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A Dinner menu sample
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Nicholls Chicken liver pate, cornichons, grilled sourdough |
15.90 |
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Mark Eather crab cakes, saffron mayo |
17.90 |
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Pork belly, apple sauce. pickled cabbage |
15.90 |
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Salmon croquette and salmon fingerlings, aioli and lemon |
15.90 |
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Spring Bay mussels, Chorizo, cider, grilled sourdough |
15.90 |
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Slow cooked onion, blue cheese and butter puff tart with walnut crumble |
15.90 |
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Grilled salmon, fennel and apple remoulade, Pernod cream sauce (GF) |
28.90 |
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Potato gnocchi, Huon valley mushrooms, parmesan |
25.90 |
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Mark Eather crab meat, fettuccini, chilli, garlic, parsley, pangratatto |
28.90 |
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Grilled dry aged Scotch, Bearnaise, old school chips and salad (GF) |
29.90 |
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Roasted free range chicken, potato puree, glazed Boks bacon, mushrooms and shallots (GF) |
28.90 |
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Slow cooked Clover lamb, potato puree, vegetables (GF) |
29.90 |
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Old-school chips (V) |
8.90 |
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Mixed salad with blue cheese dressing (V GF) |
8.90 |
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Broccoli, olive oil, garlic, gremolata (V) |
8.90 |
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Chocolate mousse, choc cake crumbs, salted milk jam |
14.90 |
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Hazelnut and honey parfait, burnt honey syrup (GF) |
14.90 |
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Warm Pot-roasted quince, crème caramel (GF) |
14.90 |
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Pear Tarte Tatin, vanilla ice cream |
14.90 |
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Heritage Double Brie, Blue, King Island Surprise Bay Cheddar toasted fruit bread |
22.90 |
