LUNCH MENU

  

RAIN MAN

MAINS: 

 

Yabbie and Goats Cheese Ravioli in a                  11
Seafood Broth finished with
Asian Greens                                                   

Lemon and Dill cured Tasmanian Atlantic             18
Salmon with a Beetroot and Hazelnut Salad,
Salsa Verde                                                     

Oxtail and Caramelised Shallot Croquettes           15
on Baby Endive and Cucumber,
Mustard Dressing

 

Warm Tart of Woodland Mushrooms with             16
Mixed Leaf Salad, Walnut Dressing V

 

Pan Fried Fish of the Day served on an                25
Asparagus Salad, Orange Glaze G

Glazed Lamb Shank with Honeyed Rosella          22
Flowers, Kiffler Potato Mash, White Pepper
Sauce

Green Pea, Lemon and Parsley Risotto with         19
a Tomato, Avocado and Bocconcini Salad G V

Barbequed Spatchcock with Stir Fried Autumn     22
Vegetables, White Wine Glaze

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SIDES:                                                              

 

Autumn Green Leaves Salad with Fresh Baby      8
Herbs and a Walnut Dressing     

Freshly Steamed Vegetables and Chive Butter     8

Creamy Potato and Leek Gratin                          10

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DESSERTS:                                                      12

  

Passionfruit Panna Cotta with marinated
Strawberries and Almond Ice Cream G

Blueberry and Vanilla Crème Brulée served
with a rich Double Cream G

Rich Chocolate Mousse with Vanilla Bean
Ice Cream G

 

CHEESE                                                           21

Imported cheese selection with condiments

           

Coffee/Tea                                                        2.5

 

V = Vegetarian            G = Gluten Free

 

EXECUTIVE CHEF: Dan Brukarz