served with fondant potatoes, sage, onion and apricot stuffing and a slow roasted tomato, finished with jus and red currant sauce
SPOTTED DICK $12.00
traditional English sultana and lemon pudding with custard and late harvest reduction
AORAKI SALMON $28.00
carefully selected salmon raised in pristine alpine waters, citrus baked and served with polenta chips accompanied by pea puree parsnip puree, finished with lemon pepper hollandaise sauce
CREME BRULEE CHEESECAKE $12.00
served with rhubarb compote and amaretto creme Anglaise
Oven warmed olives with mint (V)(GF)(DF)
LEAK AND MUSHROOM ARANCINI $15.00
cheese risotto balls in panko crumbs fried and served with a smoked paprika, tomato and roasted capsicum sauce
Pan fried calamari with chorizo (DF)
VEGETARIAN TRILOGY(V) $28.00
fig and goats cheese filo wrap served alongside butternut pumpkin puree, kumara and rosti with wilted spinach and a poached egg
Pickled vegetable spring rolls on prety crazy peanut and popcorn saliva salad
Steamed Coconut Rice $6
1/2 Bamboozle Beijing Duck $42
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.
Teriyaki Beef Fillet $32
on tomato wasabi salsa and crispy poppadum’s
Ve Gan (Pickled Vegetables) $14
Sweet Apple Pork Fillet (3 Skewers) $14
Chinese Vego Doughnut (1 X Steamed & Fried) $11
Malaysian style steamed bun filled with vegetables and nuts then deep-fried and rolled in sweet chili glaze