Dinner Menu

ENTREE

House Made Trio of Dips 

With olives, turkish bread & dukkah 18

Steamed Portarlington Mussels (GF bread available)
Lonsdale tomato, orange and fennel sauce served with crusty bread 18

French Gnocchi (V)
Blue cheese sauce, roast pear, spinach and walnuts 18 / 30

Spring Pea Falafel (V / GF)
Pickled radish, preserved lemon and minted yoghurt 16

MAIN

Chargrilled Eye Fillet of Beef (GF)
Corn puree, baby leek, beetroot, mushroom & thyme ragù 38

Mustard & Pistacho Crusted Lamb Rack (GF)
Smashed pea, eschallots, greens & rosemary jus 38

Pan Seared Market Fish (GF)
Skordillia, prosciutto wrapped asparagus & cafe de paris butter 36

Tempura Battered Local Fish 

Celeriac remoulade, thick cut chips & lemon mayo 30

SIDES

Seasonal Greens (GF/V) 7
Skordillia Mash (GF/V) 7
Fries 6

DESSERT

Sticky Date Pudding
With toffee sauce and cream 14

Popcorn Brûlée (GF)
Burnt butter ice cream, salted caramel sauce 14

Orange Blossom Meringue Stack
Lemon curd, fresh berries, cream & passionfruit 14

Chef’s selection of 3 cheese
Served with fruit, quince paste, nuts and crackers (GF bread available on request) 26

 

(GF) = Gluten Free   (V) = Vegetarian

 

10% surcharge on public holidays
1.4% surcharge on debit & credit cards 

 

OPENING HOURS SPRING 2017

Breakfast 8 – 10:30am, 7 days a week

Dinner from 6pm, 7 days a week (kitchen closes at 7:45pm Sunday – Friday & 8pm Saturday)

 

UPCOMING PUBLIC HOLIDAY RESTAURANT CLOSURES FOR 2017

Reduced opening hours: Friday 29 September, Kitchen opens 6pm and closes 7:15pm

Close: Wednesday 25 October from 10am       Re-open: Thursday 26 October, 8am

Close: Sunday 24 December from 10am          Re-open: Wednesday 27 December, 8am

 

Please note: A 1.4% surcharge is applied to all transactions made via credit or debit cards. If you wish to avoid the 1.4% transaction fee cash payments are available. Please contact the hotel for further information.