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The Weekend Australian - Travel - - Indulgence -

Ja­mon Iberico de Belotta, rocket and deep­fried pasta rags ($32)

Tem­pura of soft-shell crab, spicy coleslaw, lime may­on­naise ($30)

Con­fit of Pe­tuna ocean trout, fen­nel, daikon and pars­ley salad, yuzu dress­ing ($29).

Pan-roasted lamb rib eye, braised stuffed onions, grilled Mediter­ranean veg­eta­bles, rose­mary jus ($39)

Fil­let of Black An­gus beef, sauteed kipfler pota­toes, shal­lots, King Brown mush­rooms, but­tered spinach, red wine jus ($45)

Egg­plant and buf­falo moz­zarella lasagne, crushed tomato sauce, deep-fried olives ($32)

Soft-cen­tred Cluizel choco­late pud­ding, roasted pears, rasp­berry jelly, salt peanut and caramel ice cream ($18)

Vanilla bean creme brulee, poached cit­rus, lemon ice cream ($18) Menus change first Tues­day of the month.

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