Lunch and Dinner Menus


Half dozen rock oysters, eschallot and red wine vinegar
Half dozen rock oysters, Champagne sabayon
Shell fish bouillabaisse with rouille and garlic croutons
Goats cheese tartlet, red onion confit with micro greens
Salad of asparagus, prosciutto, shaved parmesan and walnut dressing
Kingfish sashimi: mango and avocado salsa, soy ginger dressing


Grilled barramundi fillet, green beans and herb butter
Oven roasted duck, chestnut, sweet potato mash and orange reduction
Braised Navarin of Lamb, with spring vegetables and rosemary
Char grilled beef fillet, wild mushrooms, gratin dauphinois & red wine jus
Organic chicken breast, prosciutto, rocket, roma tomato and stock reduction
Vegetarian tortellini, beurre noisette and baby spinach


Vanilla Blancmange, sugared current cluster and sable biscuits
Hazelnut and vanilla soft meringue, burn orange caramel
Dark chocolate and cream of chestnut , berry coulis
White chocolate panna cotta, dessert wine poached pears
Tiramisu, Tia Maria crème anglaise
Mise en Place cheese plater, muscatel and figues