ENTREE

PUMPKIN SOUP Drizzled with cream

SOLTAN PEPPER CALAMARI Lightly dusted in flour and spices, flash fried and served with rocket and sweet chilli aioli

CRISPY PORK BELLY On jasmine rice with wilted Asian greens, topped with pickled ginger salad with sweet chilli soy dressing

THAI CHICKEN SALAD With crispy noodles and poppyseed dressing

CRISPY PRAWN COCKTAIL Served on cos lettuce, tomato & cucumber with S & P cocktail sauce

MAIN

GRILLED SALMON On kipfler potato and rocket salad with lemon thyme oil

STUFFED CHICKEN BREAST Filled with bacon and semi dried tomatoes, served on garlic mash with beans and chive hollandaise

GRILLED PORTERHOUSE On scalloped potatoes with broccolini and mushroom sauce

POTATO & BASIL GNOCCHI Tossed with roasted vegetables and Napoli topped with parmesan

DESSERT

APPLE & CINNAMON PUDDING With butterscotch sauce and ice cream

CHOCOLATE DUO Chocolate truffle cake with hot chocolate fudge sauce and Bailey Mousse

TRIFLE Jam sponge set in Chardonnay jelly topped with custard and chocolate shavings

DUO OF SORBET Raspberry & Lemon sorbet with poached berries