Greek salad | $9 |
Snap fried pineapple cut calamari dusted in seasoned potato flour served with a Salad of mixed mescalin leaves, baby capers, olives, cherry tomato and Fetta cheese | $28 |
Today’s trio of homemade ice creams | $14 |
Tasmanian Cape Grimm 5* Angus eye fillet served with golden wedge potatoes, brocolinni, and Dutch carrot, finished with seaweed and truffle butter | $46 |
Oven roasted Atlantic salmon fillet served on a confit of sweet potato in a ginger and soy broth and wilted bok choy | $40 |