|
tapas |
|
|
| |
marinated mussels with sweet chilli lime aoli |
|
9.0 |
|
salmon gravlax with celeriac remoulade |
|
10.5 |
|
whitefish cakes with cucumber sambal & peanuts |
|
8.5 |
|
lamb tikka with yogurt raita |
|
8.5 |
|
chicken liver pate on ciabata toast |
|
10.0 |
|
gremoulata mushrooms with salsa verde |
|
8.0 |
|
platter of three tapas of your choice |
|
23.5 |
|
|
|
|
|
entrée
|
|
prawn bisque with cream & cayenne pepper |
|
15.0 |
|
garlic prawns on rice pilaf |
|
14.5 |
|
steamed mussels with napoli sauce |
|
14.0 |
|
oysters; natural, kilpatrick or chefs special |
1/2 doz. |
18.5 |
|
(when available) |
doz. |
29.0 |
|
mesclun salad with grilled duck breast, pear, gippsland blue & hazelnuts |
|
15.5 |
|
warm chermoula lamb salad with tahini yogurt dressing |
|
15.0 |
|
|
|
|
|
|
|
main
|
|
crisp fried local rock flathead with béarnaise sauce, green salad & steak fries |
26.5 |
|
flake & scallop pie with leek & saffron sauce served with broccolini & roast capsicum |
25.5 |
|
linguini marinara with prawns, scallops, mussels & whitefish |
27.5 |
|
flounder with porcini & sage butter served with green salad & steak fries |
26.5 |
|
tempura garfish fillets, on winter salad and parmesan aoli dressing |
26.5 |
|
seafood green curry with roasted capsicum, eggplant & fragrant rice |
27.0 |
|
prosciutto wrapped chicken breast filled with bocconcini, roast capsicums |
|
|
& spinach with camembert sauce served with roasted vegetables |
26.5 |
|
osso bucco served on parsley mash with spicy kasundi salad |
28.5 |
|
|
|
|
|
sides
|
|
|
|
broccolini & roast capsicum |
6.5 |
|
roasted beets with mint, feta & hazelnuts |
7.0 |
|
green salad with honey mustard dressing |
6.5 |
|
seasonal roasted vegetables |
6.5 |
|
parsley potato mash |
5.5 |
|
bowl of steak fries |
5.5 |
