Entrées ($15)

Pan seared Kangaroo fillet
On roasted sweet potato puree, finished with a light Shiraz jus

Clyde River Oysters
Served with a trio of lime aioli, chilli and ginger and salsa dressing (1/2 dozen $12, 1 dozen $18)

Sautéed Lambs fry
Tossed with baby spinach leaves and served with a lemon and wholegrain mustard dressing

Risotto aux Fruits de Mer
King prawn, bug tail and smoked salmon risotto in a creamy lemon and chardonnay sauce

Oven Roasted Field Mushrooms
Filled with basil pesto goats cheese and served on a slow roasted tomato tartlet

Leek and Brie Soufflé
Twice cooked caramelised leek and brie souffle served with a wild roquette salad

Teatro Platter Con Carne $30
The Chef's choice of Mediterranean themed antipasto with a selection of cold and cured meats (for 2)