Autumn 2019 Menu
Entree
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
Main
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
Sides
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
Dessert
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
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