Dinner Menu

ENTREÉ

• Cream of lobster, tomato and fennel soup with seared lobster tail, drizzled with lemon evoo:  $16
• Fresh Coffin Bay oysters with your choice of the following:
                               Salsa rosa and verjuice
                               Spicy sauce, parma crudo and creme fraiche
                               Margarita granita
                               All $17

• Chef's tasting plate: $23
• Juniper berry crusted carpaccio of venison, horse raddish cream and parsnip wafers:  $19
• Honey glazed pork belly and roasted scallops with celeriac puree and sour grape reduction:  $18
• Tasmanian smoked salmon and Alaskan king crab terrine accompanied by avacado mousse and chervil salad, dressed with cucumber oil:  $19
• Corella pear, gorgonzola and rocket salad accompanied by grilled fig ciabatta fingers, hazelnuts and white balsamic:  $16
• King prawns wrapped in pancetta resting on mushroom ravioli with smoked tomato butter sauce:  $19
• Ragout of veal sweetbreads and pancetta in a creamy port reduction encased in a light filo parcel with wild rocket and chestnuts with lemon myrtle dressing:  $18

MAIN COURSE

• Black Angus beef fillet resting on confit garlic and tomato puree with roasted asparagus, shiraz butter and truffle jus:  $39
• Grilled local fish of the day accompanied by a Kataifi wrapped scallop, golden gnocchi, sauted bell peppers and spinach, finished with basil mariner sauce:  $34
• Oven roasted Amelia Bark rack of lamb, gratin of cauliflower puree, roasted tomatos, charred courgette and warm dressing of salsa verde:  $36
• Daube of beef cheek with a potato horseraddish galette and roasted baby beets accompanied by basil jus:  $33
• Blood orange glazed ocean trout on caper and dill pommes dauphinoise, tomato salad and finger lime dressing:  $31
• Free range chicken breast infused with lemon and thyme, panzanella salad, sauteed spinach and Persian feta with black elderberry reduction  $30
• Confit duck Maryland with radicchio and roasted colcannon, air dried pancetta crisp and cherry balsamic jus:  $34
• Polenta and parmesan crusted aubergine with layers of caponata and labna cheese, wild rocket and slow roasted cherry tomatoes:  $25

SIDE DISHES

• Medley of roasted root vegetables infused with rosemary and garlic
• Roasted baby mushrooms sprinkled with gremolata and tomato almond crust
• Panache of seasonal fresh vegetables dressed with herbed butter
• Baby spinach, green beans, pine nuts, cherry tomatoes and grana padano cheese, dressed with hazelnut oil
  
  $7 each

DESSERTS

• Sticky date and molten chocolate pudding, ginger tuille and rhubarb ice cream:  $13
• Burnt lime and lychee tofu tart, mandarin sorbet, vanilla pod double cream and blueberry praline:  $13
• Crepes flambèed at your table and served with vanillla ice-cream with your choice of:
                               Strawberries and Grand Marnier.
                               Pear, caramel and butterscotch.
                               $15

• Wattle seed brioche, chocolate butter, macadamia brittle and coffee ice cream:  $13
• Shaved local mango, strawberry and basil salad with pineapple and star anise sherbet, honey dew soup:  $13
• Premium Australian cheese platter, apricot, capsicum and cashew confit with poppy seed lavosh:  $16

Note: This menu is subject to change.