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POLLO - Napolitana base with mozzarella cheese, grilled chicken tenderloins, roasted peppers, spring onions, drizzled with a rocket and almond pesto
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$18
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THAI PRAWN SALAD - Marinated and steamed prawns served on a crisp salad of julienne vegetables, sweet baby leaves, crispy noodles and shaved coconut in a mild chilli, lime and coriander dressing
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$21
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PAPPARDELLE RAGOUT - Braised beef ragout in a rich red wine and tomato sauce with fresh basil and parmesan cheese
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$19.5
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PORTERHOUSE (G) - Chargrilled and served on roasted potatoes with seasonal vegetables and field mushrooms, finished with a port wine glaze
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$31
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CHICKEN BREAST (G) - Stuffed with gribiche (capers, cornichons, tarragon, hard boiled egg and Dijon) served on a roast potato crush and chargilled broccolini, finished in a seeded mustard and lemon
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$24.5
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