We have made a quick menu that is intended to suit a scope of tastes. Our determination of value cuts of meat are justified even despite the visit, and our friendly restaurant group will joyfully prescribe a drop to coordinate.

ENTRÉE

CHICKEN LAKSA SOUP

s1

with chicken dumplings, rice noodles, singed shallots and crisp coriander

MIXED TOMATO AND BEAN SALAD

s2

with cut green tomatoes, cherry tomato variety and an orange and thyme lessening

OYSTERS

s3

served either normal with mignonette dressing or Kilpatrick with fresh bacon and lemon

MAIN

CRISPY SKIN DUCK BREAST

s4

with fondant potatoes, squashed green peas, nectar coated carrot and red wine jus

SLOW BRAISED PORK BELLY

s5

with celeriac remoulade, steamed broccolini and red wine jus

CONFIT CHICKEN MARYLAND

s6

on a wild mushroom risotto and sprinkled with sage and verjuice sauce

SEARED SALMON FILLET

s7

with a poached king prawn, broiled eggplant purée and braised white cabbage

BURGERS AND SANDWICHES

s8

BEEF BURGER

s9

hamburger, bacon, blended lettuce, tomato, Swiss cheddar caramelized onion and aioli with tomato relish and chips

CLUB SANDWICH

s10

 

chicken bosom, firm bacon, fried egg, lettuce, tomato, and aioli with a greenery enclosure a plate of mixed greens

STEAK SANDWICH

s11

steak, bacon, blended lettuce, tomato, Swiss cheddar caramelized onion and aioli with tomato relish and chips

DESSERT

YOGURT PANNACOTTA

s12

with red wine poached pears, crunchy tuile scone and dark sesame frozen yogurt

LEMON CRÈME BRÛLÉE

s13

with white chocolate ganache, sugar shard and blood orange sorbet

APPLE AND CARDAMON TARTE TATIN

s14

with green apple sorbet and broiler heated green apple crisps