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Appetizers

Breads and dips 10 Warm marinated rainbow olives 10 Grilled haloumi with balsamic figs 10

Entree

Chicken liver pate served with caramelized red onion 14 Natural Sydney rock oysters with a lime habanero vinaigrette 4ea Beetroot croquettes with saffron aioli and balsamic glaze 16
Garlic prawns with crispy focaccia 18

Salads

Grilled chicken salad with walnuts, apple and caramelised onions 14 Traditional Caesar salad 12 Moroccan lamb salad with a minted yoghurt dressing 14

Main course

300g grain fed sirloin served with potato puree and either béarnaise or pepper sauce 30 Chicken sabrasada with green peas, mushrooms, corn and a brandy jus 28 Lamb rump with rustic mash and a rich minted and cinnamon yoghurt 29
Pan fried ocean trout with chorizo, eshallots and a dill and lemon blanc 29 Moules mariniere with garlic, crème de tomates and fresh chili 26 Trio of mushroom and cheese risotto 22
Prawn, cherry tomato spaghetti with chilli and garlic confit 24

Sides

Potato puree 10 Chunky frites 10 Garlic buttered greens and toasted almonds 10
Mixed leaf salad with lemon and white wine vinaigrette 10 Garlic bread 7


Dessert

Classic vanilla bean crème brulee 16 Sticky date pudding with caramel sauce and ice-cream 16 Eton mess 16
Cheese plate with quince paste 18

Coffee and Tea

Selection of mocopan coffee including de-caffeinated 5 Selection of T2 teas 5

Petit fours

Lemon meringue tart 4 Miniature hazelnut brownies 4

Digestif

Cointreau with fresh lime 11 Frangelico with fresh lime 11 De Bortoli Nobel One 11
Grandfather Tawny Port 16

Reservations Essential: 02 9326 9003
Tuesday to Saturday 5.30pm onwards


We make a beautiful place.