A la carte Dinner menu

A LA CARTE MENU

3 COURSES $70

ENTREES $24

Pan seared scallops with spinach, goats cheese and zucchini flowers and crab bisque

Peppered Sashimi of beef tenderloin with pickled shimeji, micro herbs, ponzu dressing

Honey Roasted Duck breast with caramelized pumpkin, eggplant, hokkien noodles, Vietnamese mint, chilli and soy dressing

Char grilled Moreton Bay Bugs on squid ink linguini with saffron and salmon pearl caviar cream

MAINS $38

Char Grilled Corn Fed Chicken Breast Saltimbocca with wild mushroom and pea risotto, roast asparagus tips, Madeira jus

Tenderloin of Grain Fed Beef with crushed Italian potatoes, olives, basil, buttered French beans, béarnaise sauce

Moroccan Spiced Fillet Fish of the day with preserved lemon and raisin Israeli cous cous, pan fried broccoli, bell pepper, aubergine and cumin relish

Seed-Mustard Crusted Lamb Rump with carrot and turnip puree, sugar snap peas, oven roasted trussed tomatoes, minted pan juices

Vegetarian Assiette plate available on request

                                                                                                                                DESSERTS $14

Steamed Toffee, Banana and Pecan Pudding with chocolate, thyme ice-cream and toffee caramel sauce

Espresso Coffee Crème Brulee with chocolate coated coffee beans, Persian fairy floss and lady shortbread finger

Duo of Sorbets

Chocolate, Cherry and Roasted Coconut Parfait with caramelized figs and almond biscotti

CHEESES $18

Tasmanian Cheese Plate with date relish, fresh pear, dried fruit and lavash crackers

Please ask your waiter for a Tokay or Aged Port as the perfect accompaniment to your cheese $10

EXECUTIVE CHEF STEVE HOUGHTON

Apprentices Jamie Wright & Mitchell Neubauer