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Dinner

Sunday to Thursday
5.30–9.30pm

Friday & Saturday
5.30–10pm

Grilled ciabatta with local olive oil 4.50

Antipasto 27.50

Tomato & basil bruschetta 13.50

Soup of the day 15.50

Fried squid with aioli 17.50

Shell pasta with salmon, roast red peppers & creme fraiche 23.50 / 33.50

Potato & ricotta gnocchi with free range ‘Nduja sauce 23.50 / 33.50

Silverbeet & pecorino risotto with toasted walnuts 21.50 / 31.50

West Coast whitebait fritter with  tartare sauce & watercress 27.50

Parmesan crumbed lambs’ liver, Gorgonzola dressed baby spinach 27.50

Today’s fish, sauteed zucchini ribbons, sliced potatoes & basil  34.50

Gilled Karitane baby crayfish on paua & potato salad 31.50 / 57.00

Crispy skinned, free range chicken breast on chili creamed corn 33.50

Grilled beef fillet on spatzle with truffle, reggiano & garlic butter  37.50

Seared lamb rump on a warm minted pea & bean salad 36.50

Crispy skin confit duck leg on red salad 38.50

Sides

Crushed roast potatoes, garlic and rosemary 8.50

Green beans and sea salt 9.50

Sautéed spinach 9.50

Rocket salad and Grana Padano 9.50

Puddings

Soft centered chocolate pudding with crème fraîche 15.50

Manuka honey cheesecake with feijoa conserve15.50

Passionfruit & coconut frangipane 15.50

Vanilla pannacotta with stone fruit soup 15.50

Cheese of the day 15.50

Dinner set menu 
$68 per person

FOR SHARING
Fried squid with aioli

Antipasto platter with grilled ciabatta

MAIN
Today’s fish, sauteed zucchini ribbons, sliced potatoes & basil

Silverbeet & pecorino risotto with toasted walnuts

Seared lamb rump on a warm minted pea & bean salad

SWEET
Soft centred chocolate pudding with creme fraiche

Vanilla pannacotta with stone fruit soup