SAMPLE MENU
ENTREES - $20.00 |
Vodka, lime & coriander cured salmon – with horseradish crème freiche & Yarra Valley salmon roe
Soup of the day – chef’s selection freshly made with local ingredients
Slow braised duck & quince pathivier with puy lentils and shaved fennel
Sichuan & sesame beef tataki – soused cucumber and daikon with sesame & miso aioli
Mussels with smoked paprika, confit tomato & coriander
Baked eggplant & Persian feta – with pesto bread, olive and tomato salsa |
MAIN COURSE - $38.00 |
 Crispy skin Atlantic salmon niscoise with saffron aioli
Anise spiced Duck Breast with shitake risotto & orange salad
Chicken Tagine with green olives, preserved lemon, coriander and cous cous
Olive & feta stuffed Saltbush Lamb Rack with tomato and oregano pie
Spice roasted pumpkin & ricotta ravioli - with sage butter sauce and mustard fruit
Aged eye fillet cooked to order with almond dukkah tossed green beans & sumac pommes dauphinouix |
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SPECIAL DUCK DINNER for 2
- $76.00 |
Whole roasted Duck a l’orange stuffed with macadamias
and orange & served with whole roasted chat potatoes,
poached oranges and Madeira jus |
DESERT MENU - $16.00 |
DecadBitter chocolate & hazelnut fondue for 2 with hazelnut biscotti, balsamic strawberries and frangelico marshmallows
Orange and cardomon crème brulee with burnt caramel & orange sauce
Mulled wine poached pear with cinnamon chantilly
Quince frangipani tart with zesty double cream
Rhubarb apple crumble with pistachio zabaglione
Bryan’s tiramisu with coffee parfait, marscapone mousse and coco chocolate truffle
King Island Brie with quince paste, crackers and sliced apple
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Chef’s selection menu available $50 - 3 courses
3 courses $70 2 courses $55 Main course only $38
2 course child menu (available prior to 7pm) $18
Chef’s selection menu available nightly - 3 courses $50
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