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Sides & Starters |
Entrees
Mains |
Desserts
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Sides & Starters -top of page-
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French Fries served with aioli sauce.
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Mesclun leaf salad with balsamic vinaigrette.
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Green Salad with feta, olives & vinaigrette.
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Served with sour cream.
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Suitable for two.
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Entrees -top of page-
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| Entrees are available in Main Size for $23.00 |
Served with garlic bread.
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Mushrooms and Camembert pieces, Crumbed and crispy fried, served with plum sauce on mesclun garnish.
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Crumbed crispy fried squid rings, served with chilli cucumber salad and tartare sauce.
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Chicken satay skewers served with cucumber salad.
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Half dozen fresh mussels steamed with lemon and garlic.
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Glazed in white wine, creamy sauce served with mesclun leaf salad.
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Seared in lemon garlic butter, served with green salad, and sweet chilli sauce.
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Mains -top of page-
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Grilled pork loin with braised red cabbage, green beans and roasted vegetables topped with port wine sauce.
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Pan fried chicken breast stacked with brie, pepperoni salami, served with courgettes, crispy bacon, mashed potatoes and garam masala creamy sauce.
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Fettuccine, tossed in white wine, with prawns, scallops, mussels, squid and creamy mushroom sauce.
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Mushroom risotto with parmesan cheese and grilled season vegetables.
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Fresh egg spaghetti with roast eggplant, capsicum, courgette, onion, cooked in olive oil, tossed with garlic tomato sauce.
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Pan seared in lemon garlic oil, creamy sauce, Served with braised red cabbage, carrot, beans and mashed potatoes.
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Grilled new zealand lamb rack served with grilled tomato, carrot, portobello mushrooms, mashed potatoes and port wine sauce.
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Pan seared in lime butter, Served with ASPARAGUS, grilled tomato, mashed potatoes, mashed kumara and port wine sauce.
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A 250g scotch fillet cooked to your liking topped with a creamy mushroom sauce served with courgettes, spinach, and roasted vegetables.
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A succulent 200g Eye Fillet Covered in your choice of the pepper mushroom or red wine sauce served with roasted vegetables, eggplant and spinach.
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Braised lamb shanks served with mashed potato, grilled tomato in a red wine gravy sauce.
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Desserts -top of page-
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Sponge cake soaked in coffee and brandy layered with mascarpone create cheese.
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Coconut and vanilla panna cotta with fresh fruits, plum and chocolate sauce.
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Authentic french cold, light creamy dessert with carmelised shell.
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Only for the true chocolate lovers. Served with vanilla ice cream.
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French vanilla, chocolate and berry ice-cream.
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A temptingly rich chocolate mousse infused with dark rum and orange.
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| Prices as of September 2010. |
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While every effort is made to keep the menus current, prices
and menu items are subject to change and seasonal variation. All prices include GST
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