ENTREE

Tasmanian Smoked Salmon 

and fennel on avocado, cucumber and Spanish onion salsa
with organic Hefeweizen, tomato and pepper sorbet

or

Tomato, Bocconcini, Olive & Salsa Verde Tart

MAIN

Seeded Mustard & Rosemary Lamb Backstrap

with cous-cous, buttered spinach, mushroom & roasted garlic relish and wee Heavy Ale jus

or

Pan Seared Wild Caught Barramundi

on kipfler potato puree with fresh herb and green pea dressing

or

Proscuitto Wrapped Chicken Breast

on rosemary polenta with tomato braised lentils

DESSERT

Rosemary and Thyme Pannacotta

with fresh raspberries and bitter chocolate and Oatmeal Stout gelato

or

Steamed Chocolate Pudding

with almond tuille and basil ice cream

(One bill per table please)

BOOKINGS ESSENTIAL - Phone 02 9262 3303

HEAD CHEF - CHRIS BEARD

Click here for our Wine List