Lunch and Dinner
Entree
Premium crab meat seasoned with dill and lemon, served with a fresh tomato and Spanish onion salsa and toasted sourdough bread
beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil
Smooth and silky Hommus with warm minted lamb, toasted yoghurt bread and drizzled with premium extra virgin olive oil
Pan-fried local scallops marinated in sour cherry and rose water, served atop cucumber ribbons, lemon yoghurt and cracked pepper
Grilled Tiger Prawns marinated w/ Chilli, Preserved Lemon and Coriander
Corn, feta and zucchini fritters deep-fried, served with chickpea salsa, yoghurt and spicy tomato relish
Baby squid filled with Mediterranean risotto, served with a grapefruit and pistachio salad
Served w/ a tangy spanish, onion and red pepper salsa
Crisp and tender pork belly, served with sweet potato and apple puree and micro herbs
Succulent Tandoori style free range chicken, lemon and mint yoghurt and cucumber salsa
Roasted capsicum and almond puree, fresh parsley and slivered pistachios
Soft herb and spanish onion salad, orange blossom dressing
Served with sumac and mint yoghurt, fresh coriander and cherry tomato and cucumber pickle
Main Course
Served w/ crispy parsnip, purple carrot fritter, spiced caramel and soft herb salad
Local field mushroom filled w/ caramelised leek, feta and spinach encased in Katafi pastry, served with broccolini, toasted almonds and garlic butter (can be substituted with lamb or beef fillet)
Served w/ shaved fennel and flat-leaf parsley salad and pistachio and almond tarrator
Beetroot and rose salad, sweet potato ribbons
Free range chicken curry w/ tomato, coriander and paneer, served with ginger and star anise scented basmati rice, homemade chapati and pineapple salsa (lamb or beef option available)
Marinated w/ cracked pepper, preserved lemon and rosemary, grilled to perfection and served with nutty butter and a fresh cherry tomato, Spanish onion and herb salad
Marinated w/ coriander seed, fresh chilli, garlic and capsicum served with fresh iceberg and coriander salad and lemon yoghurt
Served with leek, feta and mushroom risotto cake, steamed seasonal greens, seeded mustard jus and sweet potato ribbons
Grilled and served with chilli, lime and garlic butter, wilted baby spinach and parsnip ribbon chips (surcharge applies)
Encased in lattice puff pastry, seeded mustard and tomato served with garlic and rosemary roasted seasonal vegetables, red wine jus
Stuffed with peach, prosciutto and bocconcini, served with braised greens and Dijon cream sauce