Sunday Interactive Dinner Experience | $69 |
Crème brulee of the day - Traditional French custard | $20 |
South Cape Angus Fillet - Slow cooked Rib Fillet. Served with fries and a garden salad with red wine jus or béarnaise sauce | $58 |
Smoked Salmon Salad - Shaved fennel, baby spinach, tomato, orange segments and cedar smoked salmon | $28 |
Atlantic Salmon - Fresh salmon fillet layered with Roma tomatoes and Sorrel pesto, wrapped in filo pastry. Served with rice, salad and a citrus beurre blanc | $40 |
Pan roast scallops, cauliflower pickles and puree, Spanish ham | $26 |
Wagyu spring rolls, spiced plum sauce | $23 |
White quail, skordalia, pear, sage, smoked mozarella, potato skins, pan juices | $26 |
Roast WA Lobster tail,Indian spices, elements of sweet corn | $56 |
Bloody mary shooters | Six: $23, Twelve: $40 |
Smoked Salmon With Red Onion, Capers Lemon; - minute steak 100g; bacon; chipolatas | $14 |
Steamed Rice | $7 |
Egg Tassie - two poached eggs on a toasted brioche, smoked salmon rose, spinach leaves, roasted tomatoes, hollandaise sauce and Tabiko | $36 |
Sunday Interactive Dinner Experience | $69 |
Egg Benedict - two poached eggs on english muffins, shaved ham, roasted tomatoes and hollandaise sauce | $33 |
Toasted Turkish Bread with House Made Dips | $9.5 |
Lamb - Feta, rosemary, red onion, cherry tomato, mozzarella, mint yoghurt dressing | $19 |
On the Side - Hash browns, spinach, bacon, chipolatas, mushrooms, grilled tomato, baked beans | $5 |
Beer Battered Barramundi - Chips, petite salad, tartae sauce | $18 |
Tomato & Buffalo Mozzarella Tart (V) - Baby spinach, cherry tomato and pine nut salad | $15 |