Chef’s Feature Menu

Appetizer

GRILLED SWEET AND SPICY KOREAN STYLE SHORTRIB
Marinated in honey, chilli peppers and soy
$14

SMOKED SALMON AND BEET SALAD
Tossed in orange-basil vinaigrette and topped with crème fraiche
$14

Entrée

SHERRY AND SAGE CHICKEN
Pan seared double breast finished with a Sherry sage cream sauce. Accompanied with smoked risotto and seasonal vegetables
$29

SEAFOOD PENNE
Sautéed jumbo prawns, seafood sausage and smoked salmon tossed in rosé sauce. Served with hasselback garlic loaf
$29

Dessert

TOASTED COCONUT CAKE
With butter cream icing served with a pína colada sauce and strawberry coulis
$9