Menu
Breads |
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| Turkish Bread and Oil | ||
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Served with dukkah and a choice of oil; chilli, parmesan, rosemary & garlic or our own |
11.00 | |
| Crostinis | ||
| Sour dough crostinis, topped with red onion marmalade and creamy goat’s cheese | 12.50 | |
Entree |
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| Soup | ||
| Chef's Homemade Soup of the Day | 10.50 | |
| Carpaccio of Beetroot | ||
| Assorted roasted beetroots sliced thinly, dressed with aged balsamic vinegar and smoked olive oil. Finished with an orange segment, cucumber & mint salad and freshly shaved pecorino cheese | 16.00 | |
| Garlic Prawns | ||
| Western Australian tiger prawns finished with a garlic and white wine cream sauce, served with toasted garlic ciabatta | 22.00 | |
| Venison and Duck Terrine | |
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| Margaret River venison with duck breast wrapped in smoked bacon, served with our homemade Cumberland jelly, toasted brioche and cornichons | 21.00 | |
| Fried Camembert | |
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| Three different French Camembert (le Delice de Bourgogne, Normandie Camembert, and le rouzaire) crumbed and fried. Served with a cauliflower & saffron puree, chilli & coriander dipping sauce, and a homemade piccalilli | 19.00 | |
| Stilton and Chorizo Salad | |
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| Sautéed venison chorizo and Colsten Basset Stilton with dried cranberries and bush tomato dusted croutons. Finished with our own verjuice & seeded mustard dressing | 19.00 | |
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Smoked Salmon Frittata |
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| Smoked salmon and asparagus frittata served with layers of smoked salmon and avocado woven together, and finished with lemon crème fraîche | 17.00 |
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Mains |
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| Veal Loin | |
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| Veal sirloin roasted to medium rare served on truffled mash potato, with pan seared broccolini. Finished with veal jus, and beetroot relish | 40.00 | |
| Breast of Chicken | |
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| Breast of chicken marinated in chilli, garlic, ginger and coriander, served on a potato & onion gateau with a sweet corn & coconut cream sauce | 35.00 | |
| Fish of the Day | |
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| Pan seared fillet of fish served with three thermidor gratinated oysters, with a champagne vinegar dressed fennel, carrot and radish salad. Finished with a lobster and champagne reduction | M.P | |
| Barramundi | |
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| Roasted fillet of barramundi crusted with an almond and herb topping. Served on vanilla bean and lime mash with a minted pea cream sauce | 37.00 | |
| Rib Eye of Pork | |
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| A rib eye of pork served on a bed of puy lentils with smoked bacon and haricot vert, finished with a cider & onion reduction | 36.00 | |
| Fillet Steak | |
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| Prime fillet steak topped with palak spiced butter, and served with a carrot and coriander puree, wilted spinach, and paprika dusted rustic potato wedges | 39.00 | |
| Saffron Risotto | |
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| Saffron risotto with an assortment of roasted vegetables surrounded by a sauce vierge and topped with parmesan and pecorino cheese | 34.00 | |
Sides |
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| Cauliflower cheese; large florets of cauliflower topped with bacon and sautéed mushrooms with a crumbed parmesan cheese sauce | 9.00 | |
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Melange of seasonal steamed vegetables
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9.00 | |
| Panzanella Salad - Cherry tomatoes, red onion, cucumber, flat leaf parsley, green olives and toasted sour dough croutons dressed in 3 y/o aged balsamic vinegar and extra virgin olive oil | 9.50 | |
Dessert |
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| Sorbet Trio | 10.50 | |
| Scoops of Gelatino lemon, green apple and blood orange sorbet with berry coulis | ||
| Colston Basset Stilton | 10.50 | |
| Within the crusty rind of this Stilton lies a creamy textured blue, soft on the palate with a syrupy blue finish. |
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| Pannacotta | 9.50 |
| Coconut and kaffir lime pannacotta drizzled with a ginger and lime syrup and finished with fruit salad and coconut praline | |
| Sticky Date Pudding | 12.50 |
| Sticky Date pudding served with sticky toffee and pecan sauce, topped with homemade vanilla bean ice cream | |
| Dark Chocolate Pudding | 12.50 |
| Rich dark chocolate ganache pudding served with a scoop of homemade crushed pistachio ice cream | |
| White Chocolate Cheesecake | 12.50 |
| White chocolate and mascarpone cheesecake with mixed summer berries, berry coulis and white chocolate shard | |
