Tasmanian pacific oysters, natural with chardonnay & shallot vinegar

Terrine of organic chicken, basil & confit garlic with cornichon, salsa verde & baguette

Twice cooked pork hock, red cabbage, daikon, cucumber & peanut salad

Salad of baby beetroot, roast pumpkin, green beans, pinenuts, grissini, goats fetta & aged balsamic

Atlantic salmon fishcakes, rocket, lime & aioli

Lamb, spinach & fetta pie, mash, peas & chilli jam

Crispy skinned spatchcock, baby beetroot, grilled apple, lardons, celery leaves, walnuts & goats curd

Pan-fried snapper, lyonnaise potatoes, sugar snaps, saffron aioli

Char-grilled eye fillet (cooked medium), potato mash, garlic, green beans, shitake jus

Artichoke, oven roasted tomato & asparagus spaghettini

Dessert

Belgian chocolate tart with kahlua vanilla fudge sauce, vanilla bean ice-cream

Season selection of sorbets & ice-creams with mixed berries & mint

Australian brie served with walnut bread, quince paste & green apple

This menu changes througout the year

Head Chef – Andrew Tomlin

This establishment has
a no smoking policy

We accept eftpos, visa, mastercard

Regretfully a 15% surcharge
applies on public holidays

For the enjoyment of all customers
children must be seated at all times
& noise kept to a minimum

We are a fully licensed restaurant - no BYO please