New Winter/Spring Menu

Please ask our friendly staff

with a mushroom pearl barley risotto

Served with a basil aioli and dressed rocket

Homemade tart filled with roasted beetroot topped with goats cheese and roasted walnuts served with a rocket salad

With jalapeno medley of bell peppers corn topped with cheese baked with cheese and served with sour cream and avocado

on a soba noodle roast peanut bok choy snow pea carrot & coriander salad

Grilled chorizo vintage cheddar dolmades Kalamata olives stuffed bell peppers garden salad chefs nibbles tomato fruit chutney dips and warmed bread

Cooked to your liking served with sweet potato chorizo smash pea puree topped with garlic prawns and a red wine sauce

Served with Asian Slaw bok choy and brocolini

6 hour slow cooked lamb shank in a rich tomato masala sweet wine sauce on a garlic mash served with a roast vegetable medley

filled with spinach and ricotta wrapped in prosciutto served with tossed vegetables and olives and a semi dried tomato pesto

Paella rice with fish chicken chorizo mussels prawns cooked in a rich saffron broth

Roast vegetable and cumin dahl wrapped in filo pastry served with a quinoa roast vegetable and spinach salad

with a sticky marmalade sauce served on Dutch carrots asparagus and duck roast potatoes

Please ask our friendly staff

combines layers of flourless chocolate and black cherry cake, gooey cherry pie filling, Belgian chocolate and framboise mousses. Topped with ganache and chocolate shavings

shortbread filled with cinnamon apple topped with an awesome toffee crumble along with creamy vanilla ice cream

Milk chocolate shell encases a duo of honeycomb & vanilla mousse with a honeycomb cookie crumb

Classic Favourite served with double cream vanilla ice cream a rich butterscotch sauce

Coconut flavoured cheesecake with a lime gel and a coconut biscuit layer