Our dishes are designed for sharing
FISH
Prawns & Squid - olives, plum tomatoes & capers $18.
Herb Crusted Scallops - caramelized shallots $15.
Fresh Pacific Oysters - ginger mignonette $14.
Crab & Scallop Croquette - caper aioli $12.
Roasted Sturgeon – chanterelles, beurre blanc $24.
Paella $25.
Grilled Wild Salmon – bacon, lentil & chives $22.
MEAT
Duck Leg confit - arugula, mustard vinaigrette $16.
Beef Satay - ginger & cilantro $12.
Chicken Liver Pate - dijon, cornichon, baguette $11
Seared Beef Tenderloin - ox tail jus $23.
Roasted Elk - tuscan game sauce $25.
Rack of Lamb Chops - lamb jus $27.
Roasted Free Range chicken - asiago cilantro crust $19.
Rabbit Risotto $18.
VEGETABLE
Hearts of Romaine - parmesan crisp $11.
Yam, Beet & Gorgonzola - green peppercorn drizzle $12.
Celeriac, pistachios, frisee, watercress, chick peas & cranberry vinaigrette $10
Sautéed Wild Mushrooms - truffle essence $12.
Pecorino & Hazelnut Gnocchi $11.
Pommes Frites aioli dip $8.
Broccolini & Asparagus $10.
Sautéed Spinach & Kale $9.
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Executive Chef Shane McNeil Sous Chef Stewart Valdez
