STARTER MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
BEETROOT SOUP W/ CRÈME FRAICHE & DILL
ZUCCHINI CARPACCIO W/ GOAT CHEESE, PINENUTS & RASPBERRY VINEGAR
RED ONION TARTE TATIN W/ DOUBLE BRIE & RED WINE GLAZE


FISH & SHELLFISH
GRILLED OYSTERS W/ PROSCIUTTO & SPICY MOROCCAN HARISSA PASTE
BBQ SARDINES WRAPPED IN VINE LEAVES W/ EGGPLANT & POMEGRANATE
GREEN MUSSELS W/ PINENUT & LEMON GREMOLATA


MEAT & POULTRY
BLACK CHICKEN, RED PAPAYA, TOASTED COCONUT, CHILLI & LIME SALAD W/ BETEL LEAF
TEA SMOKED ORGANIC PORK & MUSHROOM RICE PAPER ROLL W/ PICKLED PEAR RELISH


MAIN COURSE MENU
      EXCERPTS & RECOMMENDATIONS

VEGETABLES & GRAINS
FIG & BLUE CHEESE RAVIOLI W/ WALNUTS, ROSEMARY & BROWN BUTTER
WILD RICE & ARBORIO RISOTTO W/ GREEN PEAS, BROADBEANS, GOAT CHEESE & MINT
GREEN LENTIL SALAD W/ ROASTED PARSNIP, PEAR, FETA & PISTACHIOS


FISH & SHELLFISH
TASMANIAN SALMON STEAK W/ AUTUMN COLESLAW OF RED CABBAGE, BEETROOT & APPLE
FRUIT DE MER W/ TIGER PRAWNS, SEA SCALLOPS, GREEN MUSSELS, CLAMS & TOMATO
INDIAN KEDGEREE W/ SMOKED COD RICE, SMOKED OCEAN TROUT & TIGER PRAWN


MEAT & POULTRY
CRISPY SKIN DUCK CONFIT W/ HONEYED BRUSSEL SPROUTS & PROSCIUTTO
ESPRESSO BLACKENED BEEF TENDERLOIN W/ BEETROOT
LAMB RACK W/ PEARL BARLEY, SHIITAKE & ANGEL MUSHROOMS
BEEF CHEEK TAGINE W/ SAFFRON & DATES



DESSERT MENU                           WINE LIST