VALDEON, COW/GOAT, BLUE MOULD
LEON |
9.00 |
EGGPLANT CHIPS WITH HARISSA | 9.00 |
MOORISH SPICED LAMB CUTLET | 8.50 EACH |
RED CABBAGE, GOLDEN RAISINS, WALNUT & APPLE | 10.00 |
QUAIL WITH PISTACHIO & BUCKWHEAT | 6.50 EACH |
Dessert | |
spinach | 4.00 |
Affogato | 6.50 |
avocado | 4.00 |
Dessert |
Chickpea Tagine
Vegetarian, Served with red onion. cucumber and tomato salad and a side of steamed rice |
$13.00 |
Cut of the week
With the option of salad and fries or roast potatoes and vegetables |
$18.00 |
Apple and Walnut Salad
Apple, walnut and fennel salad tossed with rocket, Raisins and honey dressing |
$10.00 |
Pasta
Your choice of traditional Italian style style pastas and lasagne (refer to specials board) |
|
Sliders
Your choice of 100% Australian Beef, slow pulled Duck, Chicken or lightly crumbed Fish served with your choice of tap beer or cider (3 per serve) |
$15.00 |
Creole Croquettes
Chinese sausage, chive & pecorino, chilli mayo |
$13.00 |
-Mango & chilli | |
Good old French fries
Salt and vinegar, balsamic mayo. |
B $10 / S $4.5 |
Charred Curried Prawns
Lemongrass, chilli, ginger & kafir lime |
$16.00 |
B= basket/ S= Side |
Carrillera De Buey
Slowly Braised Beet Cheek in Pedro Ximenez on Cauliflower Puree |
$28.50 |
Aceitunas
Marinated Green Ones with Citrus, Garlic & Thyme |
$8.00 |
Ensalada Trucha
Salad of Cured Ocean Trout with Baby Cucumbers, Radishes & Almond Gazpacho |
$23.00 |
Embutido
House made Charcuteria Plate |
$16.00 |
Jamon
Served with Pan Catalan. CARRASCO NERCO DE BELLOTA aged 36 months (30 grams) |
$30.00 |