Cream of Cauliflower Soup
With scallop and dill salsa
14

Braised Rabbit Tortellini
With tomato & spring onion salsa, trio of mushroom ragout
18

Pork Belly
Slow roasted with mustard mash and apple vanilla puree
18.50

Exmouth Prawns
With Marie rose sauce, avocado Timbale, Sprouting Chervil,
lemon dressing and melba toast
19.50

Taste of the Sea
Blue Manna Crab papaya salsa, salmon gravad lax with lemon
segments and Scallop and ginger, soy, coriander glass noodle
20

 

Caramelised Onion Tart
With a herbed feta and confit cherry tomatoes
29.50

Mahogany Creek Chicken Breast
Stuffed with spinach, with a leek and mushroom pie, sal forino
vegetable and creamy thyme and white wine sauce
35

Tasmanian Salmon
Baked with lemon served with a fennel rosti, roasted baby
vegetable and beetroot puree
37

Confit Duck Leg
Served with butternut and sweet potato, and orange chutney
and caramelised thyme sauce
37.50

Rack of Lamb
Dauphinoise potato, pea puree, roasted garlic and cherry
tomato, creamed spinach & mint infused jus
39

Prime Eye Beef Fillet
With saffron cream cabbage, truffle parsnip puree and a
braised vegetable croquette & red wine jus
39

Hand Cut Fat Chips
9

New roasted potatoes with three types of valley mushrooms
9

Baby cos salad with Grana Padano dressing, crisp pancetta and freshly boiled quails eggs
9

Balsamic marinated asparagus with crumbed bocconcini
9

 

Steak, Salad and Chips
12

Battered Fish and Chips
12

Real chicken strips with fries and salad
10

Fries
6

Knickerbocker Glory
Layers of mixed fruit raspberry coulis, chocolate sauce,
vanilla bean ice-cream and marshmallows
9

Seasonal Fruit Plate
With green tea coulis and coconut sorbet
13

Caramelised Lemon Tart
With raspberry jelly and vanilla marshmallow
13.50

Vanilla and Orange Créme Brulee
With a sesame seed snap and lime foam mousse
14.50

Pineapple Fantasia
Coconut bavarois, roast pineapple and coconut sorbet
set on vanilla macerated pineapple
15.50

A Journey through International and Australian cheeses
17