Dinner

appetizers and soups

caramelised onion soup, crouton, emmentaler	18
caesar salad, cos, grana padano, pancetta, poached egg, garlic crouton	20
vine ripened cherry tomato tarte tatin, goats cheese	20
port lincoln southern bluefin tuna niçoise	28
seafood chowder, sourdough boule	26
spencer Gulf King prawn cocktail	26
ravioli of slow cooked free range chicken, mushroom nage	20
wagyu beef carpaccio, shimiji mushrooms, foie gras vinaigrette	26
seasons best rock oysters served in the half shell– ½ doz natural –champagne mignonet	22

main courses

roasted gippsland lamb loin, pea puree, pommery gnocchi, rosemary jus	40
duck confit, fondant potato, slow cooked leeks, star anise jus	33
northern rivers milk fed veal fillet, puff pastry, celeriac puree, shallots	40
twice cooked pork belly, cauliflower puree, crispy new potatoes	32
jerusalem artichoke risotto, white truffle, broad beans	29
pan roasted free range chicken, basil mash, saffron rouille, sauce vierge	32
seafood paella – calasparra rice, smoked paprika, lemon	38

sides

mashed potatoes	9
steak fries	9
roasted new potatoes with rosemary	9
steamed brocolini with lemon and almonds	9
cauliflower au gratin	9
rocket, grana padano, balsamic dressing	9
sautéed baby spinach	9

from the wood fire oven and grill

gippsland fillet (200g)	38
vic farms rib eye on the bone (450g)	52
cape grim sirloin (300g)	44
rangers valley rump steak (250g)	35
gippsland lamb rack (200g)	38
kiev cut chicken breast (220g)	32
hideaway bay huon atlantic salmon fillet (200g)	34
market selection of the day	market price
sauces béarnaise, horseradish cream, red wine jus, bordelaise, green peppercorn, mushroom,
condiments english mustard, dijon mustard, pommery mustard, tomato relish