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