Available until 31 March 2017
CHOICE OF ENTREE
Wild Mushroom Risotto gf v
Swiss brown, shitake and oyster mushrooms tossed in the pan with wilted spinach and Arborio rice served topped with wild rocket leaves, shaved parmesan and olive and balsamic drizzle.
Moroccan Lamb Kebabs gf
Diced lamb rubbed in Moroccan spices and held on a skewer, grilled and served with a steamed rice timbal, mixed salad leaves and red capsicum relish.
Smoked Chicken Salad gf
Roasted butternut pumpkin, red onion and goats cheese tossed with wild rocket and shaved smoky chicken breast with a native lemon myrtle dressing.
CHOICE OF MAIN
Herb Roasted Chicken Breast gf
Chicken breast fillet marinated in lemon and fresh oregano, oven roasted and served on smashed chat potatoes with rosemary sea salt, steamed broccoli, and pesto cream sauce.
Baked Red Capsicum gf v
Sweet red capsicum stuffed with a pumpkin and spinach risotto, topped with Italian red sauce and smoked cheddar cheese and a garden salad on the side.
Salmon Salad gf
Fresh Tasmanian salmon lightly steamed and quick chilled and flaked, served in tossed in a salad of cos lettuce, baby potatoes, green beans, cucumber, cherry tomato and olives.
Field Mushroom Cottage Pie gf v
Fresh field mushrooms, sautéed with red lentils and baby spinach in tomato sauce served in the ramekin topped with a golden mash potato crust and fresh garden salad.
CHOICE OF DESSERT
Key Lime Pie gf
House made tangy lime pie served with double thick cream.
Death by Chocolate gf
Moist chocolate mud cake topped with a seriously wicked Lindt white couverture ganache.
TEA AND COFFEE
v = vegetarian | gf = gluten free | gfo = gluten free option
Menu items might change subject to seasonal availability.