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| :: to start :: entree :: main course :: pasta :: sides | |||
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| :: to start | |||
| olives | 6.50 | ||
| marinated in citrus and fresh herbs | |||
| pie | 5.90 | ||
| mini duck pie with cherry relish | |||
| dips | 5.50 | ||
| to enjoy with bread | |||
| roast artichoke and parmesan or | |||
| olive pesto | |||
| cured meats | |||
| morcon catalan sausage | 9.50 | ||
| lomo cured pork loin | 8.50 | ||
| san jose sopressa | 7.50 | ||
| san jose chorizo | 8.50 | ||
| bread | 6.90 | ||
| mini loaf of sour dough bread made with spelt flour, served with french butter | |||
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| :: entree | |||
| soup | |||
| french onion | 16.50 |
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| tart | |||
| caramelised beetroot tarte tatin, goats curd and passionfruit vinaigrette | 16.90 |
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| kingfish | |||
| sashimi of kingfish, pickled ginger, persian feta and rocket | 17.50 |
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| parfait | |||
| chicken liver parfait with port wine jelly | 16.50 |
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| pork | |||
| chilli caramel pork bun with pickled cucumber, green mango and pomelo | 18.00 |
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| salmon | |||
| citrus cured salmon, dill creme fraiche and hot potato blinis | 21.50 |
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| beef | |||
| grilled beef salad, walnuts, blue cheese and cabernet syrup with caramelised onion | 18.90 |
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| crab | |||
| crispy soft shell crabs with sauce tartar, celeriac remoulade and candied lemon | 17.50 |
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| :: main course | |||
| chicken | |||
| roast young chicken with crisp hash brown, green onion and truffle butter | 28.50 |
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| scallops | |||
| joselito iberico jamon, grilled prawns and seared scallops with orange oolong dressing | 35.50 |
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| lamb | |||
| slow cooked leg steak of lamb with dosa pancake, masala potato and raita | 33.00 |
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| trout | |||
| roast ocean trout wrapped in potato on nicoise salad, sauce gribiche | 28.50 |
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| wagyu | |||
| roast leg steak, braised brisket "bourguignon", shallots, mushroom and bacon | 39.50 |
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| fillet | |||
| of black angus beef 250g with mushroom tart, parfait and sauce bercy | 34.90 |
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| barramundi | |||
| fillet wrapped in pancetta with snow pea tendrils, peas and roast artichoke cream | 32.50 |
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| sirloin | |||
| of pasture fed black angus beef 350g, pommes maxim and cafe de paris butter | 39.00 |
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| whitefish | |||
| cooked a 'la meuniere with lemon, parsley, white wine, brown butter and capers | 27.90 |
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| steak | |||
| grilled minute steak with mushroom macaroni, baby spinach and watercress puree | 27.50 |
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| :: pasta | |||
| rotoli | |||
| mushroom and raclette rotoli with roasted hazelnut vinaigrette | 25.90 |
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| fettuccine | |||
| handmade fettuccine carbonara with cold smoked salmon and dill creme fraiche | 26.90 |
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| gnocchi | |||
| potato gnocchi with taleggio, poached pear and roasted walnuts | 25.50 |
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| :: sides | |||
| young iceberg lettuce, white anchovy, soft egg, capers and caesar dressing | 11.90 |
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| mizzuna and ruby salad, apple, cider dressing | 8.50 |
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| salad of broad beans, basil, shallots, cherry tomato and baby beetroot | 10.50 |
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| baby carrots with citrus butter and sugar snaps | 10.50 |
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| sauteed brussel sprouts with pancetta | 9.90 |
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| hand cut fat chips | 9.90 |
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| crisp hash browns with sauce aioli | 10.50 |
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| please note : a surcharge of 3% will apply to amex and diners club transactions | |||
menu twenty three |
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