Entrée - to share

BAKED HALLOUMI

raisins, walnuts, sherry vinegar

DUCK LIVER PATE

cognac jelly, cumquat 

SALT & PEPPER CALAMARI

red chili and shallot

 

Main - selection of

300G SCOTCH FILLET

served with jus

200G PASTURE FED TENDERLOIN

champ mash, jus

DOUBLE DOUBLE LAMB CHOPS

mint jelly, jus

PAN ROASTED BARRAMUNDI

parsnip puree, rainbow chard 

to share

steak-cut chips

witlof & pear salad 

 

Dessert – selection of

INDIVIDUAL CHEESE

fig jam, crisp bread

FLOURLESS CHOCOLATE CAKE

whipped sour cream, hazelnut praline

SWISS ROLL

mandarin, passionfruit, chocolate