seasonal dinners

Our winter menu has be designed by Paul, your in house chef, using local and organic seasonal ingredients wherever possible.

Please let us know when you make your booking if you have any special dietary requirements.
 

mains

Fresh local fish, simply grilled, served with lemon herb butter, salad and chips

Beef fillet served with green peppercorn sauce, chips and a green salad

Mushroom and lentil moussaka served with crusty bread and a green salad
 

dinner for two

Roasted Duck done the Greg Malouf way with honey and cardamom – it is divine!

Paul’s excellent trio of curries served with rice and condiments

Traditional baked lamb shanks with goat’s cheese mash and garden salad

Coq au vin – Traditional French chicken dish served with Dutch carrots and new potatoes

desserts

Please choose one you would both like!
 

Icky Sticky toffee pudding served with cream or ice-cream.

Rhubarb and apple crumble served with vanilla ice-cream

Soft centred double chocolate pudding served with vanilla ice-cream

Two courses: $120 per couple.   Mains: $45 per head.   Desserts: $20 per head
 

something simple just for 2

If you don’t want all the fuss, why not have a Soup and cheese platter supper.  Big bowls of hearty soup served with crusty bread and a cheese platter to finish.  $60 for two.  (this supper is not available in a single serve.)

to nibble or for after mains

A cheese platter with homemade quince paste and lavosh - $25.00