- Dandelion Vineyards XO Pedro Ximinez, Barossa, 60ml $9
Mille-feuille of goats cheese and sultana tuille with raisin puree -
Seared yellowfin tuna Clarence River octopus, lemon confit and smoked eel foam -
Salad of baby beets and candied fennel Meradith goats cheese, pine nuts, and banyuls reduction / Head Riesling, Eden Valley, SA -
Your choice of entree: $79/pp
Roasted NSW venison loin braised shin, baby beets, horseradish cream, dried fruit and nuts / Protero Merlot, Adelaide Hills, SA -
Roasted Palmers Island mulloway and Coorong clams squid ink bomba, spinach, pancetta, smoked paprika and almond / Juniper Crossing Chardonnay, Margaret River, WA -
Sauteed sage gnocchi with parmesan custard asparagus, pumpkin and amaranth / Chemin De Saules Rose, Sauvion, France -
MURG ANGARI Popularly known as Tandoori Chicken, pieces of chicken marinated over-night in spices, garlic, ginger and lime juice to make them juicy and tender and then cooked slowly in c $15.00
KASHMIRI NAN Stuffed with cashews, sultanas and coconut. $4.50
HARABHARA Blend to perfection with mughlai style fresh green spices, puree of green leafy spinach garnished with cordon of fresh cream.(Choice of Beef, Lamb or Chicken). $15.50
HALDI JEERA RICE Basmati rice cooked in cumin seed, peas and turmeric. $4.00
CHANA MASALA Chickpeas curry cooked in tomato, onion, ginger, and green spices. $12.50