Dinner Menu
Entrée
Coquilles saint - Jacgues scallops - 27.00
Preserved lemon, black caviar, watermelon, avocado veloute on coriander oil
Duck risotto - 27.00
Shredded confit duck risotto with mushroom, spinach, porcini dust topped with parmesan wafer
Chicken pasta - 23.00
Sautéed chicken pieces with handmade pasta, spicy chorizo sausage, rich tomato napoli sauce, olives, baby spinach, fresh parmesan
Twice cooked bangalow pork belly - 22.00
Nashi & continental cucumber salad, presented with beetroot coulis on merlot jus
½doz coffin bay oysters 3 ways: - 21.00
Passionfruit granita / lychee tempura w/ citrus dust / raspberry vinaigrette & pork salt
½ doz Natural fresh lime & citrus dressing - 21.00
Roast quail - 22.00
Served on onion tartlet with baby rocket & orange Dijon mustard dressing
Cheese beignet - 22.00
Tarrago Gippsland, tempura cauliflower, Turkish fig relish, lavender sultana syrup
King prawn pasta - 19.00 / 32.00
With roasted garlic, white wine cream reduction served with fresh parmesan and chives
As a main
Fish of the day - 35.00
Panfried, Warm nicoise salad, salt cured anchovies quail eggs finished with chef's sauce
Savoy chicken - 35.00
Organic chicken filled with goats cheese fetta, onion tart, jack fruit lime sambal, saffron horseradish sauce
Maryland duck - 37.00
Slow cooked duck leg and breast, sweet potato pancake citrus segments, cinnamon port jus
Angus eye fillet - 38.00
Grass fed eye fillet, potato rosti, baby seasonal vegetables, spinach puree, rosemary jus
age 18 -24 mths old, grass fed size 250grms
Rib-Eye - 40.00
Greenham tasmania natural MSA rib-eye on the bone earthy caramel nutty flavour
Truffle mash, seasonal vegetable, slow vine tomato - 18-24mths old, grass fed - 350grms
Vegetarian - 25.00
Ricotta salata, pecorino romano cheese gnocchi, dry porcini mushroom sauce, seasonal vegetables
Tropical lobster tail - 40.00
Smoked speck risotto, on béarnaise sauce
Goldfields lamb - 36.00
Lamb backstrap, smoked eggplant labna, cream of spinach with nutmeg, honey & mint jus
Sides - 8.00
Rocket salad parmesan / seasonal vegetable / truffle mash / hand cut chips
Dessert
Chef's homemade gelati - 15.00
Panna cotta, mango, ferrero served with biscotti
Drunken affogato - 15.00
Delicious Frangelico liqueur, short espresso
with biscotti, homemade vanilla ice cream
Chocolate & almond cake - 13.00
Served with hazelnut & chocolate mousse and
ginger, carrot and mandarin sorbet
Panna cotta - 13.00
Served with lychee jelly, raspberry coulis, and
beetroot and forest berries sorbet
Crème Brûlée - 16.00
Traditional English crème brûlée
