a La Carte Menu

ENTREE

Home Made Garlic Loaf

8

Antipasto Platter

House Dips, Pita Bread, Cured Meats, Olives, Chorizo, Mushrooms

24

Blue Swimmer Crab & Prawn Fritters

Green Papaya Salad

18

Roast Duck (gf)

Miso Broth, Tofy, Shitake Mushroom

16

Twice Cooked Pork Belly 

Smoked Chilli Beetroot Coulis

16

Crispy Halloumi Salad (v)

Pomegranate, Heirloom Tomoatoes, Cous Cous

14

Arancini (v)

Confit Fennel, Caramelised Onion

3 ea

MAINS

Atlantic Salmon Steak 

Seared Scallops, Leek Puree

36

Slow Cooked Pinot Lamb Shank 

Pearl Onions, Crispy Pancetta, Saffron Polenta

30

Duck Leg Hot Pot (gf)

Bok Choy, Choysum, Pickled Vegetables

32

Massman Chicken Curry (gf)

Sweet Potato, Lychee, Peanut Sambal, Steamed Rice

29

Butternut & Spinach Lasagne (v)

Bocconcini, Jerusalem Artichoke

26

FROM THE GRILL

300g Coorong Angus Sirloin Steak

33

280g Coorong Angus Scotch Fillet

35

400g Coorong Angus T-Bone

33

Spice Rubbed Pork Rib-Eye

on the bone

24

Chermoula Chicken Breast

24

Served with Jus, Cafe de Paris Butter and House Relish

SIDES

Duck Fat Potato Wedges

9

Steamed Coconut Rice

9

Garlic Potato Mash

9

Fries, Dukkah, Aioli

9

Steamed Seasonal Greens, Herb Crumb

9

Greek Salad

9 

DESSERT

Dark Chocolate Mousse 

Lemongrass Custard, Brown Sugar Shortbread

14

Orange Blossom Creme Brulee

Citrus Zest, Seasonal Fruit Salsa

14

Fig & Date Pudding

Butterscotch Sauce, Whipped Mascarpone

14

Cheese Board

Fruit Paste, Lavosh, Dried Fruits

14

Dessert Tasting Plate

32