ENTRÉE
|
BRUSCHETTA FLATBREAD (v)
roast vine tomatoes, buffalo mozzarella, olives & fresh basil |
8.5 |
MIDDLE EASTERN PLATE (v)
dips with garlic & chilli manoushi bread, moroccan salads & dukkha |
14.5 |
TASTING PLATE
5 items designed by the chef daily |
20 |
GRILLED SAGANAKI (v)
served with rocket, beetroot relish & fresh lemon |
10.5 |
CALAMARI & CHORIZO
seasoned & fried, served with baby cos & cherry tomato salad & garlic aioli |
e12.5
m19.5 |
| MAIN |
|
CAESAR SALAD
baby cos, boiled egg, marinated anchovy, crispy streaky bacon & parmesan wafers
with chicken
|
17.5
19.5 |
CRISPY SKIN PORK BELLY
served with spinach & chorizo mash potato, braised red cabbage & a shiraz & star anise jus |
26 |
300 GRAM BLACK ANGUS SIRLOIN
served with roast tomato, saueed garlic Portobello mushrooms, hand cut chips
& cafe de Paris butter |
29.5 |
HOMEMADE MEATBALLS
cooked in a rich tomato sauce & served with rice pilaf, avocado sour cream & jalapenos |
19.5 |
CHICKEN PARMIGIANA
virginia ham, napoli sauce, finished with mozzarella & parmesan served
with chips & salad |
18.9 |
TENDER BRAISED BEEF IN BLACK PEPPER & SOY
served with buttery mash potato & peas |
22.5 |
JOHN DORY FILLETS
crumbed with fresh herbs and cous cous & served with warm potato salad & lemon,
seaweed & chilli fritters |
26.5 |
BEEF SCHNITZEL (HERB, ONION & PARMESAN CRUMB)
topped with buffalo mozzarella, salsa rossa & served with seasoned wedges |
22 |
PEPPERED KANGAROO FILLET (RARE)
served with rocket, fetta & beetroot salad with crunchy garlic croutons & tzatziki dressing |
22.5 |
LAMB FILLETS (MEDIUM RARE)
served with crisp potato rosti, caramelised shallots & wilted baby spinach with
mint hollandaise sauce |
25.5 |
| SIDES |
| buttered spring vegetables |
8 |
| big chips with tomato chutney |
7.5 |
| beer battered onion rings with aioli |
6.5 |
| mixed seasonal salad with balsamic glaze |
8 |
| gravy |
2.5 |
| mushroom, Dijon & brandy sauce |
2.5 |
| DESSERTS |
SPANISH DOUGHNUTS
served with warm chocolate sauce & vanilla bean ice cream |
11.5 |
APPLE, CINNAMON & HAZELNUT STRUDEL
served with creme anglaise |
11.5 |
CAPPUCCINO CREME BRULEE
served with shortbread biscuits |
10 |
SOUTH AUSTRALIAN CHEESE BOARD
served with lavosh, continental breads & condiments |
16.5 |
| FORTIFIEDS & STICKY'S |
| galway port |
9 |
| mr pickwicks |
12 |
|
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