KANGAROO LOIN white pepper & pecan crusted kangaroo loin with a horseradish & celeriac tart, seasonal buttered greens, red wine & cabbage relish and thyme jus
29.9
CHICKEN BREAST crocodile stuffed chicken breast with a barbeque sweet corn & red pepper risotto cake, baby spinach and a sticky balsamic glaze
31.9
PRAWN CAPELLINI capellini pasta with baked rockefeller tiger prawns, baby spinach, crispy garlic, crustacean oil and shaved pecorino
32.9
LOCAL REEF FISH on a saffron infused risotto with garden peas, roasted cherry tomatoes and a dill crème fraiche
33.9
YELLOW FIN TUNA TATAKI sesame rice crusted tuna tataki (served chilled) with a soba noodle salad, ponzu & sesame emulsion and wasabi aioli
33.9
DUCK CURRY twice cooked duck maryland with a dry burmese curry rub, sautéed potato & pineapple served with kaffir lime infused jasmine rice and a boiled egg
34.9
EYE FILLET salt rubbed eye fillet grilled with a burratta, sundried tomato & basil pesto, served on a potato & garlic puree with buttered seasonal greens and a green peppercorn jus
