Entrees

Trio of Dips
With freshly grilled Turkish Bread

Chargrilled Quail
served with a little Caesar salad and soft boiled quail egg

Salad of baby beetroot, fennel, raddichio, feta and a blood orange dressing

Chilli & garlic King Prawn tagliatelle with roquette and lemon

Potato & Silverbeet filo pie with sauce tabill, tzatziki & roquette

Trio of Dips

Main Courses

Chargrilled 300 gm Sirloin
with potato, spinach, mushrooms and a caramelized onion jus

Baked Buxton Trout
Whole trout in a bag with kipfler potatoes, red onion, shaved fennel, soft herbs, lemon and white wine

Pan fried chicken breat
wrapped in procuitto with a zucchini feta mash and salsa verde

Hazelnut & Parmesan Crumbed Pork Chop
with baked fennel, potato mash and brandy jus

Roasted field mushrooms
with wild rice, saffron honey, tomato, sauteed spinach & harrisa

Side Orders

Chips
Served with herb salt

Garlic Bread

Extra Turkish Bread

Potato Skins
Served with sweet chilli sauce & sour cream

Salads
Tossed garden salad, with a house-made dressing

Desserts

Toolangi sundae of ice cream, berry compote, Meringues, toated almonds & cream

House-made Apple & Rhubarb crumble served hot from the oven with vanilla ice cream

Chocolate tart with poached rhubarb & Double Cream

Creme caramel with double cream and fresh strawberries

Cheese Platter
Artistian Cheese Platter with fig jam, apple, muscatels and wild crust bakery fruit bread

Sherry Poached Pears with a Chocolate & Olive Oil Mousse and an Almond Biscotte