Menu

served with home made butter and sea salt

natural or with verjus granita and pickled grape

Squid ink tortelloni stuffed with barramundi and scallop mousse served with bisque reduction, confit tomato, dill, chives, shellfish jus and roasted garlic crumb

fresh marinated Fremantle octopus

home made traditional mozzarella, parmesan and tomato arancini

in a rich basil, tomato sauce and parmesan cheese

with lamb, wild mushrooms ragù and chives, finished with parmesan cheese
 

seafood home made fettuccine with mussels, barramundi, octopus, cherry tomatoes, tossed in a light white wine sauce

pork belly served with apricot puree ,choucroute, apple fondant, jus

lamb rack, heirloom carrots, home made harissa and Manuka honey jus

wagyu beef chargrilled, sprouts, stout pickled onions, roasted cauliflower puree, asparagus, jus

WA kangaroo backstrap with macadamia puree, braised endive, plum relish, jus

beer battered “goldband” snapper fillet with kipfler potatoes, peas and aioli

served with seasonal produce – let the Chef impress you

fresh chilli, whipped lemon butter & puffed quinoa

fresh wild rocket salad seasoned with organic extra-virgin olive oil and balsamic glaze

handcut kipfler fried chips topped with speck

vanilla sponge, ice-cream, raspberry compete

tiramisu inspired semifreddo served with raspberry jell and fig sorbet

home made sorbet: limoncello, blood orange, guava, black currants

Home made vanilla gelato topped with a shot of locally brewed coffee

served with summer berry coulis, persian fairy floss and sorbet

served with caramelised banana, walnut praline and vanilla icecream

home made from organic limes