Roast Baby Beetroot, Gorgonzola, Spinach and Walnut Salad $20
Salmon, Chorizo and Marinated Bocconcini Salad $20
Half Cantonese Style Chicken with rice and bok choy $19.50
Beef and Mushroom Pie with mushy peas and wedges $22
Mixed Calamari in Fennel Seed with quinoa salad and annatto oil $22
Open Sirloin Panini garlic puree, tomato relish, roquette, cherry tomatoes, shitake and oyster mushrooms, roast golden beetroot and battered smokey Spanish onions with our famous 43 hand cut potatoes $25
Tossed with green prawns, squid, snapper, tomato sauce, basil and capers
-France $13.00 / $9.00
Roquefort black label / Fourme D´ ambert
-Chef´s selection of five cheeses- one from each group $25.00
-France $10.50 / $10.50
Brie de meaux / Delice de bourgogne triple cream
Goat cheese
Generally smooth and creamy with a distinctive tangy flavour and a hint of saltiness
Blue cheese
Blue cheese is either pressed or cooked. Most frequently the curd is crumbled. The blue mould is a strain of penicillin that is added to the milk before the rennet
Chef´s selection of australian and european cheeses $25.00
With fig jam, dried fruit, apple, baguette
Lemon cheesecake $18.00
Baked cheesecake with raspberry compote & mascarpone cheese