| ENTREE |
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| Chef's Soup Of The Day |
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| Cajun Dusted Calamari |
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| on mixed leaves presented with a spiced chilli jam dressing |
| Duck & Cognac Pate |
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| served with toasted ciabatta and a cumberland sauce |
| Smoked Chicken Salad |
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| on a bed of mixed salad & avocado,with a spicy namjim vinaigrette |
| MAINS |
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| Crispy Skinned Barramundi |
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| served with crushed potato,tomato,olive & fresh herbs,finished with a tomato sauce. |
| Homemade Basil and Spinach Gnocchi |
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| with fresh asparagus enriched in a cream sauce,or a traditional rich tomato sauce |
| Aged South West Sirloin |
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| with caramalised onions, mash and red wine jus |
| Breast of Chicken |
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| with a cream field mushroom sauce on mash |
| DESSERT |
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| Passionfruit Brulee Tart |
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| served with King Island Cream |
| Icky Sticky pudding enriched with butterscotch sauce |
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| served with vanilla bean ice cream |
| Wild Strawberry and White Chocolate Parfait |
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| served with a chilled fruit coulis |
| Tea and Coffee |
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| $52.50 PER PERSON |
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| NO BYO/NO SEPERATE BILLING/NO OTHER OFFERS(INC ENTERTAIMENT CARD) |
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