Tim’s Modern Australian

Entrée

Grilled Halloumi & Fig Crostini – Crisp baguette topped with grilled halloumi, honey soaked figs

Greek Marinated Squid Salad – Chargrilled squid, cherry tomatoes, olives, feta, lemon-herb vinaigrette

Baked Housemade Gnocchi – baked in a rich sugo sauce and parmesan wafer

Classic Chicken Caesar – garlic croutons, boiled hens egg

Beetroot Carpaccio -Thinly sliced roasted beetroot, crumbled goat cheese, walnuts, citrus vinaigrette

Main

Slow Roasted Lamb Rump* – Tender lamb braised with rosemary and garlic, roasted root vegetables, minted yogurt

Grilled Market Fish Fillet – w. lemon butter sauce, sautéed greens, creamy garlic mashed

Grass Fed Scotch Fillet* – thyme fondant potatoes, mushroom emulsion, charred shallots, crispy kale, red wine jus

Roasted chicken breast – pumpkin purée, sauteed spinach in a sage brown butter sauce

Slow-cooked beef short ribs – w. a rich red wine reduction, served with mashed potato

Slow-Roasted Pork Belly – wilted greens, truffled potatoes, apple chutney

* incurs a surcharge of $8pp

Dessert

HV Chardonnay Poached Pear (GF) – Belgium choc sauce, vanilla chantilly + toasted almonds

Sicilian Orange + Almond Cake (GF) – sweetened mascarpne + burnt caramel

Trio of Chocolate (GF) – Petite Rocky Road, Chocolate mousse, Semi Freddo

Mango & Coconut Panna Cotta (GF) – mango puree + toasted coconut flakes