| Toasted brioche or sourdough or Banana Bread with butter and jam |
$5 |
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| Alchemy beetroot cured salmon, poached eggs and hollandaise |
$16 |
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| Mushroom and parsley omelette |
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$14 |
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| Free range scrambled eggs on toasted sourdough |
$14 |
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| Seared scallops, pickled mushrooms and gribiche dressing |
$25 |
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| Duck liver parfait with bitter orange puree |
$24 |
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| Pan-fried barramundi with tomato and pesto |
$35 |
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| Bourride of seafood with saffron |
$MP |
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| Mushroom and pearl barley risotto |
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$22/$28 |
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| Cutlet and braised shoulder of W.A lamb with sheperd's pie |
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$34 |
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| Roasted Game Farm quail with mushroom risotto |
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$33 |
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| *Selection of steaks from the specials board* |
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| EXTRAS |
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| Pomme purre |
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$8 |
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| French fries with sauce remoulade |
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$8 |
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| Rocket and parmesan salad |
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$8 |
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| Desserts |
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| Tropical fruit trifle |
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$17 |
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| Dark Chocolate pudding with vanilla ice cream |
$17 |
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| Selection of cheese with fruit bread and oat biscuits |
$17/$25 |
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| Selection of ice cream and sorbets |
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$3.50 per scoop |
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| *All breads, biscuits, butter, jams and icecreams are made in house. |
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| *Eggs are free range from Fountaindale in Robertson, NSW |
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