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
Mascarpone Cheese Cake - with fresh berries, double cream and a passion fruit curd $12
Minted Pea Risotto - topped with sliced almonds and Grana Padano' parmesan $22
Stuffed Spinach and Feta Grilled Chicken Breast - served with chargrilled medley of vegetable fried polenta topped with burnt butter yoghurt and blood orange $27
Dill and Lemon Crusted ‘Huon Bay’ Salmon - served with salad, sliced radish, herbed aioli, and topped with seared scallops and salmon caviar $28
Scallop and Prawn Gnocchi - tossed with a lemon zest rocket pesto, semi-dried tomatoes, sambal oelek chilli and topped with saganaki cheese $23