Menu - 2 courses $65 or 3 courses $85 

Arrival times on Friday and Saturday evening available for 6 pm, 7 pm and 8 pm

Sunday lunch 12 pm and 1.30 pm

Entree

Seared Scallops, Dukkah Scented Pumpkin, Pico de Gallo

Zitoni Pasta and Corn Fed Chicken Ragu, Grana Padana and Salsa Verde  

Soup of the Day and Rosetta Roll       

Vodka and Citrus Cured Salmon with Apple, Bean and Wombok Salad, Beetroot and Crispy Leek 

Crispy Duck  with Rice Noodle, Lettuce and Yuzu Dressing   

 

Breads (additional charge)

Pita, Beetroot Labneh and Zaatar    $ 8.00

Flat Bread, Olive Oil, Rosemary and Sea Salt   $6.50

Garlic Bread  $4.80

Herb Bread  $4.80

Rosetta Bread Rolls with Cultured Butter $4.50

Gluten free Bread Roll with Cultured Butter $2.50

 

Main Course

Grilled Snapper on Asparagus, Saffron and Pea Risotto Cake, Cray Fish Bisque

Tenderloin of Beef  with Crispy Potato, Smoked Eggplant, Rosemary and Red Wine Jus    

Peppered Kangaroo with Fennel Confit and Mushroom Pate    

Beef and Guinness Pie with Paris Mash 

Quail with Pea and Pancetta Mash, Zucchini Flower and Braised Peppers

Barbequed Seafood with King Prawn and Crispy Crab, Lemon, Chilli and Garlic Dressing (additional $12.50 pp)

 

Side Dishes (additional charge)

Shoestring Fries      $7.50/ $13.50

Garlic and Rosemary Roast Potatoes     $13.50

Brussel Sprouts, Bacon, Pine Nuts and Maple Syrup  $13.50

Braised Spinach with Garlic and Chilli $13.50

Rocket, Pear and Parmesan Salad with Red Wine Vinaigrette   $15.00

Roma Tomato, Buffalo Mozzarella, Basil and Aged Balsamic   $15.00

Mixed Leaf Salad with Champagne Dressing $14.00

Shaved Fennel and Chicory Salad with Mustard Seed Vinaigrette $14.50

 

Dessert

Espresso Martini Panna Cotta, Honeycomb and Longan   

Mango Souffle with Coconut and Lime Sorbet

Jaffa Mousse Sacher Torte, Candied Pineapple and Meringue   

Hazelnut Nougat Gelato Terrine with Creme Anglaise and Raspberry Coulis

Pear and Cranberry Crumble with Vanilla Bean Gelato

 

                                                                                                                                                       

Please also see our Vegetarian menu on the website.

Please note that we are unable to accept any discount cards at this time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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Our Team

Restaurant Manager
Robert Lemonjian

Executive Chef
Marco Bonanni

Functions & Events
Beverley Hollas-Clayton