Twice cooked pork belly and seared Queensland scallops – Davidson plum jam and cauliflower puree

Salt and native pepper leaf crocodile and prawns – Vietnamese pickles, lemon aspen sambal

Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

Roast duck breast – arancini – wattle seed and vanilla – pumpkin and honey puree – watercress

Add $6 pp and include beef tenderloin

Salt and spice calamari skewers – green vegetables with soya mirin – sweet chilli lemon myrtle sauce

Prawn salad – tempura local prawns – Asian slaw – sunrise lime mayo

Chicken supreme with dukka crust – corn and asparagus, rosella flower, yoghurt cheese

Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

Mains served with spiced fries

or

Potato and rocket gnocchi – pepper leaf cream sauce, sundried tomato tapenade

or

Warm five spice Duck, green papaya and fresh coconut salad – hoi sin

or

Seared Ocean trout fillet – avocado and tomato salsa – saffron aioli

or

Roast chicken supreme – watercress, orange and caramelised onion – black bean chilli sauce

All served with spiced fries and garden salad with macadamia dressing

Lemon myrtle panacotta – mango coulis and tuille

Coffee and treats