• [/seafood_platter]
  • [Fixe_prix]


    Available: Lunches: Wednesday to Saturday and Dinners: Sunday to Thursday

    entrees

    Chicken dumplings with red curry, coconut chips, kaffir lime salt and thai basil
    Crispy squid with chilli salt with citrus aioli
    Baked brie with fresh figs, walnuts and a pomegranate molasses dressing

    mains

    Crispy skin pork belly with crab colcannon, crispy kale and jus
    Beer battered flathead with chips, mango & avocado salsa with a coconut sriracha aioli
    Pumpkin gnocchi with shaved zucchini, mint and beurre noisette
    desserts

    Vanilla peach panna cotta with grilled peach, macadamia crumble and lemon sorbet
    Selection of icecreams and sorbets
    Mango tarte tatin with coconut icecream
    [/menu_list] [/fixe_prix]

  • Fresh baked bread of the day

    10% gratuity for groups of 10 or more

     

  • Available everyday till 9.00pm. Due to extended number of courses we request that the whole table order the degustation menu. Please allow a longer period of time to complete your meal.

  • BBQ eye fillet with burn onion and honey butter, pencil leeks and pink peppercorn mash
    | 44
    John dory fillet with carrot and ginger puree, charred asparagus, crispy kipfler chips and lemon beurre blanc
    | 44
    Crispy skin pork belly with compressed apple, parsnip puree and jus
    | 38
    Beer battered fish with mango, avocado, chilli salsa and chips (on request)
    | 37
    Whole fried flounder with a ginger infused pineapple, corriander, mint and bean sprout salad, sesame chilli oil and fresh lime
    | 38
    Crispy skin atlantic salmon with cauliflower puree, spiced moroccan cauliflower, candied macadamias and chermoula
    | 38
    Chocolate souffle with strawberry sorbet, champagne and strawberry terrine
    | 20
    "Peaches and cream" Milk panna cotta with peach panna cotta, stone fruit and yoghurt sorbet
    |18
    Matcha and peppermint semifreddo with black coconut caviar, coconut gel, finger lime and lime sorbet
    | 18