Dinner Menu
STARTERS
BAKED TURKISH BREAD assorted house made dips 15.5 V
ASIAN DUCK SPRING ROLLS w’ spiced plum sauce 17.5 DF
MUSHROOM & TALEGGIO ARANCINI w’ almond romesco & red pepper mayo 17.5 V
CARROT & RED ONION BHAJIS w’ beetroot hummus & mint yoghurt 17.5 GF/DF/V
CAJUN SPICED CALAMARI w’ sweet chilli, lime dipper 17.5 GF/DF
GARLIC PRAWNS, w’ chorizo, guindilla chillies & Fino sherry 19.5 GF/DF
MAINS
JACK’S CREEK EYE FILLET 47.5
potato galette, sautéed thyme mushrooms, buttered spinach & jus GF
SOVEREIGN LAMB LOIN 42
lamb rillettes, crisp belly, beetroot puree, baby carrots, smoked yoghurt GF
PENANG STYLE DUCK CURRY 42
pumpkin, peanuts, banana chilli, snap peas, pineapple relish GF/DF
PAN-SEARED BARRAMUNDI 40
apple, fennel & roast hazelnut salad, salsa verde, grilled asparagus,
kipflers & burnt orange vinaigrette GF/DF
MORETON BAY BUG RAVIOLI 47.5
house made ravioli, tiger prawns, bug tail, snow peas, prosciutto, spicy vermouth cream sauce
BEETROOT GNOCCHI 32
smoked sweet potato puree, spiced walnuts, broccolini & Persian fetta V
SIDES 9.9
BOWL OF THICK FRIES GF/DF/V
GARDEN SALAD GF/DF/V
BEANS & BROCCOLINI, Meredith goats feta, toasted almonds GF/DF/V
DESSERTS
PASSIONFRUIT BRULEE
w’ almond biscotti & pandan ice cream 17.9
COCONUT TAPIOCA PUDDING
w’ caramelised rum mango, candied ginger crisp &
coconut vanilla bean ice cream 17.9 GF/DF/VEGAN
CHOCOLATE FONDANT
w’ hazelnut praline, raspberry gel & vanilla bean ice cream 17.9
TRIO OF SORBET
see your wait staff for today’s selection
w’ meringue shards & berries 17.9 GF/DF
AFFOGATO
vanilla ice cream, shot espresso, nip of Frangelico, biscotti 17.9
CHEESE BOARD
see your waiter for today’s cheese
served w’ oatmeal biscuit, lavosh crisp bread, spiced figs
one cheese 16.5
two cheeses 24.9
three cheeses 32.9
Chef
Craig Edser
One account per table please