Dinner Menu

 

Appetizers

Crispy braised bacon, hearts of romaine, potato mousseline, cheddar crisps, chive créme fraiche, green onion- $13

Salad of pickled beets, apple cake, goat’s cheese vinaigrette, frisée, walknuts – $12

Rockefeller soup, crispy fried oysters, creamed spinach – $15

Seared scallops, puff pastry, mango mousse, chipotle, macadamia nuts – $18

Steamed local mussels with tomato-horseradish ragoût, fried vermicelli – $15

Confit of duck leg with sesame crepe, chili yam, honeyed orange – $18

 

Main Course

Cured pork tenderloin, five spice spring roll, plum, pork belly, almond vinaigrette – $30

Marinated wild salmon with crispy polenta, black olive, broccoli-tonnato salad, roasted cauliflower and tomato- $30

Roasted breast of chicken, basil waffles, peanut sauce, yellow curry, kaffir lime, coconut  – $30

Grilled beef tenderloin with corn bread blue cheese-grilled cheese, jalapeno ranch, celeriac, roasted vegetables – $42

Chef: Jason Nienaber

Sous-chef: Ian Carr