Starters
- Sauteed Lamb Kidneys w/ potato cake, whole grain mustard, sherry & onions 30
- Gazpacho w/ black olive crostini 35
- Grilled Sardines w/ asparagus, chilli, anchovy dressing & a soft boiled egg 40
- Chicken liver pate w/ pickles & toast 40
- Rabbit, mushroom & ham terrine w/ toast 45
- Seared Asian Beef Salad w/ sun dried tomato dressing 45
- Crisp asparagus and parmesan rolls 50
- Pppered Squid salad w/ sundried tomato dressing 50
- Local artisan Parma styled Ham w/ sweet melon and basil 50
Mains
- Mushroom, blue cheese & onion tart w/ wilted chard and balsamic glaze 85
- Roast Butternut sweet potato coconut curry w/ rice, chutney and sambals 85
- Yellowtail w/ crushed olive potatoes blackened caper butter 110
- Flat Iron steak w/ Lyonnaise potatoes, spicy tomato & cumin chutney 120
- Confit Duck leg w/ dauphinoise potatoes & blackberry sauce 120
- Slow cooked Pork Belly w/ hoisin sauce, ginger sweet potatoes & pok choi 120
- Roast Rabbit Leg marinated in tarragon & mustard w/ potatoes and green beans 130
- Seared Tuna w/ fresh tomato, fennel, artichokes & olive salad, herb oil 130
- Chalmar Beef Sirloin w/ fries and green peppercorn sauce 140