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Dinner is two or three courses and is priced at:

Two-Courses Subscriber     $52.00 Non-Subscriber $56.00
Three Courses Subscriber     $60.00 Non-Subscriber $64.00

 Lunch items are priced individually.

Lunch Menu

Light Mains  
Salad of red pepper, black olives, red onion, mozzarella, artichoke & torn basil with light garlic aioli & lemon extra virgin olive oil [GV]  15
Herb & pepper goats cheese with roast pumpkin, sweet tomato, rocket & macadamia salad finished with sticky balsamic [GV] 16.5
Swordfish carpaccio with pink peppercorns, pink grapefruit, mandarin jelly, micro herbs & verjuice dressing [G] 17
Potato & wild mushroom soup, truffle oil with a parsley & parmesan crostini [V] 17
Linguini with crab, fried eschallots, dried cherry tomatoes, touch of chilli & fresh herbs 18
Mains  

Chicken Caesar style salad – cos lettuce, bacon lardons, dried tomatoes & caramelized eschallots

 15

Caponata style risotto – eggplant, peppers, onion, capers, pinenuts, raisins with light chilli & roast tomato sauce [V]

 24.5

Slow cooked pork fillet with caramelized apples & leeks, cider vinegar & mint jus

 27

Crisp skin barramundi fillet with a lightly curried pea crush, wilted spinach & spiced yoghurt glaze [G] Spaghettini with pesto oil, roast roma tomato, bocconcini, artichoke & black olive topped with garlic & parmesan cream [V]   

 28
Sides  
Mixed leaf salad with fresh baby herbs and a walnut dressing 10.5
Freshly steamed vegetables and chive butter 9.5
Creamy potato and leek gratin 12
Desserts  

Affogato - double scoop of vanilla bean icecream with espresso coffee & shot of Frangelico liqueur   [G]           

 14.5

Rhubarb & strawberry crumble with whipped cream & raspberry sorbet

 14.5

Mixed berry tart on almond creme patissiere with sour cream ice cream

 15.5

Baked Kahlua & date brulee with coffee ice cream & saffron fairy floss

 15.5
Local and imported cheese selection with condiments 25

Dinner Menu

Entrées  
Potato & wild mushroom soup, truffle oil with a parsley & parmesan crostini [V]  
Linguini with crab, fried eschallots, dried cherry tomatoes, touch of chilli & fresh herbs  
Swordfish carpaccio with pink peppercorns, pink grapefruit, mandarin jelly, micro herbs & verjuice dressing [G]  
Herb & pepper goats cheese with roast pumpkin, a sweet tomato, rocket & macadamia salad finished with sticky balsamic [GV]
Mains  
Crisp skin barramundi fillet with a lightly curried pea crush, wilted spinach & spiced yoghurt glaze [G]  
Slow cooked pork fillet with caramelized apples & leeks, cider vinegar & mint jus [G]  
Caponata style risotto – eggplant, peppers, onion, capers, pinenuts, raisins with light chilli & roast tomato sauce [V]  
Corn-fed chicken breast with Spanish style bread filling, sautéed chorizo, sweet paprika mayonnaise & Pedro jus
Sides  
Mixed leaf salad with fresh baby herbs and a walnut dressing 9.5
Freshly steamed vegetables and chive butter 10.5
Creamy potato and leek gratin 12
Rocket salad with avocado, cherry tomato, lebanese cucumber, buffalo mozzarella & balsamic dressing 13
Desserts  
Affogato with double scoop of vanilla bean icecream, espresso coffee & a shot of Frangelico liqueur [G]  
Mixed berry tart on almond crème patissiere with sour cream ice cream & black currant puree  
Rhubarb & strawberry crumble with whipped cream & raspberry sorbet  
Baked Kahlua & date bruleé with coffee icecream & saffron fairy floss [G]  
Local and imported cheese selection with condiments 10 (supplement)
Tea or Coffee $3.50    
2 COURSE 52 Subscribers 56 Non-Subscribers
3 COURSE 60 Subscribers 64 Non-Subscribers

V = Vegetarian
G = Gluten Free

Executive Chef: Dan Brukarz
Restaurant Manager: Deanna Murchie

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