_Menu

Starters

Cream of Cauliflower Soup 10.00

Fish Soup: flathead, whiting, white wine, tomato, saffron & paprika
15.00

Six Coffin Bay Oysters Natural or Kilpatrick 18.00

Flash Fried Whitebait: with piri piri mayonnaise 14.00

White Anchovy, Broadbean & Green Pea Pasta: with chili,
garlic & parsley 17.00/28.00

Local Calamari: with potato salad & tartare sauce 17.00/32.00

Tasmanian Smoked Salmon : with soy, sesame & ginger 17.00

Meredith Goats Cheese: roasted in grape leaves: chargrilled
capsicums, eggplant pate, watercress & aged balsamic 17.00

Mushroom Pasta: homemade pasta with mushroom, onion &
rosemary puree, cream, parsley & parmesan 17.00/28.00

Crispy Asparagus & Haloumi Risotto Cakes: with beetroot pate &
sweet chili sauce 15.00/24.00

Panfried Lambs Brains: on mash with bacon & worcestershire sauce 16.00/28.00

08 Spring Vale Gewiiretraminer: freycinet, tas 9.00

08 Farr Rising ABC Viognier: geelong, vic 7.00

Main

Roast Chicken: with chorizo, kipfler potatoes, rosemary & sherry
vinegar(30 mins) 32.00

Crispy Duck Breast, Duck Thigh & Potato Fritter: with balsamic sacue
33.00

Crispy Pork Belly : with womkon coleslaw with ginger & roasted
orange dressing 32.00

Kangaroo Sirloin: chargrilled rare, with braised red cabbage &
masterstock jus 32.00

Chargrilled Grass Fed Eye Fillet Steak : with fried polenta &
salsa verde 36.00

07 Provenance Pinot Noir: geelong, vic 9.00

07 Monichino Sangiovese: goulburn valley, vic 7.00

Fish of The Day battered local flathead fillets : with chips, tartare
sauce & mixed leaf salad 33.00

Roast King George Whiting Fillets: on sicilian style slow cooked
beans 35.00

07 Amietta White Limestone Chardonnay: geelong, vic 9.50

Side Dishes

Mixed Leaf Salad 7.00/9.00

Cos, Macadamia Nut, Pear & Feta Cheese Salad 10.00

Steamed Vegies (carrots, broc, cauli) 7.00/9.00

Steamed Green Beans with Chickpeas & Chermoula 9.00

Steamed Sugar Snap Peas with Toasted Sesame Seeds 9.00

Steamed Asparagus with Lemon & Olive Oil Dressing 9.00

Potato Mash 8.00

Desserts

Rich Lindt Chocolate Mousse: with berries, chocolate snow &
vanilla icecream 13.00

Apple & Rhubarb Crumble : cooked to order, with cream &
vanilla icecream 13.00

Hanlons Irrewarra Heirloom Strawberries: with lemon myrtle pandan pannacotta & mulbery icecream 13.00

White Chocolate & Honeycomb Semifreddo : with caramel sauce & passionfruit 13.00

Selection of Australian Cheeses 18.00

Vanilla Bean Creme Brulee: with vanilla icecream 13.00

Sanchez Romate PX Sherry 'Cardinal Ciseros' 60 ml 8.00

Apple & Rhubarb Crumble: cooked to order, with cream &
vanilla icecream 13.00

07 Debortoli Noble One Riverina.N.S.W.: 90ml 12.00

Hanlons Irrewarra Heirloom Strawberries: with lemon myrtle
pandan pannacotta & mulberry icecream 13.00

05 Grand Maison Monbazillac 'Cuvee de Angees' French:
elegantly sweet... perfumed & fresh...minimal botrytis & no oad...
all about the fruit 9.00

White Chocolate & Honeycomb Semifreddo: with caramel sauce
& passionfruit 13.00

Vanilla Bean Creme Brulee with Vanilla Icecream 13.00

07 Chateau Gravas Sauternes Sauterne, Frence 15.00

Selection of Australian Cheeses: port campbell apostle whey bay
of martyrs blue, king island camembert & watsonia cheddar. 18.00

Youngs Bottled Conditioned Bitter Ale: 500 ml 10.00

Henneys Frome Valley Dry Cider England: 500 ml 12.00

07 Dumont Reserve Apple Cidre France : 750 ml 45.00

Liquer Coffee

Irish Whisky 11.00

Tia Maria 11.00

Galliano 11.00

Drambuie 11.00

Kahlua 11.00

Benedictine 11.00

Sambucca 11.00

Anzac Biscuits: with a 40ml glass of chambers rutherglen liqueur
muscat or muscadelle (tokay)/ grand muscat 12.00/ 16.00

Little Kids Menu (7 years & under)

Pasta: with tomato sugo & parsley 10.00

Pasta Bolognese 10.00

Battered Fish & Chips 10.00

Steak & Chips 10.00