Dinner Menu

STARTERS

BAKED TURKISH BREAD assorted house made dips 15.5  V

ASIAN DUCK SPRING ROLLS w’ spiced plum sauce 16.5 DF

NDUJA & SAFFRON ARANCINI w’ smoked tomato romesco & manchego snow 16.5

CARROT & RED ONION BHAJIS w’ beetroot hummus & mint yoghurt 14.5 GF/DF/V

CAJUN SPICED CALAMARI w’ sweet chilli, lime dipper $16.5 GF/DF

SOUP w’ toasted sour dough 12.9V

 

MAINS

GRANDCHESTER EYE FILLET by Mort & Co. 47.5

potato galette , sautéed thyme mushrooms, buttered spinach & jus  GF

SOVEREIGN LAMB LOIN 41

lamb rillettes, crisp belly, beetroot puree, baby carrots, smoked yoghurt GF

PENANG STYLE DUCK CURRY 38

pumpkin, peanuts, banana chilli, snap peas, pineapple relish GF/DF

PAN-SEARED ATLANTIC SALMON 36

truffled green pea puree, roast brussel sprouts, hazelnuts, bacon & frizzled enoki GF

MORETON BAY BUG RAVIOLI 47.5

house made ravioli, tiger prawns, bug tail, snow peas , prosciutto, spicy vermouth cream sauce

BEETROOT GNOCCHI 29

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  

APPLE & RASPBERRY ALMOND CRUMBLE

w’ coconut ice cream GF/DF/VEGAN 15

CARAMELISED FIG & DATE PUDDING

w’ butterscotch sauce & candied walnut ice cream 15

CHOCOLATE FONDANT

w’ hazelnut praline & raspberry sorbet 17.5

TRIO OF SORBET

see your wait staff for today’s selection

w’ meringue shards & berries 15 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