HORS D’ŒUVRES & ENTREES

Entree Specials

Oven-baked flat bread w/ blue cheese, table grapes, honey, rosemary 17.50 v
Warm bruschetta of seasonal tomatoes, sweet basil & sea salt 16.50 v
Sand crab croquettes, remoulade sauce, lime 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 24.00 v

 

 

MAIN  COURSES

Specials

Slow-braised beef cheek Bourguignon, Paris mash, deep-fried Brussel sprouts, tahini 38.00

Bouillabaisse, Provençal fish stew (red mullet, monk fish, jew fish, black mussels) 42.00 
                                                                                              
Fresh fish of the day - chef’s selection  38.00

Pumpkin & cashew fried wild rice, silverbeet, char-grilled haloumi, oregano 29.00 vgf

 

Continental Classics

Soy lime chicken breast, coconut risotto, steamed bok choy, chilli  33.00

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

Char-grilled wagyu eye fillet (200g) w/ café de Paris butter, broccolini,
brussels sprouts, broad beans 42.00 gf

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

Spaghetti, prawns, chilli, smoked bacon, baby spinach, lemon  32.00

Risotto aux fruits de mer, roast tomato & garlic, local prawns, fish, mussels  32.00  gf

 

SIDE DISHES

French fries, classic aioli  -  10.00  v gf

Steamed seasonal vegetables 10.00  v gf

Continental potato mash  10.00  v gf  

Garden salad, tomato, Spanish onion, cucumber, house dressing  10.00  v gf


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

 

DESSERTS

Bittersweet chocolate marquise, honey-baked pears, coconut yoghurt, hazelnuts 15.00 gf

Apple tarte tatin, vanilla bean ice-cream 15.00

Continental classic crème brûlée 15.00 gf

Snow egg, crème anglaise, caramel & flaked almonds 15.00 gf  

Sticky-date pudding, hot butterscotch, ice-cream  15.00

Continental ice-cream sundae, burnt sugar & vanilla bean ice-creams,
hot butterscotch, whipped cream 12.50 gf 

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

Extra scoop burnt sugar or vanilla bean ice-cream 5.00 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 22.00 / 3 cheese plate 33.00

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