Sunday Lunch - $25 Seasonal Roast from midday

Thursday to Saturday - 1 course with a glass of wine $29
(see below)

Full A la Carte Menu also available for all lunch services
Sample of Luncheon Specials

Mains

• Fish of the day with sautéed kipflers and citrus salsa
• Fish of the day in chickpea batter, with house chips and a fennel and orange coleslaw
• Grilled veal, in a herb crumb, served on mash potato with a tomato and fetta salad
• Braised lamb in filo pastry, on seared spinach with tahini-yoghurt and pinenuts
• House gnocchi in a white wine cream sauce, with an apple, walnut and rocket salad

Function Menu 1 $70 per person

• Choice of 3 entrees, 3 mains and 3 desserts served with side dishes

Entrees

• Pork, veal and pistachio nut terrine with duck liver parfait, tamarillo chutney and crisp breads
• Beetroot and caramelised onion tart with Woodside goats curd and balsamic glaze
• Grilled green prawns and calamari, with a cucumber and asian herb salad, peanut, lime and palm sugar dressing

Mains

• Grilled snapper fillet, with asparagus, citrus and almond butter and mash potato
• Pork cutlet, roasted with fresh herbs and sea salt, served with seasonal baby vegetables, kipfler potatoes and a sherry vinegar dressing
• Roasted porterhouse steak with savoury bread and butter pudding, green beans and a pink peppercorn jus
• Vegetarian option available

Dessert

• Mascarpone & pistachio nut parfait with an orange, strawberry & passionfruit salad
• Crème brulee with mandarin and cinnamon icecream and tuille biscuit
• Couverture chocolate mousse with seasonal beries and almond crisp

Function Menu 2 $75 per person

• Choice of 4 entrees, 4 mains and 4 desserts served with side dishes

Entrees

• Pork, veal and pistachio nut terrine with duck liver parfait, tamarillo chutney & crisp breads
• Beetroot and caramelised onion tart with Woodside goats curd and balsamic glaze
• Grilled green prawns and calamari, with a cucumber and asian herb salad, peanut, lime and palm sugar dressing
• Open lasagna with blue swimmer crab and a lime and soya butter

Mains

• Grilled snapper fillet, with asparagus, broadbeans and a pink grapefruit, lemon and mustard seed dressing
• Pork cutlet, roasted with fresh herbs and sea salt, served with seasonal baby vegetables, kipfler potatoes and a sherry vinegar dressing
• Duck breast, roasted pink with coriander and fennel seed, served with semolina gnocchi and a verjuice jus
• Grilled Eye fillet with a gruyere cheese and onion tart, portobello mushroom, grren beans and a red wine jus
• Vegetarian option available

Dessert

• Macaroon with housemade berry sorbet and strawberry salad
• Crème brulee served with mandarin and cinnamon icecream and tuille biscuit
• Couverture chocolate mousse with seasonal beries and almond crisp

Brique D’affinois with grilled fruit bread and red flame grapes