Freshly Baked Ciabatta Bread topped with Dijon mustard and Egmont cheese $8.5
Dessert Tasting Plate - a silky rich ‘Lindt’ white chocolate mousse, a rhubarb panna cotta, and a creamy vanilla bean brûlée with Persian fairy floss, a fluffy bundle of heaven $18
Chef's Tasting Plate - marinated garlic scallops, twice cooked pork belly and pan-fried Portarlington mussels with a hint of chilli $25
Walnut and Honey Crusted “Chesterdale” Lamb - served with Lyonnaise potatoes, thyme and rosemary bean stew $34
Marinated Garlic Scallops - served with a blood orange and chilli paste $17
Elephant and Castle Chilli and Garlic Calamari - served with a ‘Murray Valley’ citrus salad and bean sprouts fresh from ‘Mulgrave Farm’ $14
Butterfly Black Angus Eye Fillet - served with garlic beans, parsnip puree, bocconcini and stuffed zucchini flowers $33
Scallop and Prawn Gnocchi - tossed with a lemon zest rocket pesto, semi-dried tomatoes, sambal oelek chilli and topped with saganaki cheese $23