|
Entree |
| Roast Pumpkin Ravioli |
In sage butter sauce |
$
16 |
| Chicken Pate |
Beautiful fresh pate served on toasted bread |
$
14 |
| Smoked Salmon |
With avocado, creme fraiche and chives |
$
17 |
| Garlic Prawns |
Freshly cooked prawns with shallots and white wine, served with rice |
$
20 |
| Chiken and Mushroom Crepes |
Chicken filled crepes cooked with cream, brandy, shallots and mushrooms |
$
17 |
| |
Main |
| Wild Barramundi |
Pan fired WA Barramundi served with Green Prawns and lemon basil sauce |
$
27 |
| Salmon Fillet Mediterranean |
Fillet of salmon with capers, olives, cherry tomatoes and mixed herbs in white wine sauce |
$
27 |
| Chicken Breast |
Tender chicken breast served with avocado and pink peppercorn sauce |
$
26 |
| Duck a la Orange |
Breast of duck, flamed in cognac and caramelized orange, perfect classic dish |
$
29 |
| Lamb Shank |
Lamb shank served on scallop potato and Ratatouille |
$
27 |
| Vegetarian Pasta |
Traditional pasta served with seasonal vegetables |
$
16 |
| Penne Bolognese |
With traditional Italian meat sauce |
$
16 |
| Linguine Gaberatti |
Linguine with bacon, prawns, scallops and creamy nap sauce |
$
21 |
| Smoked Salom Liguini |
Linguine with a mix of capers, black olives, Spanish onion and smoked salmon |
$
16 |
| Mushroom Risotto |
Creamy mushroom risotto with black olives, feta and baby rocket |
$
17 |
| Risotto Pescatore |
Tender pieces of fish, prawns, scallops and octopus in Napoli sauce |
$
22 |
| Duck Risotto |
Pieces of duck breast, sun-dried tomatoes and fetta in pink sauce
|
$
20 |
| |
|
|
Dessert |
| Baked Lime Cheesecake |
Fresh lime & finest cream cheese on a traditional biscuit base |
$
8.50 |
| Baked Passionfruit Cheesecake |
Creamy cheesecake with fresh passionfruit & a touch of lemon juice |
$
8.50 |
| The Big Mud |
Rich & moist chocolate mudcake with creamy choc ganache & dark flakes |
$
8.50 |
| French Apple Tart |
Fresh layer of apples with rich almond paste on a sweet pastry base |
$
8.50 |
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