Menu

Entrée

Curried Butternut Soup served with butter cooked prawns		17.50
Blackman's Bay Pacific Oysters freshly shucked and served with a dressing of shallots, chives and sweet vinegar or grilled with spinach, garlic & parmesan	21.50	42.00
Chargrilled Port Phillip Baby Calamari chargrilled and served on a warm salad of du Puy lentils and chorizo		21.50
Garfish & Prawn Nori Rolls flavoured with ginger, garlic and coriander, lightly deep fried		22.50
Sea Scallops seared and served on cauliflower cream with house raisins, pickled cauliflower and hazelnut		22.50
Spiced Kingfish Carpaccio served with avocado, cucumber, lime & nut biscotti		21.50
Roast Quail Breast served with confit duck leg, celeriac tart, apple and celery salad		22.50
Waldorf Salad Waldorf style salad with brussel sprout leaves, roasted walnuts, brioche crumbed quail egg, gorgonzola, pear and apple foam		19.50

Main Course

Baked Port Phillip Bay Garfish with a parmesan crust and a frizze salad		42.00
Warm Rare Roasted Ocean Trout with confit fennel, orange and beetroot salad and caramelized orange vinaigrette		42.00
Deep Fried King George Whiting deep-fried in a light beer batter, served with house tartare and potato croquettes.		42.00
Cape Grim Eye Fillet served with braised beef cheek, horseradish cream and rainbow Chard tart		42.00
Rare Duck Breast served with shallot puree, winter vegetables, salsify and thyme scented jus		42.00
Mushroom & Truffle Arancini with fontina cheese, baby leek, black garlic & shaved winter black truffles from Tasmania		40.00
Fish of the Day served with green salad and french fries		Market Price

Sides

Garden Salad		8.50
Jerusalem Artichoke Gratin		11.50
Brussel Sprouts with bacon and chestnuts		9.50
French Fries		8.50
Sauteed Spinach		8.50

Desserts

Selection of housemade ice cream		16.50
Apple Crumble Tart with rhubarb, served with marzipan and almond ice cream		16.50
Honey Creme Caramel with mulled wine spiced quince and sticky date ice cream		16.50
Chocolate Souffle served with vanilla bean ice cream		18.50
Cheese Selection Selection of imported cheese served with quince paste and dark rye and raisin bread		23.50

Cheese Selection

Selection of Australian Cheeses served With Fresh Fruit, Quince Paste and Dark Rye and Raisin Bread
Montgomery's Cheddar Artisan, clothbound cheddar from Somerset, England. Made from pasteurized cow's milk and aged for 12 months. It is fruity and rich with caramel notes		23.50
Strezlecki Blue Blue mould cheese from Gippsland that is best eaten young. It is soft in texture and has a delicate, slightly sweet goat flavour		23.50
Tourr de L'Aubier The outer rim of this Normandy cheese is bound by a distinctive layer of spruce bark. As it matures the washed mould cheese develops a soft texture and a mild creamy flavour with a hint of pine.		23.50