Alacarte Menu

Friday Nights (fortnightly) 6:00pm - 10:00pm 2 Course: 42.00 3 Course: 54.00

Entre
Fresh Coffin Bay Oysters: (gf).
3 Kilpatric and 3 Natural served with cocktail sauce and Lemon wedges

Steamed Scallops and Prosciutto: (gf)

Kafier lime marinated & steamed sea scallops with prosciutto and asparagus topped with a balsamic reduction

Duck Confit with l'orange glaze: (g/f)

Slow cooked duck breast confit set on celaric puree topped with apple and balsamic glaze

Goats cheese and basil soufflee: (v) (gf)

Twice cooked goats cheese soufflee served with sweet pea puree and a mild tomato relish

Main Course
Oven baked stuffed chicken breast: (gf)
Stuffed with a Bacon, semi-dried tomato and cream cheese farce served on a creamy Potato Mash and wilted baby spinach topped with warm lemon and lime Hollandaise

Federal style Filet Mingion:

Seared eye fillet medalians wrapped with prosciutto cooked to your liking served on bed of sweet potato mash and wilted baby spinach topped with a red wine jus and sweet corn

Crisp skin pan seared Kingfish fillet: (gf)

Crispy skin pan fried Kingfish fillet served on a spanish onion ragout with lime poached prawns topped with a coconut, passionfruit and cream sauce

Warm wild mushroom and asparagus terrine: (v) (gf)

Sauteed wild mushrooms, zucchini and baby spinach terrine served with buttered bok choy roasted pumpkin polenta

Dessert
Deconstructered lemon curd tart: (v)
Served with crushed toffee hazelnut and vanilla ice cream

Warm strawberry and rhubarb tart: (v)

Served with raspberry chocolate shards and macadamia ice cream

White chocolate and coffee panecotta sundae: (v) (gf)

Served with cream and fresh berries

Cheese board for two: (v) (gf)

Chef's selection of 4 varieties of vintage and delecate cheese accompanied with dried fruit and nuts, cherry tomato, fruit chutney and crackers