menu

Taking Off The Edge .................................................................................................................................................................

Dip of the day with marinated olives & warmTurkish Garlic Bread

12

Garlic Bread

  4

Entrees..........................................................................................................................................................................................

21

Chilli, salt, and pepper calamari with green papaya, carrot, and peanut salad with a nam jim dressing.

Roast pumkin and cherve tortellini served on wilted rocket with sage and walnut butter. V

Sanders half dozen natural Sydney Rock Oysters.

Grilled Queensland king prawns on a tomato and parsley salad, with garlic butter.

Crispy wonton basket of smoked salmon, mascarpone, pancetta, caramelised onion, and pine nuts.

Salad of blue swimmer crab, avocado, mint, and coriander.

Mains...............................................................................................................................................................................................

39

Fenugreek roasted cornfed spatchcock with baby spinach, golden potatoes, and eggplant & tomato puree.

Tarragon battered Flathead fillets with hand cut desiree potato chips and caper & dill aioli and fresh lemon.

Tart of oven roasted cherry tomatoes,caramelised onions, and Meredith Valley goats fetta, topped with a baby rocket and pine nut salad and reduced balsamic vinegar. V

Fillet of blue eye cod served with a warm salad of kipfler potato, red pepper, oven dried tomatoes, asparagus tips, and lemon oil dressing.

Chargrilled grainfed beef tenderloin with pomme puree, onion jam, and red wine jus.

Hot pot of steamed Spring Bay black mussels with a white wine cream sauce and grilled ciabatta.

Sides...............................................................................................................................................................................................

Green leaf salad

  6

Steamed vegetables tossed in butter

  8

Golden fried chips with aioli

  8

Salad of tomato, rocket and pecorino with balsamic dressing

12