Main Courses

Crumbed and fried whole boned King George Whiting with Italian salad		36
Steamed fillet of Coral Trout with Asian greens, caramelised soy, ginger, chilli, and a prawn & snapper fish cake		36
Baked fillet of wild NT Barramundi over Jerusalem artichoke puree with crispy prawns		36
Pan roasted fillet of Rock Ling with pear and parsnip puree and seared scallops		34
Pan roasted fillet of John Dory on crushed Nicola potatoes with smoked Woodbridge trout		34
Prawns with new season asparagus, macadamia nuts, ginger, garlic, steamed jasmine rice and prawn cakes		39
BBQ fillet of Yellowfin Tuna on horseradish mash with olive tapenade		34
BBQ Black Berkshire pork cutlet (280g) with apple mostarda and crackling		34
Two way lamb with goats cheese mash and honey rosemary sauce - roasted rack - slow braised lamb shank		34
Four tastes of Duck - Terrine of duck - Duck breast (served medium) in duck jus - Duck arancini - Crispy skin duck leg		36
Pepper crusted BBQ certified Australian Black Angus eye fillet steak with polenta chips and roasted bone marrow		39
9+ marble score Wagyu rump steak (500g) with cavalo nero and baby beets		62
Oven roasted Black Angus Chateaubriand fillet (for 2 persons) with fried Nicola potatoes, mushroom and red wine reduction		75

Sides

Green beans with garlic butter and macadamia nuts	10
Roast baby carrots with rosemary and extra virgin olive oil	10
Steamed Asian greens with oyster dipping sauce	11
Cauliflower béchamel gratin	11
Crispy cauliflower curry tossed in palm sugar, snake beans and peanuts	10
Salad of rocket, fresh pear, parmesan and balsamic dressing	10
Salad of celery, coz and ice butter lettuce with honey mustard seed dressing	10
Salad of lettuce, tomato, cucumber, fetta, olives and lemon juice	10
Salad of mixed lettuce and fresh QLD palm heart with balsamic	13
Bowl of Fries	10
Steamed jasmine rice	6
Potato mash	10