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The Weekend Australian - Travel - - Indulgence -

Rocket fet­tuc­cine with mus­sels, pro­sciutto and ca­pers in a tomato cream sauce ($15.50)

Twice-baked Heidi Farm gruyere cheese souf­fle with cap­sicum jam ($15.50)

Baked pork belly on ap­ple puree, sauteed spinach and a star anise maple glaze ($23)

Honey and rose­mary slow-roast lamb tossed through fet­tuc­cine with roast pump­kin, roast gar­lic and spinach ($23)

Frozen tiramisu with es­presso syrup ($9.50)

But­ter­scotch schnapps and Kahlua choco­late tart ($10)

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