Entree  
natural oysters       6 -19.00  12 - 30.00
duck liver pate with tomato chutney and bread 18.00
lemon and almond crusted Japanese scallops in half shell 20.00
traditional garlic prawns 25.00
prawns provencale 25.00
salt and pepper calamari, tomato and watercress salad 19.00
duck and caramelised onion tart, with baby rocket leaves 19.00


Mains
duck confit with sautéed asian greens with a rich duck glaze 30.00
herb crusted pork cutlet with roasted vegetables and port glaze 35.00
beef and burgundy pie, tomato relish and green beans 28.00
prawn, scallop and fish pie with tomato, onion and basil 29.00
fish of the day 35.00

From the Grille
tenderloin fillet  180g 31.00 -  250g 39.00
steak dianne - sautéed tenderloin medallions 250g 38.00
crab and béarnaise - tenderloin fillet 250g  44.00
sirloin 300g 38.00
peppered sirloin  300g 38.00
t-bone 500g 39.00
fillet mignon - wrapped in prosciutto topped with herb and garlic butter 250g 42.00
rangers valley rib-eye 300g 49.00


Desserts
mixed summer berries in a tuille basket with double thick cream 15.00
crème caramel with drunken raisins in a whisky syrup 15.00
coconut and banana pudding with a toffee glaze 15.00
white and dark chocolate parfait with a walnut surprise centre 15.00
a selection of cheeses (maffra vintage club, danish mellow blue, jindi triple cream, red square washed rind (160 g) 19.80