Scallops in shells - dusted with lemon zest and dill crust with wilted wakame seaweed and verjuice vinaigrette $18.50
Honey cardamon pudding - with butterscotch sauce, cinnamon ice cream and red wine poached pears $13.50
Baked pistachio crusted wild Barramundi fillet - with sweet corn, green zucchini roasted capsicum fritters, drizzled with peach and light cream cheese aioli Market Price
Souvlaki grilled Lamb backstrap - on a bed of roasted capsicum, onions, mushroom and celery with turmeric baked potato topped with olive leek and Roma tomato compote $36.00