Main Courses ($30)

Herb Stuffed Chicken Breast
With fresh cherry tomato, Spanish onion, green bean and spinach salad finished with a basil and lemon aioli (GF)

Barramundi Fillet Crumbed in a Herb and Caper Crust
With fresh asparagus and smashed potato and a side of fragrant tartare sauce

Stuffed Tomato Parcels
With pine nut, spinach and tasty mozzarella cheese gratinee and sauteed mushrooms (GFV)

Herb Marinated Lamb Cutlets
On a chunky Greek salad, finished with a balsamic vinaigrette (GF)

Oven Baked Tasmanian Salmon
On a sweet potato mash, baby spinach and finished with a lime aioli

Herb and Parmesan Crusted Sirloin Steak
With roasted potatoes and Yorkshire pudding finished with a cabernet and green peppercorn jus

Asian Spiced Duck Confit
On wok tossed Asian vegetables and shredded buttermilk crepes

 

To Accompany ($9)

A Roquette and Parmesan Salad

Potato Gratinee

Green Beans, Toasted Almonds and Fresh Chilli

 

GF - Gluten Free
V - Vegetarian