Lamb shanks in Italian style sugo set on pea and saffron risotto (GF)

Rosemary garlic coated rack of lamb with red wine jus served with roasted pumpkin & chat potatoes (GF)

Scotch fillet with green peppercorn jus served with roasted potato, blistered cherry tomatoes & buttered spinach (GF)

Grilled eye fillet wrapped in prosciutto with mushroom jus served with roasted vegetables ( GF)

Quinoa crusted Atlantic salmon with buttered broccolini, chat potato and zesty crème fraiche (GF)

King George whiting fillet with lemon butter sauce served with vegetable ratatouille(GF)

Roasted duck breast with orange glaze set on braised red cabbage and orange mandarin sauce (GF)

Chicken breasts filled with goat’s cheese, baby spinach served with charred asparagus and blanched cauliflower (GF)

Pan seared chicken breast in tomato and basil sugo served with a spiced pumpkin & sweet potato mash (GF)

Chicken Normandy Crepe with baby spinach and mushroom sauce

Slow cooked pork belly roast infused with fennel, herbs, potato rosti and fennel and white wine jus (GF)

Grilled eggplant involtini filled with ricotta, spinach, mushroom set on polenta topped with tomato basil sugo. (V,GF)

Pumpkin, ricotta & tarragon cannelloni, tomato and basil sugo (V)

Potato gnocchi with butter & sage topped with shaved parmesan (V)

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