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Starters
Oysters
(Sydney Rock or Coffin Bay)
Natural with Black Vinegar
Dressing
Salt and
Pepper Hawkesbury Calamari with Wild Lime Syrup
Seared
Scallops with Garlic, Chilli and Pickled Daikon
Whitebait
Fritters with Roast Garlic Aioli
Tartlet of
Vine Ripened Tomato, Haloumi, Goats Cheese and Salsa Verde
Crocodile
and Coriander Spring Rolls with Sweet Chilli
Pot of
Prawns with Fresh Bread and Dipping Sauces
Lamb Cutlet
with Mountain Pepper, Candied Fig and Talgellio Arancini
“Social
Share”…Seared Scallops, Tomato Tartlet, Crocodile Spring
Rolls,
Salt and Pepper Calamari, Whitebait
Fritters, Prawns
Mains
Lemon Myrtle
Scented Green Vegetable Curry Served with Wild Rices
Spaghetti
with Prawns, Chilli, Pancetta and Tomato
Tortellini
of Kumera and Ginger with Shredded Duck and Sweet Onion Jus
Salmon
Fillet on Wild Rocket and Parmesan Risotto, Harissa and Onion Rings
Fried
Flathead Served with French Fries and Tartare
Chicken
Breast on Roast Bok Choy, Snow Peas, Five Spice and Macadamia Nuts
Garlic
Brushed Sirloin with Roast Pears, Sautéed Potato and Shiraz Jus
Kangaroo
Rack on Crushed Kumera with Rosella Jus
Twice Cooked
Pork on Prawn and Cabbage Calcannon with Apple Glaze
Breads and Sides
Warm Batard
Bread with Marinated Olives and Native Infused Oil
Bruschetta
Infused with Akdjura and Lemon Aspen Fruit
Sauteed Potatoes
and Roast Pear
Garlic Mash
Salad of
Organic Tomato, Olives, Red Onion, Fetta and 20yr Balsamic
Garden Salad
Fries and
Condiments
Baked
Vegetables
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