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Dinner Menu Cream of cauliflower soup with walnut oil & truffle salt 10.00 Portugese fish soup with salmon, oysters, mussels & rouliie. 15.00
Six Coffin bay oysters natural with mignonette dressing Or Kilpatrick with bacon & worcestershire. 18.00 Hidalgo Fino Sherry Jerez, Spain 8.00
Smoked salmon salad with watermelon, mint, tzizki & salmon roe. 17.00 Crispy squid tentacles with spicy salt & mayonnaise. 15.00 Flash fried local calamarie on japanese influenced silverbeet salad with sesame dressing. 17.00/32.00 Mussel pasta: shelled local musels, tossed trhough homemade pasta with chilli, garlic, tomato & spring onions & shaved olives. 17.00/30.00 11 Clonakilla Viognier Nouveau. Canberra, ACT 8.00
Crispy asparagus & gruyere risotto cakes on hummus with sweet chilli sauce. 16.00/30.00 Meredith goats cheese, wrapped in filo , with eggplant pate, red capsicums, rocket & aged balsamic. 16.00
Black pudding, baked in pastry,with pumpkin & bacon 16.00/30.00 Twice cooked pork belly on wombok coleslaw with ginger & sesame dressing. 16.00/30.00 Beef shin pasta: braised de boned osso bucco tossed through homemade pasta with tomato & parsley16.00/30.00 09 Pacamama Heathcote Shiraz Heathcote, Vic 7.00
Main Roast chicken with potatoes, chorizo, rosemaey & sherry vinegar enhanced jus. 34.00. Twice cooked duck on potato mash with traditional balsamic sauce. 35.00 09 Prince Albert Pinot Noir Geelong, Vic 12.00
Kangaroo sirloin, chargrilled rare, withSicilian influenced slow cooked beanst. 33.00 Eye fillet 220gmgm, chargrilled to your liking, with roasted rosemary potatoes & salsa verde. 36.00 09 Lethbridge Carmenere Cabernet Geelong, Vic 10.00
Fish of the Day. Chargrilled local snapper fillet, with potato mash , tomato ,basil & lemon olive dressing. 34.00 Atlantic salmon fillet, chargrilled pink or cooked with taramasalata, beetroot & rocket 34.00 10 Edwards Chardonnay Margaret River W.A. 9.00
Side Dishes Crispy cos lettuce salad with cherry tomatoes & chives. 7.00/9.00 Homegrown rocket, nashi pear & parmesan salad . 10.00 Pumpkin & beetrot salad with freekah & dukkah. 10.00
Steamed vegetables (carrots, broccoli, corn, asparagus) 7.00/9.00 Steamed green beans with Wilmas preserved lemons. 9.00
Scottys'Gerangamite golden potatoes roasted with rosemary, thyme & garlic. 8.00 Potato mash. 8.00 Chips. 7.00/9.00
Desserts * Steamed banana & walnut pudding, served warm with butterscotch sauce & chocolate icecream. 13.00
*Rich lindt chocolate mousse sandwiched between vanilla biscuits with kahlua cream & vanilla icecream 13.00 07 Clonakilla Vintage Port ACT, Australia 40ml 8.00
*Individual pavlova with fresh berries, creme chantilly & passionfruit. 13.00
*Apple & rhubarb crumble, with cream & vanilla icecream. 13.00 Chambers Rosewood Rutherglen Muscat 40ml 8.00
* Jo’s famous vanilla bean crème brulee with vanilla icecream. 13.0007 Chateau Gravas Sauterne France 90ml 15.00
*Anzac biscuits with a 40ml glass of Chamber s Rutherglen Liqueur Muscat or Muscadelle (tokay) 12.00 or Grand Muscat 16.00
* Selection of Australian Cheeses. 18.00Port Campbell Apostle Whey Bay of Martyrs blue,Gipps land brie & Cobram Vintage cheddar.
Henneys Frome Valley Dry Cider 500ml 12.0008 Dupont Cidre Bouche Fermier 750ml 45.00
LITTLE KIDS MENU (7 years & under)Pasta with tomato sugo & parsley. Pasta with butter & cheesePasta Bolognese Vegetable spring rolls with soy sauce Chargrilled fish fillet with mash Party pies & chips Battered fish fillet & chips Steak & Chips All 10.00
*GST Included *One Bill Per Table.
We accept Visa & MasterCard & EFTPOS 124Mountjoy Parade, Lorne, 3232 Tel: 03 5289 2787 begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting begin_of_the_skype_highlighting 03 5289 2787 begin_of_the_skype_highlighting 03 5289 2787 end_of_the_skype_highlighting end_of_the_skype_highlighting |