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| Entree Choices |
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| Atlantic salmon gravlax stack with potato roesti, zucchini pancake, crème fraiche and salmon roe |
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| Saffron seafood chowder with prawns, scallops and fish |
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| Salt and pepper calamari with lime, chilli dipping sauce |
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| Ravioli of scallop and prawn with a touch of chilli, fresh tomato and basil |
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| Tempura tiger prawns with chilli, mango and passionfruit dipping sauce on a bean shoot salad |
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| Main Choices |
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| Suzuki mulloway fillet grilled with sauté potatoes, green lentils and spinach harissa yogurt sauce |
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| Whiting Fillets in beer batter, hand cut house chips, lemon and tartare sauce |
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| Ocean trout fillet grilled with a thai style rice noodle salad, lemongrass, coriander and chilli dressing |
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| Hiramasa kingfish fillet grilled with braised leeks and mashed potato, fresh tomato and basil concasse |
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| Barramundi and vegetable pie with potato gratin topping and tomato jam |
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| Dessert Choices (instead of entree) |
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| Affogato (vanilla bean ice cream drowning in espresso coffee with a shot of Brandy,Frangelico or Cointreau) |
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| Profiteroles with homemade chocolate ice cream centers served with a warm chocolate brandy sauce |
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| Flourless chocolate fudge cake with butterscotch sauce and muscat ice cream |
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| Trio of sorbets (ask waiter for flavours) |
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