HORS D’ŒUVRES & ENTREES

Spring Entree Specials

     Oven-baked pretzels w/ sea salt & baked camembert cheese dip  17.50  v

Warm bruschetta of seasonal tomatoes, sweet basil & sea salt  15.50  v

Scallop & ginger dumplings, Sichuan pepper & chilli oil  24.00 

Chicken liver pâté, toasted sourdough, pickled cranberries, cornichons  22.50

Soup of the day w/ grilled Continental bread  15.00

Chilli-salt cuttlefish, wild rocket leaf salad, sesame dressing  22.50  gf

Twice-baked goat’s cheese soufflé, mixed leaf salad  23.00  v

 

 

MAIN  COURSES

Spring Specials

Coq au vin (red wine braised chicken maryland, bacon, mushrooms)
pappardelle pasta 34.50

Coconut & turmeric braised duck leg, kaffir lime, tamarind,
jasmine rice, coriander  36.50  gf
                                                                                              
Fresh fish of the day - chef’s selection  MP

Whole roasted eggplant, spiced capsicum & walnut paste,
grated haloumi cheese  29.00  vgf

 

Continental Classics

Soy lime chicken breast, coconut risotto, steamed bok choy, chilli  31.00

Continental beef sausages, potato mash, roast tomato,
caramelised onion jus  28.50  gf

Grain-fed striploin steak (350g), celeriac remoulade, French fries, red wine jus  40.00  gf

Pan‑seared lamb's fry & bacon, désirée potato mash, roast tomato jus  28.50  gf

Spaghetti, prawns, chilli, smoked bacon, baby spinach, lemon  31.50

Risotto aux fruits de mer, roast tomato & garlic, local prawns, fish, mussels  31.50  gf

 

SIDE DISHES

French fries, classic aioli  -  9.00  v gf

Steamed seasonal vegetables 9.00  v gf

Continental potato mash  9.00  v gf  

Garden salad, tomato, Spanish onion, cucumber, house dressing  9.00  v gf


Wednesday evenings: “ Brains & Other Offal Things”…Bookings recommended
Should you have time constraints, please advise your waiter as you order

 

SPRING DESSERTS

Bittersweet chocolate & juniper pudding, mulberry ice-cream  14.50

Apple tarte tatin, vanilla bean ice-cream  14.50

Continental classic crème brûlée  12.50  gf

Warm orange & almond cake, cardamom, rosewater & pistachio gelato 14.50  gf
 
Sticky-date pudding, hot butterscotch, ice-cream  14.50

Affogato (vanilla bean or burnt caramel ice-cream, ‘drowned’
in espresso coffee)  10.50  gf

Continental ice-cream sundae, burnt caramel & vanilla bean ice-creams,
hot butterscotch, whipped cream  11.50  gf

Extra scoop burnt caramel or vanilla bean ice-cream  4.00  gf

 

CHEESE

Soft – Triple Cream Brie (Adelaide Hills, AUS)

Blue – Bleu D’Auvergne (Livradois, FRA)

Semi-Hard – Mont Priscilla Section 28 (Adelaide Hills, AUS)

2 cheese plate 20.50 / 3 cheese plate 28.50

All cheese served with crisp bread, quince paste & muscatels

 

COMPANIONS

2009 De Bortoli Noble One NSW  45.00  (375 ml)  12.50  (90 ml)
2010 Tim Adams Botrytis Riesling  39.00  (375 ml)  10.00  (90 ml)
2005 Chateau Broustet Sauternes deuxième Cru FR  53.00(375 ml)

 

FORTIFIED WINES

Dutschke liqueur Muscat  9.00
Campbells 30 year old Liquid Gold Tokay  11.50
Ramos Pinto L’agrima White Port (Portugal)  8.50
Ramos Pinto Tawny Port (Portugal)  8.50
Ramos Pinto Port LBV 2003 (Portugal)  10.00

 

SINGLE MALT WHISKEY

Laphroaig 10 year old Single Malt Whisky  13.00
Oban 14 year old Single Malt Whisky  14.50
Lagavulin 16 year old Single Malt Whisky  16.50
Glenmorangie Nectar D’or Single Malt Whisky 16.50

COGNAC

Hennessy Privilège VSOP Cognac 12.00
Francois Voyer XO 15 years $ 15.00

ARMAGNAC

Delord Bas-Armagnac 1962 24.00
Castarede XO 20 years 15.00

OTHERS

Calvados Domfrontais Vintage 2000 9.00
Aniversario Pompero Rum Venezuela 12.50
Bertrand Poire William Fruit in Bottle 12.50