Dinner ENTREES Oysters of the day 17-00/28-00© Crispy Skin Duck Maryland served with pickled ginger, peach and Spanish onion salad dressed with a raspberry vinaigrette dressing 17-00/27-00(g) Smoked Salmon and Asparagus Salad with an orange crème fraiche 17-00/27-00(g) Salt & Pepper Squid served on a tomato and onion salad topped with pineapple and capsicum salsa 17-00/27-00(g) Roast Pumpkin Soufflé with caramelized fennel and red onion salad served with a creamy goats cheese sauce 17-00/27-00(v) Lamb Brains polenta crumbed with roast tomato, potato and olive salad and green peppercorn aioli 17-00/24-00(g) Soup of the day 14-00© BREADS Mixed Bruschetta (tomato and basil salsa, sun dried tomato and olive tapenade) 12-00(vc) Pizza Bread, roast garlic, basil pesto, mozzarella and parmesan 11-00(v) Two dips with Turkish fingers 11-00© SIDES Green salad 8-00 (vg) Fries with aioli and herb salt 6-00 (vg) Steamed seasonal vegetables 8-00 (vg) MAINS Pork Cutlet served with braised red cabbage, caramelized apple, tarragon mashed potato and a bourbon jus 27-00(g) Garlic & Rosemary Lamb Rump served with crispy prosciutto and potato salad dressed with mint salsa verde 27-00(g) Eye Fillet 250g with cauliflower and pumpkin gratin and a green peppercorn and mustard butter 34-00(g) Seafood Risotto, Banana Prawns, Coral Trout and Hervey Bay Scallops served in a coriander, ginger and coconut cream sauce, topped with crispy lime and chilli soft shell crab 30-00© Fish of the Day 32-00© Tasmanian Salmon pan seared, sautéed Desiree potatoes, bok choy and red pepper emulsion 27-00(g) Roast Chicken Breast on a lemon polenta cake with broccolini and a fresh Queensland mango salsa 27-00(g) Penne with roast Mediterranean vegetable sauce, toasted pine nuts and fetta 23-00(v) OLD FAVOURITES Beef and Basil Bangers served with parmesan potato mash, tomato jam and red wine jus 21-00(g) Lambs Fry served with caramelized onion mash, bacon and red wine jus (served medium) 21-00(g) Slow Braised Maple Pork Fillet served with potato, baby spinach, mustard aioli and sweet potato chips 27-00(g)
Oysters of the day 17-00/28-00©
Crispy Skin Duck Maryland served with pickled ginger, peach and Spanish onion salad dressed with a raspberry vinaigrette dressing 17-00/27-00(g)
Smoked Salmon and Asparagus Salad with an orange crème fraiche 17-00/27-00(g)
Salt & Pepper Squid served on a tomato and onion salad topped with pineapple and capsicum salsa 17-00/27-00(g)
Roast Pumpkin Soufflé with caramelized fennel and red onion salad served with a creamy goats cheese sauce 17-00/27-00(v)
Lamb Brains polenta crumbed with roast tomato, potato and olive salad and green peppercorn aioli 17-00/24-00(g)
Soup of the day 14-00©
Mixed Bruschetta (tomato and basil salsa, sun dried tomato and olive tapenade) 12-00(vc)
Pizza Bread, roast garlic, basil pesto, mozzarella and parmesan 11-00(v)
Two dips with Turkish fingers 11-00©
SIDES Green salad 8-00 (vg) Fries with aioli and herb salt 6-00 (vg) Steamed seasonal vegetables 8-00 (vg)
Pork Cutlet served with braised red cabbage, caramelized apple, tarragon mashed potato and a bourbon jus 27-00(g)
Garlic & Rosemary Lamb Rump served with crispy prosciutto and potato salad dressed with mint salsa verde 27-00(g)
Eye Fillet 250g with cauliflower and pumpkin gratin and a green peppercorn and mustard butter 34-00(g)
Seafood Risotto, Banana Prawns, Coral Trout and Hervey Bay Scallops served in a coriander, ginger and coconut cream sauce, topped with crispy lime and chilli soft shell crab 30-00©
Fish of the Day 32-00©
Tasmanian Salmon pan seared, sautéed Desiree potatoes, bok choy and red pepper emulsion 27-00(g)
Roast Chicken Breast on a lemon polenta cake with broccolini and a fresh Queensland mango salsa 27-00(g)
Penne with roast Mediterranean vegetable sauce, toasted pine nuts and fetta 23-00(v)
Beef and Basil Bangers served with parmesan potato mash, tomato jam and red wine jus 21-00(g)
Lambs Fry served with caramelized onion mash, bacon and red wine jus (served medium) 21-00(g)
Slow Braised Maple Pork Fillet served with potato, baby spinach, mustard aioli and sweet potato chips 27-00(g)
