ENTREES
House Made Cob Loaf with Dukha Spices and Extra Virgin Olive Oil 5.5

Traditional Lobster Bisque with Prawn Beignet 17

Tasmanian Pacific Oysters Shucked to Order
   Natural - Shallot Mignonette Vinaigrette 16 / 30
   Kilpatrick - Smoked Bacon and Worstershire Sauce 18 / 32
   Tempura - Wasabi Mayonnaise and Pickled Ginger 18 / 32

Pan-fried Saganaki (Kefalograviera) with Slow Roasted Tomatoes and Lemon 16

Baked Burnley Island Scallops in 1/2 Shell with Garlic and Parsley Butter 19

Salt and Chilli Pepper Calamari with Cherry Tomato, Avocado, Fetta, Roquette and White Wine Dressing 19.5

Steamed Port Arlington Black Lip Mussels with Coconut Milk, Chilli, Lemon Grass and Lime Leaves 18

Battered Zucchini Flowers Stuffed with Goats Cheese and Olives, Salsa Fresca and 25yrs old Balsamic 17.5

Black Angus Eye Fillet Carpaccio with Parmesan, Roquette and Extra Virgin Olive Oil 19

Pan-seared Chilli & Garlic Prawn with Chargrilled Sourdough 21

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