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Dinner from 6pm Tuesday to Sunday

Entree
Slow Cooked Pork cheeks served with walnut and pumpkin salad – finished with goats curd and rocket 18.5
Lamb Shanks, roast capsicum and spinach spaghetti 19.5
Winter ‘Fish n Chips’ - reef fish pie, pomme frites, caper and shallot butter (gf) 18.5
Waygu Meat Balls baked in clay, served with truffled chats and aioli 18.5
Duck & Shallot Tarte Tartin served with pumpkin and balsamic ice-cream  18.5

Mains

Perfection Of Beef
Dry aged, smoked, twice cooked and loved rib fillet served with 3 mustards, garden verde and bordelaise sauce (gf) 35
 
Head to Hoof, Quince stuffed lamb neck, slow braised lamb shank served with baby vegetables, fine herb mash and lavender jus 33

Reef and Beef Salmon fillet served on top warm nicoise salad, osso bucco jus (gf) 32

Assiette Of Chicken served over two courses
Entree:  Chicken and herb dumplings, broinse of vegetable and chicken soup
Main: Tarragon and lemon roasted breast, speck and asparagus thigh, crumbed drumstick (gf) 34

Ravioli, Pine nut, goats cheese and spinach ravioli floated on butternut pumpkin soup. Served with burnt butter sauce. (gf)  27

Sides (With a Main) 8
Dutch Cream Mash - shaved Truffle (seasonal)
Hand Cut Chips
Steamed Green Beans 
Goats Cheese, Pine nuts & Balsamic Cream
Aioli Garden Salad
Walnut Pumpkin Salad