Vanilla ice-cream served in a tall glass topped with three berry fruit couli, double cream and a wafer
TRINITY CREME $12.00
Homemade cream custard, glazed with sugar fruits and served with ice cream and double cream
MASAI MARA $35.00
Prime beef sirloin grilled to your liking, served on a bed of roasted rosemary and minted potatoes, topped with a Wild mushroom and seeded mustard cream sauce, dressed with a tossed green salad
BOBBIE'S BREAD PLATTER $17.50
Mixed platter of breads served with a selection of homemade peste's, accompanied with rosemary marmalade
THE CONSERVATIONIST $29.50
Oven roasted carrot, kumara and pumpkin sauteed with roasted garlic, a spinach medley, nuts, raisins and feta, finished with a fresh herb yogurt dressing
PRAWN COCKTAIL $20.00
Succulent prawns served on a chiffonade of lettuce, topped with a spicy ivory sauce, accompanied with a wedge of lemon and tomato
SPICY BEEF& VENISON KEBABS $31.50
Prime venison and beef marinated with ginger, garlic and spicy arornats, skewered on bamboo with honey cured bacon and lightly grilled, topped with garlic roasted capsicums drizzled with 880 sauce and served on a bed of white rice, accompanied with a light green salad
KILIMANJARO $15.50
Tropical fruit salad infused with cognac and topped with meringue
Eye Beef Fillet cooked to your liking, wrapped in parma ham, served with potato, pumpkin, carrot pave with oven roasted vine tomato, onion rings topped with béarnaise sauce and jus
Fish of the Day N/A
Waiting staff will inform you
Lamb Nicoise Salad $26.50
Lamb Fillet with green beans, red onions, gourmet potatoes, soft boiled egg and olives served in a creamy honey and dill sauce
Sticky Date Pudding N/A
Served with toffee sauce, French vanilla bean ice cream and cream anglaise
Carbonara $23
Linguini, smoked chicken, bacon, mushrooms, and roquette, bound in a creamy white wine sauce topped with Parmigoano Reggiano
Belgium Chocolate Mousse $15.50
Served with poached tamarillo and white chocolate and raspberry ice cream
Seared Duck Breast $39
Served on kumara and ginger puree with a pork shiitake mushroom cigar and a fennel and orange coriander salad