Summer 2018 Menu
Entree
Duck liver parfait
Sweet currant relish & crisp toast 14
Thai style fish cake
Namjim sauce, pawpaw salad 16
BBQ calamari (DF, GF)
Rocket and eschallot salad, citrus fish sauce dressing 16
Hainanese chicken (DF, GF)
Chinese style slow poached chicken with rice, chilli sambal, shallot ginger dressing 16
Chickpea falafels (DF, V)
Quinoa tabouleh, tahini yogurt dressing, baba ghanoush 14
Trio of Mediterranean dips (V)
Bana ghanoush, taramasalata, carrot almond, Turkish bread 15
Main
Goan fish curry with fragrant rice (GF, DF) 35
Twice baked gruyere soufflé & green salad (V) 26
Sirloin steak with chimichurri, fries & salad (GF, DF) 35
BBQ chicken with pomegranate and green olive salsa, potato mash, baby kale (GF) 28
BBQ confit duck leg, eschallot and red wine jus, parsnip mash (GF) 35
Lemon and oregano lamb pot pie, Greek salad and tzatziki 35
Eggplant parmigiana (V, GF) Vegan option available 28
Sides
French fries with Sumac & Rosemary salt (V, VG) 8
Turkish fatoush – tomato salad (GF, V, VG) 8
Seasonal greens tossed in lemon butter (GF, V) 8
Dessert
Lemon myrtle crème brûlée, ice cream 14
Iced passionfruit parfait, mango coulis, sesame praline 14
Coconut panna cotta, lemongrass and lime leaf syrup, garden rhubarb 14
Pistachio cake, berries coulis, white chocolate cream 14
Affogato – vanilla bean ice cream, espresso & Frangelico 16
Cheese plate: Maffra mature cheddar, Brie, Danish Blue Castello 16
Beverages
Coffee – Espresso, latte, flat white, cappuccino
4.50
Organic green tea
5.50
Green genmaicha
A selection of Twinings teas
4.50
Served with petit four
Digestif
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
Licensed
(No BYO except Thursday: Wine only, corkage $3.50 per person).
DF = dairy free; GF = gluten free; V = vegetarian; VG = vegan