by Tim
Tim’s Modern Australian
Entrée
- Grilled Halloumi & Fig Crostini – Crisp baguette topped with grilled halloumi, honey soaked figs
- Greek Marinated Squid Salad – Chargrilled squid cherry tomatoes, olives, feta, lemon-herb vinaigrette
- Baked Housemade Gnocchi – baked in a rich sugo sauce and parmesan wafer
- Classic Chicken Caesar – garlic croutons boiled hens egg
- Beetroot Carpaccio -Thinly sliced roasted beetroot crumbled goat cheese, walnuts, citrus vinaigrette
- Main Slow Roasted Lamb Rump* – Tender lamb braised with rosemary and garlic, roasted root vegetables, minted yogurt
- Grilled Market Fish Fillet – w. lemon butter sauce sautéed greens, creamy garlic mashed
- Grass Fed Scotch Fillet* – thyme fondant potatoes mushroom emulsion, charred shallots, crispy kale, red wine jus
- Roasted chicken breast – pumpkin purée sauteed spinach in a sage brown butter sauce
- Slow-cooked beef short ribs – w. a rich red wine reduction served with mashed potato
- Slow-Roasted Pork Belly – wilted greens truffled potatoes, apple chutney
- * incurs a surcharge of $8pp
- Dessert HV Chardonnay Poached Pear (GF) – Belgium choc sauce vanilla chantilly + toasted almonds
- Sicilian Orange + Almond Cake (GF) – sweetened mascarpne + burnt caramel
- Trio of Chocolate (GF) – Petite Rocky Road Chocolate mousse, Semi Freddo
- Mango & Coconut Panna Cotta (GF) – mango puree + toasted coconut flakes
Tim will adjust any course for allergies, the season or your guests' tastes.