Menu

Entrée

Creamed Artichoke Soup with parsnip chips and basil oil		17.50
Pipe Clay Lagoon Pacific Oysters freshly shucked and served with a dressing of shallots, chives and sweet vinegar	21.50	42.00
Oysters Bacash Pacific Oysters grilled with spinach, garlic & parmesan		3.50 each
Sashimi Grade Yellow Fin Tuna wasabi dressing, nori flakes, avocado mousse and lavosh		21.50
Chargrilled Port Phillip Baby Calamari chargrilled and served on a warm salad of du Puy lentils and chorizo		21.50
Grilled Sea Scallops slow roasted pork belly, jerusalem artichoke hummus, pistachio crumbs		22.50
King Prawn Tails with asparagus, garlic, chilli, ginger and coriander		24.50
Roast Quail Breast served with confit duck leg, celeriac tart, apple and celery salad		21.50
Roast pumpkin and goats cheese agnolotti served with sage and garlic brown butter	18.50	38.00
Goats Cheese, Walnut and Witlof Salad with Crisped Apple and Endive. Dressed with Cider Vinaigrette		17.50

Main Course

Baby snapper fillet sumac braised silverbeet, caramelized onion, coriander salad, pine nuts, currants and tahini		39.00
Warm rare roasted Salmon braised fennel, ornage and beetroot salad, caramelized orange vinaigrette		39.00
Deep Fried King George Whiting deep-fried in a light beer batter, served with house tartare and potato croquettes.		39.00
Spaghetti Marinara with prawns, scallops, mussels, fish and calamari in extra virgin olive oil, parsley and garlic		39.00
Grilled Cape Grim Eye Fillet potato puree, sauteed spinach & deep fried onion rings		39.00
Rare Duck Breast, confit duck leg, creamy parsnip puree, glazed beetroots and beetroot jus		39.00
Fish of the Day served with green salad and french fries		Market Price
Mushroom Pithivier with shiitake and swiss brown mushrooms, pyengana cheddar, sauteed spinach, quince paste		38.00

Sides

Garden Salad		8.50
French Fries		8.50
Green Beans		8.50
Sauteed mushrooms	8.50

Desserts

Selection of housemade ice cream		16.50
Profiteroles with bacci ice cream and hot fudge sauce		16.50
Fresh date tart flavored with tangelo, served with vanilla poached rhubarb and saffron ice cream		16.50
Meyer Lemon Meringue with chantilly cream, strawberry and balsamic salad, lemon and basil ice cream and strwaberry sorbet		16.50
Passionfruit Souffle served with roasted coconut & ginger 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
Cabot Clothbound Cheddar Vermont, USA		23.50
Le Conquerant Camembert Normandie, France		23.50
Gorgonzola Bonta Delle Bonta Lombardy, Italy		23.50