ENTREE
soup of potato, chicken stock, rich cream, sautéed bacon and leek (G)
gulf prawns, garlic, tomato, onion, white wine, butter and rice pilaf (G)

VEGETERIAN TASTING PLATE – SEASONAL (SAMPLE)
spinach and taleggio arancini, woodside goats curd, smoked aubergine and
caramelised onion filo tart, sesame crusted haloumi, ruby grapefruit and asparagus (V)

MAIN COURSE

Pork tenderloin, chicken and fennel farce, juniper berries, gin, rich cream, pancetta
and watercress (G)
chateaubriand, certified angus beef tenderloin, bordelaise sauce, herbed tomato,
asparagus and hollandaise sauce
MARKET FISH – SEASONAL (SAMPLE)
pan fried barramundi, tomato, dill, caper and preserved lemon salsa, crumbed fennel and radicchio
VEGETERIAN – SEASONAL (SAMPLE)
portobello mushroom, café de paris butter, asparagus, sherry cream, melon, celery,
and flowers (V,G)

DESSERT

Yoghurt and vanilla bean panna cotta, rosewater rhubarb, pistachio nougatine and
freeze dried raspberries (G)
chocolate doodle, crepe, vanilla bean ice cream, chocolate sauce and rich cream

gelati plate (G)
blood orange gelato and sugared lime
raspberry gelato and pear crisp
passionfruit gelato and candied orange