A La Carte Menu

A crusty Italian bread roll served with butter.

Served with crispy bread, salad greens, and balsamic glaze.

Finished with spiced yoghurt and torn basil leaves.

Tender Royal grain-fed young eye fillet tossed through Asian greens with a coriander, lime and mint dressing, sprinkled with toasted cashews and crunchy noodles. (available GF)

Roasted cherry tomatoes, basil, Spanish onion, and marinated bocconcini on crispy sourdough with balsamic glaze.

A flavoursome winter soup to tantalise the tastebuds served with a herb infused toasted pita. (available GF)

Crumbly shortcrust pastry filled with roasted honey pumpkin, goat’s cheese, parmesan and leek, garnished with a balsamic herb salad.

Creamy risotto balls filled with sun-dried tomato and bocconcini, served on tomato Napoli with rocket garnish.

Poached Salmon infused with exotic flavours served with Jasmine Rice & Asian Greens.

In a red wine jus served with potato and pumpkin gratin, balsamic beetroot, maple carrots and pumpkin puree.

On a tomato, chickpea and borlotti bean stew with a toasted pita garnish.

With roasted kipfler potatoes, mango, lime and mint salsa finished with a light watercress salad.

Served with Duchess potatoes and steamed greens.

Filled with Pancetta & Pate resting on a green pea potato smash with fresh greens and mushroom dijon jus.

Served on sweet potato battons and English spinach drizzled with a light hollandaise sauce.

Served with a pea puree and Pommes Au Gratin.

Resting on a tangy bean salad, served with a seasoned potato stack.

Slow cooked in a red wine beef jus with winter herbs, served on a pea puree mash with buttered asparagus.

Tender chicken breast pocketed with sun-dried tomatoes, basil and cream cheese with a creamy potato mash and crisp greens.

Succulent baked fish served on a warm potato, tomato and asparagus salad, finished with a tangy salsa and served with halloumi fries.

Resting on a potato and parsnip puree, buttered asparagus spears and beetroot arancini.

Served with wilted spinach, potato fondant, fig gravy and duchesse carrots.

Coconut mousse filled with pineapple, lime and passionfruit compote, set on a coconut shortbread base.

Chocolate shortbread pastry filled with a chocolate and hazelnut praline topped with dark chocolate ganache.

Petite desserts of chocolate mousse tart, milk chocolate yuzu & sesame and baked white chocolate and coconut cheesecake made with Valrhona chocolate.

Raspberry opera cake with a chocolate ganache, raspberry jelly and raspberry sand.

A flourless chocolate and soft caramel hazelnut cake wrapped in coffee mascarpone mousse with a crisp outer chocolate shell.

Delicate sweet short pastry with tangy lemon curd filling, topped with soft meringue.

Passionfruit cheesecake layered with tropical compote, on a chocolate praline base with sweet shortcrust pastry.

Vanilla shortbread with caramel frangipane, topped with salted caramel and caramelised apple.