Week of 22/4/2015
- Wednesday: Venison tenderloin with blackberry jus
- Thursday: Chicken breast with lemon-tarragon sauce
- Friday: Angus beef fillet with blue cheese sauce
- Saturday: Lamb rack with Indian navarin sauce
- Sunday: Lavender-rubbed pork fillet with Chambord demi-glace
- Monday: Closed
- Tuesday: Closed
*Vegetarian alternative available by previous arrangement.
- 3 courses: $55
- Starter of the Day
- Dessert of the day
Seating from 6pm until 8pm. Reservations essential by 12 noon. The cocktail lounge is open from 5pm for pre-dinner drinks or signature cocktails and platters.