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
Marinated Garlic Scallops - served with a blood orange and chilli paste $17
Butterfly Black Angus Eye Fillet - served with garlic beans, parsnip puree, bocconcini and stuffed zucchini flowers $33
Greek Salad $9
Twice Cooked ‘Otway’ Pork Belly - with balsamic infused shallots, julienne apple and garnished with currants $15
Stuffed Spinach and Feta Grilled Chicken Breast - served with chargrilled medley of vegetable fried polenta topped with burnt butter yoghurt and blood orange $27
Oysters in a Boutique Beer Batter served with a lemon zest aioli 1/2 Dozen: $14.5, Dozen: $29, Tasting Plate: $31