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Entrees
Entrees
Succulent salt and pepper squid
Served with rocket and pear salad and a side of aioli
$17.90
Layers of smoked salmon and prawns
Served with avocado, semi dried tomato and roasted capsicum salsa drizzled with a balsamic honey oil dressing, topped with sautéed prawns (GF)
$18.90
Slow roasted free range pork belly
Served with seared scallops and finished with a maple syrup glaze
$17.90
Bloody mary mussels
Black mussels with napolitana sauce,
celery pieces, vodka, worcestershire sauce and chilli
with toasted woodfired bread (GF)
$17.90
Garlic prawns
Served in a sizzling hot pot in extra virgin olive oil with parsley, chilli tomato compote and toasted woodfired bread
(Also available in cream based) (GF – with no bread)
$17.50
Bresaola
Air dried beef fillet served with crispy crepes, shaved parmesan cheese and woodfired bread and olive oil
(GF – with no bread)
$17.90
Puff pasty tartlet
with pumpkin, gorgonzola cheese and roasted hazelnuts
$16.90
Half oven roasted spatchcock
in pan jus served on a bed of pye lentils and fresh herbs (GF)
$17.90
Tempured battered Glenorie zucchini flowers
filled with ricotta and lemon zest served on a polenta cake and salsa verde
$17.90
