sample whiteboard menu
As our whiteboard changes weekly (and sometimes more often) according to the availability of fresh produce and the whim and creativity of the chef, here are some examples of the dishes you might find on our whiteboard menu. We cater for gluten free and vegetarian diners. Please call for today’s full menu and any special requests.
| entrees: | |
| Chicken and duck liver, fig and brandy pate with crispy ciabatta wafers |
14.90 |
| Seafood Ravioli on shiitake mushroom and spring onion relish |
15.90 |
| Scallops (in the shell) wrapped in prosciutto and topped with a blue swimmer crab salad | 15.90 |
| Tempura battered zucchini flowers, stuffed with goat’s cheese on spiced napoli | 14.90 |
| Baked Quail with olive and jalapeno salsa | 16.90 |
| Sweet potato gnocchi with sage and burnt butter | 15.90 |
| Confit of pork belly with pea mash and wolfberry jus | 15.90 |
| mains: | |
| Twice-cooked duck with poached pear and port Jus | 29.90 |
| Veal with macadamia, pistachio and walnut cream sauce | 27.90 |
| Grilled polenta cakes with braised mediterranean vegetables | 24.90 |
| Miso glazed salmon fillet on wakame salad with sweet chilli jam | 28.90 |
| Haloumi stuffed chicken breast on oven roasted capsicum with apple balsamic glaze | 26.90 |
| Lamb backstrap with trio of field mushroom ragout | 29.90 |
| Braised beef cheek on celeriac puree with rose wine jus | 29.90 |
All mains, except pastas are served with seasonal vegetables and potato.
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