Menu - 2 courses $70 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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"The roving breezes come and go, the reed beds sweep and sway, The sleepy river murmurs low, and loiters on its way, It is the land of lots o' time along the Castlereagh."
The Travelling Post Office
Our Team

Restaurant Manager
Robert Lemonjian
Executive Chef
Marco Bonanni
Functions & Events
Beverley Hollas-Clayton