Our
Menu
Lunch/Dinner Menu
Garlic focaccia bread
$10
topped with Parmesan style cheese
Lamb cutlets
$25
served with parsnip mash & a red wine & mint sauce
Tuna loin steak
$35
served with leek mashed potatoes & garlic aioli
Pappardelle pasta with chicken & mushrooms
$35
in a tomato & cream sauce
Wild mushroom, wild garlic & walnut risotto
$40
topped with Parmesan style cheese drizzled with truffle oil (V)
Beetroot & mango salad with walnuts & pomegranate seeds
$10
with a sundried tomato & olive oil dressing (Ve)
Desserts Menu
Coffee Affogato
$10
Espresso coffee & a scoop of vanilla ice cream.
Homemade Sticky Toffee Pudding
$25
Served with vanilla ice cream & toffee sauce.
Homemade Tiramisu
$35
Served with chocolate sauce.
Pear & Raspberry Sorbet
$35
Served with fresh berries.
Chocolate Royale
$40
A rich chocolate mousse with a praline base.
Ice Cream
$10
Belgian chocolate & vanilla.
Drinks/Gin Menu
Espresso Martini
$10
A classic Martini blended with vodka, Tia Maria & vanilla syrup with an espresso shot.
Margarita
$25
Tequila & Cointreau served over ice, shaken with lemon, lime & salt.
Salento Rosato, Altana di Vico, Puglia
$35
A pale, just off dry, blush rosé made from Zinfandel and Negroamaro grapes, with hints of red berry fruit. 12%
Elephant
$35
Bottled at 45% ABV, Elephant Gin uses 14 botanicals including African fruits & herbs. The gin’s distinct nose first yields a subtle juniper aroma, with an undertone of mountain pine and other herbaceous notes. Donations are given to elephant conservation. Served with Fever-Tree tonic & fresh apple / orange.
Hendrick’s
$40
An innovative, smooth gin made with cucumbers & rose petals resulting in a refreshing floral taste. Served with Fever-Tree tonic, fresh cucumber & rose petals.
Bombay Sapphire
$10
Bombay Sapphire launched a new gin era, the fresh style is achieved via a vapour infusion of the botanicals. Served with Fever-Tree tonic & fresh lime.
Dairy-Free Menu
Olives marinated with mushrooms & peppers
$10
with a hint of chilli (df)
Marinated monkfish
$25
fillets served with dill & orange risotto, in a chilli, soy, honey, coriander & cumin sauce
Duck breast served with roasted parsnip
$35
served with honey glazed carrots, apple & brandy sauce & homemade apple chutney
Wild mushroom, wild garlic & walnut risotto
$35
topped with Parmesan style cheese drizzled with truffle oil (V)
Lamb cutlets served with parsnip mash
$40
with red wine & mint sauce
Chocolate & orange tart
$10
with rasberry sorbet
Gluten-Free Menu
Char-grilled sirloin steak served with dauphinoise potatoes & fine beans
$10
with either a pink peppercorn sauce or porcini mushroom & red wine sauce
Tuna loin steak
$25
served with leek mashed potatoes & garlic aioli
Vegetable Wellington puff pastry parcel
$35
filled with sweet potatoes, mushrooms, kale & spinach (Ve)
Halibut steak
$35
served with roasted vegetables, fresh
clams & a crab & coconut milk sauce
Halloumi cheese salad
$40
with cherry tomatoes, green olines & a balsamic glaze dressing (V)
Chocolate & orange tart
$10
with raspberry sorbet
Set Menu
Homecured orange gravadlax
$10
served with sourdough crispbread
Beetroot and Mango salad
$25
with walnuts & pomegranate seeds drizzled with a sundried tomato & olive oil dressing (Ve)
Lemon & herb chicken
$35
served with dauphinoise potatoes
& asparagus with a herb butter sauce
Marinated monkfish fillets served with dill & orange risotto
$35
in a chilli, soy, honey, coriander & cumin sauce
Homemade vanilla cheesecake
$40
served with brandy rhubarb
Homemade tiramisu
$10
served with chocolate sauce
