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
Sweet Potato Fries $8
Chef's Soup of the day $8.5
Elephant and Castle Chilli and Garlic Calamari - served with a ‘Murray Valley’ citrus salad and bean sprouts fresh from ‘Mulgrave Farm’ $14
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34
Bucket of South Australian King Prawns - served in the shell with ‘Marie Rose’ sauce and fresh lemon $20
Grilled Snapper Fillets - served with a zucchini and Gruyère galette, fried tempura battered shallots, topped with a lime buerre blanc sauce $29
Pasta Napoli Fresh linguini pasta cooked with whole tomatoes & melanzana sauce, sprinkled with parmesan v $16.00
Arancini di Riso 3 house made mushroom risotto balls filled with bolognese & fior di latte served with a fennel and roquette salad with our chilli aioli $15.00