group menu options

3 courses 59
entree & main 49
main & dessert 45

bread

warm crusty rolls

entrées

lightly floured fried calamari
on stewed white beans, smoked chipotle pepper and garlic

porchini mushroom arancini
on tomato & fennel confit, basil & pecorino

ceviche of hiramasa kingfish
with fresh lime, fennel and baby coriander

mains

free range chicken ballontine
colcannon mash, asparagus, eschallots and jus gras

garlic rubbed lamb loin
with minted peas, baby root vegatables and a shiraz jus

grilled salmon fillet
with salad of orange, fennel, olives, baby capers & pickled kipfler potatoes

includes mixed mesculin salads

dessert

lime, honey and yoghurt sorbet
with pistachio nuts and toasted meringue

rum and vanilla panacotta
served on poached summer berries

tiramisu
with mascarpone cream, brandy snap and coffee liqueur

freshly brewed coffee and tea with chocolates

menu subject to seasonal change and availability