Menu
menu subject to seasonal change |
|
tasty bites |
|
| pistachios | 4 |
| gin marinated olives | 6 |
| lamb cutlet and minted yoghurt | 5 |
| banderillas | 3 |
shared starters |
|
| spiced eggplant, tomato, yoghurt, flatbread and roast lemon | 15 |
| white anchovies, roast garlic and toast | 16 |
| prawn balls, garlic aioli and green tea salt | 15 |
| sticky pork spare ribs | 22 |
| conchiglioni bolognaise | 15 |
| roast pumpkin salad with toasted grains and yoghurt dressing | 16 |
baby octopus with chorizo, and white bean salad
|
17 |
Mains |
|
| snapper fillet with oxtail potsticker, sugarloaf and lardons | 29 |
| beef and mushroom braise with creamy mash and pastry lid | 25 |
| roast pork belly, potato, brussels ,black pudding and apple puree | 28 |
| spinach and ricotta rotolo with an olive, caper and tomato sauce | 26 |
| duck breast with macaroni cheese and cherry jus | 29 |
Sides |
|
| bread and butter | 4 |
| green beans with garlic crisp | 7 |
| buttered spuds with herbs | 7 |
| rocket and manchego | 7 |
Dessert |
|
| poached quince clafoutis and pouring cream | 12 |
| tea brulee with poppyseed drizzle cake | 12 |
| sticky date pudding with butterscotch sauce and ice cream | 12 |
| mini vanilla bean panna cotta | 5 |
cheese and crackers |
|
| Dutch Gouda | 8 |
| Tasmanian Heritage Double Brie | 8 |
| Gorgonzola Blue | 8 |