February / March
2010

prix fixe $65.00
your choice of starter, main course, shared dish and pudding or cheese board

starter $17.50
hot smoked salmon with potato, olive and green bean salad
duck and mushroom terrine with cornichons and toast
tagliatelle of oyster mushrooms and tarragon
venison pie with parsnip puree and beetroot
pea soup with seared scallops and bacon

main $32.00
ratatouille stuffed red pepper with aubergine crepe and sundried tomato arancini
lamb cutlets with braised shoulder pie, potato gratin and pea puree
braised pork belly with head to toe pork sausage and puy lentils
beef ribeye with fat chips, angus burger and béarnaise
pan seared brill with crab tortellini and shellfish sauce

shared $8.00
handcut fries with housemade tomato sauce and aioli
sautéed potatoes, chorizo and chives
tomato, buffalo mozzarella and basil
broccoli, brown butter and almonds
peas, carrots and broad beans

our new zealand cheese board $15.00
whitestone windsor blue
evansdale farmhouse
gruff junction gouda

pudding $15.00
chocolate delice with peanut butter icecream and macadamia praline
sticky date pudding with vanilla icecream and butterscotch sauce
chocolate pithivier with coffee sorbet and mascarpone
crème brulee with strawberry sorbet and shortbread
sorbet terrine with summer berries and basil