Entrees
| Seared scallops with parmesan herb polenta, onion jam and citrus butter sauce. | $18.90 | |
| Calamari lightly fried with sea salt cracked pepper and lemon | $17.90 | |
| Oven baked field mushrooms with fresh herbs, chicken mornay and gratinated with mozzarella cheese | $17.90 | |
| Grilled lamb cutlets on parmesan mash green beans and roased red capsicum sauce | $18.90 | |
| Grilled scampi with a lime aioli, saffron rice, lemon, parsley and rocket | $21.90 | |
| Prawn and scallop hotpot cooked with garlic green pepper, bay leaf, tomato and olive oil | $18.90 | |
| Panfried chicken livers with polenta, green beans and onion jam | $17.90 | |
| Grilled marinated octopus with mixed leaves, kalamata olives and a roast capsicum and oregano vinaigrette | $18.90 | |
| Twice cooked duck in risotto with granda parmesan, mushroom, tomato and herbs | $18.90 | |
| Spaghetti marinara with prawns, calamari, fish and scallops in a pink sauce | $19.90 | |
| Spinach and ricotta ravioli with roast tomato, basil butter topped with grilled prawns | $19.90 | |
| Vegetarian plate, crisp polenta, roast field mushroom with wilted spinach, basil pesto and sweet potato crisps | $17.90 |
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