34

Beef sausages, balsamic glazed onions, eschallot jus, mash (GF)    32

Twice baked gruyere soufflé & green salad (V)   26

Vegetarian lasagne (GF, DF, V, VG)  28


Turkish fatoush – tomato salad (GF, V)   8

Seasonal greens tossed in lemon butter (GF, V)   8

French fries with celery & rosemary salt (V, VG)   8


Lemon myrtle crème brûlée, tuile   14

Bread and butter pudding, vanilla bean ice cream   14

Iced passionfruit parfait, mango coulis, sesame praline   14

Coconut chia pudding, kaffir lime lemongrass syrup, baked spiced pineapple   14

Affogato – vanilla bean ice cream, espresso & Frangelico   16

Cheese plate: Maffra mature cheddar, Brie, Danish Blue Castello   16


Coffee – Espresso, latte, flat white, cappuccino


Organic green tea


Green genmaicha

A selection of Twinings teas


Served with petit four


Grant Burge Aged Tawny Port   8 glass

De Bortoli Noble One Botrytis Semillon   10 glass

Barbadillo Pedro Ximénez Sherry, Spain   8 glass

Hennessy VSOP Cognac, France   12 glass

Selection of liqueurs   10 glass


(No BYO except Thursday: Wine only, corkage $3.50 per person).

DF = dairy free; GF = gluten free; V = vegetarian; VG = vegan