Weekly Menu – 22/12/2014
Week of 22/12/2014
- Tuesday: Roasted lamb rack with sage glaze
- Wednesday: Angus beef fillet with bordelaise sauce
- Thursday: Christmas Dinner (Fully Booked)
- Friday: French Friday – 3 French courses. Main: Chicken Basquaise
- Saturday: Pork fillet with charcutiere sauce
- Sunday: Lamb rack with rosemary jus
- Monday: Fresh whitefish of the day with saffron cream
- Tuesday: Venison tenderloin with blackberry jus
*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.