NEWS
| GARLIC BREAD | 6 |
| BRUSCHETTA | 10 |
| FRESHLY SHUCKED TASMANIAN PACIFIC OYSTERS | 3.50 each |
| Served natural or with a pickled ginger, mirin and chive dressing, or with a bloody mary dressing | |
| MOROCCAN SPICED ROAST BUTTERNUT PUMPKIN SALAD | entree 15 |
| Roasted butternut pumpkin, olives, feta, pine nuts, pomegranate yoghurt dressing, sumac crisps |
main 25 |
| WAGYU BEEF RAVIOLI | entree 17 |
| In a coconut, kaffir lime, chilli and ginger broth |
main 30 |
| PEAR AND WALNUT SALAD | entree 15 |
| Pear and walnut salad w rocket, goats cheese, walnut oil vinaigrette |
main 25 |
| ZUCCHINI AND NOODLE PANCAKES | entree 18 |
| Zucchini and noodle pancakes with sautéed prawns, baby English spinach and lime aioli |
main 30 |
| STICKY FIVE SPICE PORK BELLY SALAD | entree 18 |
| sticky five spice pork belly with kim chi, daikon radish, wakame, pickled cucumber and a sesame, rice wine vinegar and nam pla dressing with toasted cashews |
main 30 |
| GRILLED OCEAN TROUT FILLET | main 30 |
| Grilled ocean trout fillet with herbed kipfler potato, wilted english spinach and a cream, white wine and baby caper sauce | |
| KANGAROO LOIN | main 30 |
| Grilled kangaroo loin on field mushroom with steamed baby bok choy and muscat jus | |
| FILET MIGNON | main 34 |
| Beef fillet with chive mash, balsamic red cabbage and cabernet jus | |
| sides | |
| Rocket parmesan balsamic salad | 7.00 |
| Wok seared asian greens | 7.00 |
| Chive mash | 7.00 |
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