Mediterranean vegetable ragout accompanied with Israeli cous cous, lemon and polenta gnocchi, Portobello mushroom and mainland feta and sauteed spinach
Chilli and Garlic Prawns (GF)(DF) $17.00
Marinated prawns with avocado salsa, lemon aioli, lime & coconut
Calamari $16.00
Tempura strips of calamari with a fresh melon and radish slaw, soba noodles with green tea and peanut vinaigrette and Wasabi mayo
Beer Battered Fries $8.50
Fillet of Beef $38.00
Grilled angus eye fillet with sweet bread ravioli, beef marrow bon bon, bordelaise sauce, Beetroot Mousse and creamed Spinach
With your choice of one of these supreme Killinchy gold flavours: Vanilla Bean / Manuka Honey and Almond / Chocolate Fudge Brownie / Maple and Walnut. Served with chocolate sauce. Hazelnut wafer, chopped nuts and whipped cream
Fish of the Day (GF) (HC) (*) $31.50
Market available fish, oven baked and served with Lemon polenta gnocchi, Israeli Cous Cous, Caponata finished with house made Gremolata
Served with potato and leek rosti, glazed parsnip, crushed peas, wilted greens and beurre blanc sauce.
Lamb Shank $20.00
Lamb shank with parsnip and potato mash and seasonal vegetables. Served with rosemary and onion gravy.
Ice Cream Sundae $8.00
Vanilla ice cream topped with whipped cream and your choice of either - Mixed berry compote / Chocolate sauce with grated chocolate / Caramel sauce with chopped nuts
Venison Tenderloin $36.00
Denver tenderloins served with potato and leek rosti, pumpkin puree, beetroot relish and savoy cabbage with cashew nuts.
Roast of the Day $12.00
Served with roast vegetables and greens.
Fish and Chips $12.00
Beer battered fish served with chips, a petite salad and tartare.
Chicken Breast $28.50
Cashew nut and herb stuffed chicken breast encased in filo pastry with parsnip and potato mash. Served with seasonal vegetables and sherry gravy.
Chicken Salad $20.00
Chicken breast served with a fresh salad finished with an aioli dressing.
1. Eat the skin by dipping it in a salted black doris plum sauce then sugar, we call it ‘Duck candy’. 2. Wrap the meat with your choice of 5 spice duck stuffing sauce, hoisin or chili mayo with crisp vegetables or fruits. 3. Finish with warm brandy and duck stock shooter.
Two ‘Hot-As’ Chilies $4
Camembert & Quince Jelly $14
rolled in chopped hazelnut
Kung Pao Pow! $24
So the idea of this dish to hunt through the chillies in the tangy hot sauce, discovering the braised chicken and roasted peanuts.