Dinner - Available From 5pm

Tapas

Tiger prawns, sliced kipfler potatoes, homemade vanilla oil, lemon syrup.

..... 12

Beef carpaccio with strawberry vincotto and shaved parmesan cheese.

..... 12

Whipped goats cheese balls, deep-fried zucchini flower, truffle honey.

..... 11

Field mushrooms with prosciutto, semi-dried tomato, basil pesto, gorgonzola.

..... 8

Spiced chicken dumpling balls in lime and ginger infused coconut soup.

..... 11

Crab and corn cakes drizzled with coriander and sweet chilli sauce.

..... 11

Grilled marinated lamb backstrap with fetta, minted pea mash and pine nuts.

..... 12

Double roasted crispy-skinned pork belly with lime, red wine caramel dressing.

..... 10

Salt and pepper calamari topped with cured cucumber ribbon, wasabi mayo.

..... 10

Tomato sorbet with basil syrup served on oven-dried diced tomato.

..... 9

To Share

Coconut poached chicken infused with lemongrass and coriander tossed in a salad of cashews, cucumber, chilli, lime and palm sugar.

..... 16

Pressed duck and potato terrine with red onion jam and green salad.

..... 17

Chilli and garlic marinated char-grilled beef fillet slices served on peanut sauce topped with minted herbed salad.

..... 17

Roasted beetroot gratinated with triple cream kikorangi blue cheese, baby rocket salad and toasted hazelnut.

..... 12

Smoked salmon tartare with wasabi infused soy and mirin sauce topped with avocado and watercress.

..... 15

Seared scallops topped with kalamasi lime and semi-dried tomato salsa on kaiware sprouts.

..... 15

Main

Oven roasted anise infused duck breast served on caramelized red cabbage, crispy prosciutto, roasted hazelnuts finished with spiced red wine and orange sauce.

..... 30

Salad of spinach, grilled pear, gorgonzola, walnuts in red wine vinaigrette.

..... 16

Slow braised lamb shoulder risoni puttanesca tossed with crusty sourdough and fried baby capers.

..... 24

Roasted pork belly simmered with black pepper and palm sugar caramel served on a hmong herbed eggplant mash.

..... 24

Baked seafood, chorizo and chicken paella cooked in saffron stock and touch of lemon.

..... 24

Char grilled marinated lamb backstrap cooked to mid-rare served on honey and rosemary infused sweet potato rosti topped with chilli mint salsa.

..... 25

Eye fillet of beef topped with sautéed wild mushrooms in thyme butter and spanish onion jam served on a garlic and herb mash and red wine jus.

..... 30

Dessert

White chocolate mousse topped with raspberry compote, coconut short bread.

..... 14

Frozen chocolate and cointreau parfait served with crème de cacao macerated sultanas and chocolate biscotti.

..... 14

Panela sugar (columbian sugar) syrup dumplings served with espresso ice-cream.

..... 14