Housemade Crepes - served with fresh berries and strawberry liquor, topped with crème fraiche $12
Twice Cooked ‘Otway’ Pork Belly - with balsamic infused shallots, julienne apple and garnished with currants $15
Oysters in a Boutique Beer Batter served with a lemon zest aioli 1/2 Dozen: $14.5, Dozen: $29, Tasting Plate: $31
Polenta Fries - served with ratatouille and marinated Swiss brown mushrooms $17
Bucket of South Australian King Prawns - served in the shell with ‘Marie Rose’ sauce and fresh lemon $20
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
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