Dinner Menu

Appetizers

~ Crispy braised bacon, hearts of romaine, brie, pear- $13

~ Beet pakora, gorgonzola, smoked hazelnut, endive, frisee – $12

~ Chilled honeydew melon soup with salad of side stripe shrimp & hearts of palm, tamarind sorbet- $14

~ Seared scallops, fried pad Thai, green peppercorn, lime, peanuts- $17

~ Root beer tempura short rib, cherry slaw, baby potatoes, foie gras butter-$15

~ Confit of duck leg with moo shu pancakes, togarashi pot de crème, pickled cucumber – $16

~ Lamb meatballs, white bean hummus, ‘Greek salad’- $14

Main Course

~ Marinated wild salmon with crispy polenta, braised savoy, aioli, pickles – $29

~ Roasted breast of chicken, aged cheddar waffle, blackberry barbeque, sweet corn, jalapeno – $29

~ Wasabi pea crusted Albacore tuna with ginger fired rice, sesame broccoli – $29

~ Grilled beef tenderloin with warmed potato salad, iceberg, roasted tomato. packed egg, smoked goat cheese vinaigrette- $42

Chef: Jason Nienaber
Sous-chef: Ian Carr