starters
hummus and warm marinated olives with toasted turkish bread and crostini $14
crystal bay prawn and avocado cocktail with yuzu jelly $20
caprese salad of tomato, buffalo mozzarella and basil, with vincotto $20
shaved prosciutto with whitlof salad, parmegianno reggiano and truffle oil $19
salt and pepper cuttlefish with preserved lemon and miso kewpie mayonnaise $19
salads, sandwiches, pastas & mains
sashimi salad with tuna, salmon, kingfish, avocado, cherry tomatoes and spicy lime dressing $22
rocket and avocado salad with pumpkin, parmesan and pine nuts $19 with organic chicken breast $25
rare thai beef salad with mixed leaf, tomato, cucumber, mint, coriander and peanuts $25
steak sandwich with roast tomato, caramelised onion, beetroot relish, aioli and fries $19
spinach and mushroom risotto with pine nuts and parmesan $19 with organic chicken breast $25
angel hair pasta with blue swimmer crab, cherry tomato, basil, chilli and garlic $32
barramundi with pepponatta sald, crispy zucchini flower, and salsa verde $28
tempura fish and chips with tartare sauce $24
rangers valley angus sirloin (300g) with roast baby truss tomatoes, cafe de paris butter and hand cut chips $30
sides
sourdough bread with olive oil and balsamic $5 green beans with confit eschallot $9
chips with rosemary and garlic $8 mixed leaf salad with manuka honey dressing $8
(a wide selection of sushi is also available from our Japanese kitchen on Saturdays, and Sundays, or by special arrangement)
dessert
vanilla and coconut pannacotta with fresh mango and mint $14
crushed meringue with cream and berries $14
chocolate terrine with berry compote and crème fraiche $14
affogato – vanilla ice cream with espresso coffee and biscotti $9
selection of cheeses serve with quince past & pear $22
swell cookies $5