SPINACH & MUSHROOM PAELLA
THE TIMELESS COMBINATION OF FIELD MUSHROOMS FRESH SPINACH COOKED IN A FLAVOURSOME VEGETARIAN STOCK. FINISHED OFF WITH PARMESAN AND TOASTED PINE NUTS |
20.50 |
RECOMMENDED WINE 'MILLAMAN CONDOR, SAUVIGNON BLANC' | |
FLAME GRILLED CALAMARI
FLAME GRILLED WHOLE BABY CALAMARI SERVED WITH FRESH LEMON & HERB INFUSED OLIVE OIL DRESSING |
15.50 |
HISTORICALLY, TAPAS WERE STARTED SPAIN IN AN EFFORT TO PUBLIC DRUNKENNESS. THE THEN KING OF SPAIN MADE IT MANDATORY FOR BARS TO SERVE FOOD TO THEIR PATRONS. | |
TAPAS |
Victorian Farmed Eye Fillet of Beef Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus | N/A |
Duck Terrine Tender confit duck terrine wrapped in prosciutto, accompanied by a wild berry relish and cornichons | N/A |
Smoked Salmon & Avocado Smoked Tasmanian salmon and avocado mousse, dressed with baby capers, red onion and tomato salsa | N/A |
Chef’s Selection of Local Cheese Matched with a quince paste, golden crisp water crackers, and a spiced fruit loaf | N/A |
Victorian Farmed Eye Fillet of Beef Paired with a rosemary and thyme scallop potato, fresh seasonal vegetables, onion marmalade and red wine jus | N/A |