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Bread & Dips to Start

Cashew and basil crusted chicken breast served on pumpkin puree with balsamic beets and a rocket & goats cheese salad finished with lemon and herb dressing

Prime Scotch fillet cooked to medium, served with a potato, rosemary and bacon cake, grilled seasonal vegetables, topped with a port and red wine jus

Fresh Fish pan-fried and served with crispy polenta chips, summer slaw, a chargrilled capsicum, coriander and pineapple salsa topped with a basil crumbed tiger prawn.

Baked Cheesecake of the day served with ice cream

Triple Chocolate Brownie served with ice cream

Kokoda – Island style raw fish marinated in lemon juice and coconut cream with cucumber, chilli, tomato and coriander served with prawn crackers

Tangy caramel glazed pork belly pieces served on jasmine rice with fresh herbs, onion, capsicum and green beans

BBQ rubbed chicken served through a salad of chorizo, roast vegetables, pistachios, red onion, feta, and salad greens finished with avocado and kumara crisps, bound with a honey mustard dressing.

Cashew and basil crusted chicken breast served on pumpkin puree with balsamic beets and a rocket & goats cheese salad finished with lemon and herb dressing

Prime scotch fillet cooked to medium, served with a potato, rosemary and bacon cake, grilled seasonal vegetables, topped with a port and red wine jus

Fresh fish pan-fried and served with crispy polenta chips, summer slaw, a chargrilled capsicum, coriander and pineapple salsa topped with a basil crumbed tiger prawn.

Baked Cheesecake of the day served with ice cream

Triple Chocolate Brownie served with ice cream