A L L P R E M I U M C U T S S E R V E D W I T H P A R S N I P P U R E E , G R E E N S A N D C H O I C E O F S A U C E

F R O M T H E G R I L L

L 3 2 G A R L I C P R A W N S 1 3

L O B S T E R T A I L 4 8300g West Austral ian

B R O C C O L I N I 9almonds, buerre noisette

H O N E Y G L A Z E D C A R R O T S 9dukkah

S A U T E E D M U S H R O O M S 9herb butter

D U C K F A T P O T A T O E S 1 0

B E E R B A T T E R E D C H I P S 9aiol i

C A U L I F L O W E R G R A T I N 1 4

M A C N ' C H E E S E 1 2

H O U S E S A L A D 7pear vinaigrette

N E W O R L E A N S C o l e S L A W 7

a d d - o n S

S I D E S

P R E M I U M C U T S

300g P O R K R I B E Y E 3 1

300g N Y S T R I P L O I N 3 8

200g E Y E F I L L E T 4 0

GF

GF

GF

400g B E E F R I B E Y E 4 6

GF

garl ic cream

bearnaise

S A U C E S

red wine jus

mushroom GF

VGF

VGF

VGF

VGF

VGF

VGF

V

GF

V

GF

GF

S P E C I A L I T Y C U T S

hand carved, slow roasted to medium-rare, duck fat potatoes, honey glazed carrots, greens,creamed horseradish, red wine jus

P R I M E R I BGF

S T E A K & P R A W N SGF

NY str iploin, L32 garl ic prawns, duck fat potatoes honey glazed carrots, greens

4 9300g

NY str iploin, 300g West Austral ian lobster tai lduck fat potatoes, honey glazed carrots, greens

S T E A K & L O B S T E R 8 3300g GF

prawns, squid, f ish, mussels, greens, bearnaise

O S C A R S T R I P L I O N 4 8300g GF

shiraz poached pear, parsnip puree, greens, red wine jus

B L U E C H E E S E S T R I P L I O N 4 5300g GF

parsnip puree, greens, L32 spiced beef jus

B R A I S E D B E E F B R I S K E T 3 6350g GF

250g 3 8 350g 4 8

GF

GF

GF

S E A F O O D

GF

GF

mussels, prawns, f ish, squid, chorizo, chicken, capsicum, cajun tomato arborio r ice

S E A F O O D J A M B A L A Y A 3 9

C O N E B A Y B A R R A M U N D I

pea puree, roasted almonds, shallot & herb salad, pear dressing

T A S M A N I A N S A L M O N 3 6

mediterranean panzanella salad

3 5

300g West Austral ian lobster tai l , garl ic butter , lemon & di l l r isotto

L O B S T E R T A I L D I N N E R 6 8

GF

GF

A D D W E S T A U S T R A L I A N L O B S T E R 4 8

1 5 9

N A T U R A L O Y S T E R S , S M O K E D S A L M O N , P R A W N C O C K T A I l

C H I L L I M U S S E L S , O L D B A Y S E A S O N E D F I S H W I N G S

D I L L M A R I N A T E D S Q U I D , G A R L I C P R A W N S , G R I L L E D M A R K E T F I S H

S E A F O O D P L A T T E Rfor two

C H I C K E N & R I B S

ful l rack of pork r ibs, New Orleans coleslaw, chips

F U L L R A C K R I B S 4 7

bacon wrapped chicken breast , apricot cream cheese, duck fat potatoes, greens

C H I C K E N M I G N O N 3 3GF

bbq chicken breast , half rack of r ibs, New Orleans coleslaw, chips

C H I C K E N a n d R I B S 4 5

P A S T A

creamy chicken pesto l inguine

C H I C K E N P E S T O 2 9

M U S H R O O M G N O C C H IV

sauteed mushrooms, wi lted spinach, peas, cream sauce

2 9

pan fr ied mussels, prawns, f ish, squid, confit tomatoes, sugo

S E A F O O D L I N G U I N E 3 3

spinach & r icotta, cherry tomato, black ol ive, capsicum, rose sauce

R A V I O L I 2 7

V