Bread plate available as entree |
|
Tempura prawns on crostini
with fresh lime, lychees
and crème fraiche
available as entree |
|
Seafood bouillabaisse filled with prawns, mussels, scallops, and snapper available as entree |
|
Warm mediterranean chicken salad
filled with rocket, roasted pumpkin
and persian feta
available as entree |
|
Seared rare beef salad with bok choy greens
and a port reduction
|
|
Chilli baby squid salad with lychees and fresh greens (mild heat |
|
Tasmanian smoked salmon corn fritters
served with grape tomato and asparagus salsa and preserved lemon dressing
available as entree |
|
"Fish of the day" with lemon mash and a caper
buerre-blanc sauce
|
|
Snapper served with squid ink linguine and a
capsicum coulis
|
|
Trimmed lamb fillet
served with an african cous cous salad
and cucumber raita
available as entree |
|
Peppered beef eye fillet with slow roasted tomato and hand cut chips |
|
Dukkah spice rubbed lamb rack served with baby vegetables and potato gratin |
|
Prawn gnocchi served in a creamy wasabi sauce (mild heat) available as entree |
|
Spanish style chorizo pasta
with wilted spinach pine nuts
and char grilled vegetables
available as entree |
|
Sides
Baby vegetables
carrots with honey and sesame seeds
mixed leaf salad.
Hand cut chips and aioli.
Cheese plate. |
|