please ask your waiter for dairy or gluten free alternatives or if you have any other queries about the menu

owner - david moore executive chef - romain bapst sous chef - kenneth ip

SAMPLE MENU

two courses for $39.0

three courses for $49.0

entree

plate of charcuterie: pate, pork hock terrine, serano, wagyu sopressa, picked cherry & onion jam

six pipe clay lagoon tasmanian natural oysters w lemon & sherry vinegar

butternut pumpkin & leek soup, croutons & rocket pesto

sea salt & cracked pepper dusted calamari w sweet & sour mediterranean vegetables, rocket & lime aioli

main

drift beer battered sand whiting w crispy chips & mixed salad, house made tartare sauce

grilled salmon w crispy chips & mixed salad, house made tartare sauce

crispy duck confit & house made veal sausage w white bean cassoulet, citrus & tarragon jus

kimberley red grain fed beef tenderloin, 200g w mushroom sauce, crispy potato anna

desserts

crème brûlée w north queensland vanilla bean

poached william pear w iced macadamia parfait, currant & cherry sauce

two farmhouse cheeses w lavosh & sourdough, apricots & fig compote

not valid in conjunction with any discount card, member discount or voucher