Tender salt and pepper calamari served with salad, chips and a lemon pepper aioli.
Lamb Backstrap $36.00
Lamb backstrap with roasted vegetables, honey glazed carrots, and crushed peas. Finished with rosemary jus.
Chicken Breast $28.50
Cashew nut and herb stuffed chicken breast encased in filo pastry on parsnip and potato mash. Served with seasonal vegetables and sherry gravy.
Chips $5.50
served with Tomato Sauce
Eye Fillet $36.00
Cooked to your liking on potato and parsnip mash with wilted spinach, crumbed stuffed Portobello mushroom and roasted shallots finished in red wine jus.