Sunday, 14 February
Join us for a night of low lights, great bites and amazing cocktails
Entrée
Loin of Venison
On a bed of griolles mushrooms with a broccoli and blue cheese puree, dressed with a red wine jus. $25 GF
Golden Beet Borscht
Beetroot cured trout with a horse radish coats cheese, in a golden borscht $23 GF
Citrus Grilled Leeks
Grilled leeks on a capsicum puree with fresh blood orange segments $18 V/Vegan/GF
Coffee Rubbed Pork Belly
With rhubarb glaze and apricot slices, topped with a garlic & onion crumb $20.5 GF*
Freshly Shucked Oysters
With lemons and vinaigrette
½ Dozen $27 / Dozen $52 GF
Saganaki
With a local thyme infused honey, fig & a lemon wedge $17.5 GF/V
Mains
Lamb Rack
Moroccan spiced lamb rack with a beetroot puree and a walnut crumble. $46
Gnocchi
Pan seared gnocchi with seasoned roast vegetables $32 V/vegan
Mahi Mahi
Mahi Mahi fillet with a beurre blanc sauce and a charred orange citrus slaw $43 GF
Crispy Chicken Breast
Cooked in a thyme butter, served with grilled asparagus charred corn and a creamy brandy sauce $33 GF
Tomahawk
1.2kg Tomahawk fillet on bone cooked medium-rare, served with duck fat potatoes and chimichurri sauce $90
Seafood Platter
Salt chilli squid, Pan seared scallops, Blue Swimmer crab, Moreton Bay bug, Tiger Prawns, Freshly shucked oysters, Tuna ceviche, Whole crayfish $195 *GF
*please check availability with your waiter
Desserts
Churros
Spanish donuts in a cinnamon sugar with coconut Nutella dipping sauce $15
Sticky-Date Pudding
In a chocolate dome, drizzled with a butterscotch sauce $18 V
Pannacotta
With a blueberry coulis $15 V
Filo Wrapped Banana
Crispy filo pastry banana drizzled in a mandarin sauce $16 V
