ENTREES
Twice baked goat cheese soufflé, red wine onion jam
17.5
Steamed prawns & seaweed salad, wasabi custard
16.5
Lamb, mint & pine nut cigars, garlic & lemon crème fraiche
16.5
MAINS
Fish of the day: poached in coconut, bok choy, kumara crisps, jasmine rice
31.5
Piri piri spiced chicken breast, pappardelle, spinach & basil crème
28.5
Beef medallions wrapped in bacon, rosti potatoes, greens, red wine glaze
35.5
DESSERTS
Mango & vanilla bean panna cotta, mint coulis
14.5
Cherry & ricotta cheesecake, seasonal fruits, sesame seed crumble
14.5
Chef: Niklas Eberhardt