
succulent chicken supreme served with crisp kipfler potatoes, steamed asparagus, roast field mushroom and a speck and mushroom jus
grilled pork cutlet served with sweet potato puree, bok choy, baked beetroot, pickled onions and an apple sage jus
slow braised lam shank served on creamy potato mash, steamed green beans and finished with an oregano, rosemary and tomato concasse
char-grilled 300 gram striploin served with smashed chats, steamed broccolini, blistered tomatoes, blackened corn, red wine jus and café de paris butter