entrée

pan seared scallops with crab beignet and corn puree / 21

freshly shucked Coffin Bay oysters with fresh lime (6) / 19

slow cooked Bangalow pork belly, apple, lime, cucumber and chilli / 18

homemade gnocchi, haloumi, fire roasted red onion, cherry tomato and basil / 18

local prawns,saffron and lemon pilaf, caviar cream / 22

beef carpaccio, hazelnuts, parmesan, truffled mayo and cress / 20

main course

pan seared spatchcock, creamy potato, wild mushroom and roasted garlic cream / 31

Bangalow pork cutlet, pomme gratin, brocollini, mustard cream and cress / 35

oven roasted lamb backstrap, braised shank, white polenta

and salsa verde /35

veal scallopini, prawns, garlic, chilli, tomato, tagliatelle, parsley and chives / 36

pan fried Barramundi, chive and lemon mash, tomato and green bean salsa / 35

250g Angus eye fillet, colcannon mash, blistered vine tomato and cabernet jus / 42

linguini of garden peas, zucchini, eggplant and capsicum with Yarra Valley feta / 28

sides

hand cut chips Ÿ seasonal vegetables Ÿ garden salad /8