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
Freshly Baked Ciabatta Bread topped with Dijon mustard and Egmont cheese $8.5
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Polenta Fries - served with ratatouille and marinated Swiss brown mushrooms $17
Apricot Roast Stuffed Pork and Ham Christmas Fare - served with roasted seasonal vegetables, caramelised apples and house made gravy $25