Trading Hours: Open 10am everydayClosing at 3.00am
A choice of 2 (alternate drop) for each course selected If a choice of 3 is required there will be an additional charge of $5 per head
Indian style carrot enhanced with coriander and coconut and garnished with crisp poppadums Cream of roasted butternut pumpkin, ginger and honey with a toasted baguette Traditional Italian minestrone with pesto and parmesan toasts Potato and leek with grilled sourdough Smoked ham and pea with garlic croutons
Delicate chicken and mushroom crepe, gratinated by shaved parmesan and mozzarella cheeses Individual vegetarian tartlet with olives, caramelised onion, char-grilled capsicum, complimented by a roast tomato coulis Thai chicken salad in crisp wonton cups with fresh limes, coriander and a touch of chilli Ebor smoked trout and kipfler potato salad with rocket with a honey mustard dressing Fresh asparagus spears wrapped in prosciutto and napped by a lemon scented hollandaise (November – March)
Roast butternut pumpkin flan with walnut pastry, filled with Goat cheese and balsamic glaze, complimented by a mesclun salad and balsamic reduction Smoked Tasmanian Salmon with wild rocket and a horseradish cream Fresh Coffs Harbour king prawns with mesclun salad and cocktail sauce (conditions apply) Tuna brochettes with a rocket and beurre bosc pear salad Chicken satay brochettes marinated in the Wicklow’s own spicy peanut sauce with jasmine scented rice Beef bourguignonne served in a vol au vent case accompanied by a crisp garden salad
Chicken breast pocked with pumpkin, spinach and fetta served on a bed of aromatic cous cous with spiced yoghurt dressing New England roasted veal with a thyme and potato scone and Madeira jus Fillet of barramundi with confit cherry tomatoes, chat potatoes and salsa verde Braised lamb shanks with slow roasted tomatoes and gremolata mashed potato
Chicken breast pocketed with avocado and King Island brie with a Dijon mustard cream sauce Fillet of Tasmanian Salmon on a bed of lemon and basil risotto Veal saltimbocca pocketed with Bocconcini cheese, fresh sage and prosciutto served with braised white beans and artichokes Char- grilled Tuna steak complimented by a nicoise salad of potato, beans and tomato Slow roasted sirloin fillet, served medium rare with a creamy polenta and oregano sauce Slow braised lamb leg with preserved lemon, parsley and garlic with Greek style potatoes
A warm bread roll and vegetables accompany all mains meals unless specified.
Vanilla panna cotta with fresh strawberries Hot banana & sticky date pudding served with butterscotch sauce and vanilla bean ice cream Homemade hazelnut and honey ice cream “semi freddo” Chocolate Jaffa – couverture chocolate terrine served with marinated oranges and almond Florentine