Roasted Rosemary Duckling Breast and Confit Duckling Leg - served with a sticky duck jus with a fried gnocchi, roasted cherry tomatoes, frizzy endive and goat’s cheese feta salad $29
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
300 grm Porterhouse Steak - accompanied with seasonal locally grown steamed vegetables or salad with golden fries your choice of green peppercorn sauce, café de Paris or wild mushroom sauce $26
Elephant and Castle Chilli and Garlic Calamari - served with a ‘Murray Valley’ citrus salad and bean sprouts fresh from ‘Mulgrave Farm’ $14
Housemade Crepes - served with fresh berries and strawberry liquor, topped with crème fraiche $12
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34
Polenta Fries - served with ratatouille and marinated Swiss brown mushrooms $17
Rhubarb Panna Cotta - served with crushed hazelnuts & a raspberry cream biscuit $12