Entrées

 

Salmon ceviche

Coconut lime dressing

Prawn and Watermelon Salad

Feta, mint, lime

Marinated Squid Salad

Spinach, semi dried tomatoes, lemon vinaigrette

Steamed muscles

Spicy tomato broth with grilled sour dough

Homemade Potato gnocchi

Peas, asparagus, lemon and basil

Crispy skin Duck breast

Baby gem lettuce, roasted fig and hazelnuts

Mains

Grilled tuna

Cherry tomatoes, green beans, olives and parsley

Pan Seared ‘market fish’

Fennel, leeks, confit tomatoes and spinach

Roasted chicken breast

Cauliflower, almonds, raisins and salsa verde

Broccoli Orecchiette

Anchovies, chilli and parsley

Hand cut Pappardelle with Pork ragu

Tomato and Fresh basil

Grilled Skirt Steak

Crispy kifler potatoes, confit garlic, rosmary

Desserts

Chocolate and honeycomb semi-freddo

Fine apple tart

Vanilla ice cream

Peach and almond tort

Mascarpone

Citrus Cheesecake

Berry compote

Milk chocolate tart

Vanilla bean Crème Brulee

Grilled pineapple, mint and coconut

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