Entrees

• Figs stuffed with goats cheese & wrapped in prosciutto with balsamic reduction
• Boston Bay mussels with chorizo sausage in rich tomato sauce
• Moroccan lamb with eggplant relish & mint yoghurt sauce
• Roast beetroot, fennel seed, roasted pumpkin & goats cheese curd salad
• Salt & pepper calamari
• Fried eggplant with roast capsicum & pine nut sauce
• Parmesan dusted grilled sardines with baby greens
• Potato & leek soup with shitake mushroom garnish
• Lobster & fennel bisque
• Pork belly with star anise & wild mushrooms
• Chinese roast duck & wonton stack
• Caramelised onion & goat cheese tart
• Cold terrine of salmon & tomato with lemon sauce
• Tuna tartare
• Tandoori salmon skewers with coriander yoghurt
• Stuffed calamari with rich tomato sauce
• Scallops in shell with angel hair pasta & lemon butter
• Coffin Bay oysters with organic raspberry vinaigrette
• Large field mushroom stuffed with ricotta, pancetta & thyme with reduced balsamic dressing
• Cappacio of roast beetroot with house smoked trout & passionfruit vinaigrette
• Chicken pistachio nut terrine with fig chutney
• Garlic & coriander prawns with soba noodles
• Thai prawn salad on banana leaf
• Whitebait fritters with lemon mayonnaise
• Zucchini feta & mint fritters on baby spinach salad
• Smoked salmon on sliced bagel with avocado & rocket salad
• Scallops wrapped in prosciutto on truffled potato
• Roast almond quail deboned & stuffed with muscat grape sauce
• Tom Yum chicken or prawn soup
• Vogole (clam) pasta
• Mozzarella, apple & rocket salad with parmesan wafer
• Cappacio of kingfish with semi dried tomato & olive tepanade
• Italian calamari salad
• Thai beef salad
• Roasted sardines with slow roast tomatoes & smoky paprika
• Kumara & goat cheese croquettes
• Individual crab & avocado cream tarts