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DINNER MENU

Dinner Menu

A ​la Carte Dinner

Dinner orders are taken between 5.30pm-7.30pm 

(Wednesday  to Saturday)

Entrée

Deconstructed bruschetta  (NF)   (*)  

Cherry tomatoes, toasted focaccia bread, balsamic of Modena


15.00

Slow cooked lamb shoulder (GF & NF)   

Cauliflower puree, eggplant tartare & gremolata

18.00


Duck spring rolls (housemade) (NF)  

With cauliflower puree, bacon-bread crumb, apple salad

18.00


Pan seared scallops  (GF & NF)

Parsnip puree, shaved parsnip salad, burned butter vinaigrette

19.00


Main

Chargrilled steak  (GF & NF)

Crispy potatoes dressed with feta, garden salad, peppercorn sauce

Sirloin (300g)      39.00         Rib Eye (600g)     49.50



Chargrilled Barramundi  (GF & NF)

Fennel relish, broccolini, potato mash  white wine cream sauce

36.00


Confit duck leg   (GF & NF)

Roasted root vegetables, horseradish cream, confit potatoes, duck jus

35.00


char Siu BBQ Pork   (GF & NF)

Steamed jasmine rice, Asian greens, chicken broth

34.00


Braised eggplant  (GF & NF)  (*) 

With vegetable goulash, smoked Labneh yoghurt & gremolata

29.00


Option​s are available:

(*) Vegan  


 



Dietary requirements will be catered on request

Dessert

All at 15.00

Homemade hot chocolate fondant

With homemade vanilla ice cream and raspberry coulis

Burned vanilla custard

With roasted rhubarb & oats biscuits crumbs

Warm Ord Valley banana sticky pudding

Toffee sauce, candied nuts & vanilla ice cream