KANGAROO LOIN ★ herb marinated kangaroo loin with a beetroot, spinach & ricotta filo, seasonal vegetables and a beetroot relish and a cabernet jus
39.9
CHICKEN SUPREME ★ sous vide chicken supreme with a wild mushroom risotto, seasonal greens and a thyme jus
39.9
PORK CUTLET (GF) char grilled pork cutlet with twice cooked, herb infused potatoes, chipotle slaw and a caramelised onion & bacon jam
39.9
BLUE SWIMMER CRAB LASAGNE blue swimmer crab lasagne with a creamy tomato sauce and freshly shaved parmesan
42.9
LOCALLY CAUGHT FISH (GF) pan seared, local fish fillet with a green pea puree, herb crushed potatoes and a lemon myrtle beurre blanc and sundried tomato salsa
44.9
YELLOW FIN TUNA (GF) sesame spice crusted yellow fin tuna with a coconut arancini, bok choy and a yellow curry sauce
44.9
DUCK BREAST (GF) pan seared duck breast with truffle potato mash, seasonal vegetables with orange marmalade and a cabernet jus
46.9
EYE FILLET ★ salt rubbed and char grilled with a cheddar & chive croquette, cauliflower puree, fig jam and a red wine jus
