STARTER

Tempura Zucchini Flowers (v)
Filled with goats cheese, beetroot remoulade, warm olive dressing
House Smoked Tasmanian Salmon (gf)
Spiced crème fraiche, grated horseradish, snakefruit, tangerine vinaigrette
Angus Tenderloin Carpaccio (gf)
‘Rendang’ spices, arugula, grated parmesan foie gras
Salt & Pepper Soft Shelled Crab
Frisse & citrus salad, peanuts, beetroot aioli
Sautéed Local Tiger Prawns ”Vuelta y Vuelta”
Confit garlic, capers, chocolate balsamic glaze, gingerflower granita
Taste of Spain for 2
Serrano Jamon, marinated olives, manchego, toasted sourdough

PASTA

Hand Made Tagliatelle
Confit octopus, tiger prawns, salmon, scallops, chili, lemon butter, basil pistou
Butternut Squash Gnocchi (v)
Globe artichoke, broad beans, marinated feta, lemon & sage crumbs
Risoni (v) (gf)
Wild mushrooms, oven dried tomatos, Italian herbs, grana padano

MAIN

8 Hour Organic Pork Belly (gf)
Blood orange, fennel & mint salad, walnuts, beetroot & jerez vinegar reduction
Pan Roasted Chicken Breast (gf)
Cous cous ”di verdure”, yellow bell pepper coulis
Bali ‘Dukkah’ Crusted Mahi Mahi Fillet (gf)
Salad of bengkoang & young starfruit
pomelo & gingerflower condiment
Chick Pea Curry (v) (gf)
Red rice, thai eggplant, fresh coconut, coriander, ‘rempeyek’
Seared Yellowfin Tuna Loin (gf)
Shingo pear, white radish, wakame, gochugaru aioli
Open Angus Beef Burger
Tomato relish, gruyre, crispy quail egg, jamon, watercress
w/ hand cut chips