SAMPLE DINNER MENU

* All menus are seasonal and change weekly.  

TO START  $10

  • Marinated local olives
  • Sliced Australian Prosciutto (50gm)
  • Marinated sardines & horseradish with pickles
  • Sobrassada & white anchovy

 

    ENTREE  $21

    • Veal, pork & ricotta tortellini, warm autumn vegetable broth
    • Smoked raw kingfish, cucumber, eschallots & pork crackling
    • Sautéed prawn and spanner crab, soft polenta, chilli, dill & lemon
    • Baked goats cheese stuffed zucchini flowers, salsa verde, tomato & caper dressing 

        MAIN COURSE  $33

        • Roasted local lamb, pumpkin, raisins & sage
        • Chargrilled pork cutlet, silverbeet, kipflers & celeriac
        • Grilled barramundi, skordalia, broccolini & herb salad
        • Cavatelli, sautéed local mushrooms, stracciatella & parmesan 

            DESSERT  $15

            • Baked walnut & honey cream, yogurt sorbet & honeycomb
            • Passionfruit curd, coconut sponge & verbena granita
            • Affogato – icecream, espresso, digestif (Kahlua, Baileys, Amaretto, Frangelico) 

                CHEESE  $25

                • Cheese selection with dried fruits, fresh grapes & rye crisp toasts (Valdeon, Pont L'Eveque, Testun Di Barolo, Flinders Ashed Brie)

                 

                 *No Itemised Split Bills   *$6pp Public Holiday Surcharge