The Menu

*Menu items and prices subject to change without notice.

Starters

SEARED SCALLOPS: $18.00; on a spanish tortilla w gazpacho & lime salt
SEARED SUGAR CURED SALMON: $19.00; with wasabi mayonnaise & citrus soy garnished w a sesame cracker & watercress
BUSH SPICED ROO FILLET: $17.50; w a marinated artichoke & leafy green salad w lemon myrtle dressing
SALT & PEPPER CRISPY SKIN QUAIL: $20.50; served with sesame crusted tofu, chilli pepper jam & lime wedges
BEER & MACADAMIA BATTERED PRAWNS: Entree $17.90 Main $32.00; with tropical fruit relish & citrus mayonaise

TWICE COOKED CRISPY SKIN CHICKEN BREAST: $33.50; w a peanut, coconut & chilli sauce & a paw paw melon & avocado salad
BBQ LAMB RUMP: $32.00; w cauliflower, camembert & caraway puree, brocolini & a rosemary & garlic jus
VENISON & OV PORT DEEP POT PIE: $29.50; served with buttered beans tossed with proscuitto
EYEFILLET OF BEEF: $35.90; over roasted winter vegetables w onion jam & garlic jus
CHEFS MARKET FISH: $32.50; w grilled prawns, seasonal greens & a citrus buerre blanc
PORK FILLET MEDALLION: $33.50; w baked pear, chat potato & blue cheese warm salad & a rich port jus
TWICE COOKED DUCK: $35.90; w asian greens & a caramelised honey & cumquat jus

(Ask about our Vegetarian & Childrens Menus)

ROCKET, PARMESAN & ROASTED ALMOND SALAD

$8.00

with balsamic syrup

LEMON MYRTLE PANNA COTTA: $11.50; with seasonal fruit & a macadamia nut toffee sauce

HOT SOFT CENTRED CHOCOLATE PUDDING: $14.50; with berry compote & housemade chocolate ice-cream

HAZELNUT MERIGUE STACK: $13.90; with choc, hazelnut & frangelico mousse & sour cherry compote

LIQUEUR AFFOGATO: $12.50; Baileys, Cointreau, Galliano, Sambucca & many more!

Truffle Selection: $2 each; Kahlua, Baileys, Cointreau (white or dark chocolate), Malibu (white chocolate),
Rum, peppermint, coconut rough, hazelnut)

BUNYA BLACK (KINGAROY BRIE W GRAPE LEAF ASH): 60 Gram Serves
1 Cheese $10
2 Cheeses $16
3 Cheeses $21; Served with Cabernet Paste, Seasonal Fruit & Crackers