Main

Tender fillet steak with tarragon butter

All meals include house-baked bread rolls and seasonal vegetables.

  • Rolled chicken breast fillet filled with baby spinach, asparagus and goat cheese, topped with sage, basil and mascarpone
  • Home-baked chicken pie with white wine, bacon, mushroom and dutch carrots
  • Chicken supreme filled with semi sun-dried tomatoes and ricotta, topped with a rich tomato and pesto consommé
  • Chicken breast with spicy kumara mash and tangy green peppercorn and mustard glaze
  • Bowen Mountain mango and macadamia chicken with sweet Madeira jus
  • Eye fillet of beef served with roasted field mushrooms and a mild tomato jus
  • Beef mignons wrapped with prosciutto, filled with Montasio cheese pockets and topped with a delightfully sticky beetroot relish
  • Fillet mignon with roasted garlic cream sauce
  • Veal parmigiana; crumbed veal fillets with pancetta, buffalo mozzarella and basil
  • Grilled beef fillet tournedos; aged prime beef roasted to perfection, served with roast capsicum and caramelised onion relish
  • Scotch fillet steak with tarragon butter
  • Pork scotch fillet with wilted cabbage and apple, topped with a smooth Pernod butter sauce
  • Pan-fried duck breast with orange and Cointreau**
  • Blue-eyed cod fillet on a bed of chopped peans, served with duck fat chips and a hollandaise sauce**
  • Grilled salmon fillets with roasted tomato bérnaise
  • Crispy-skin barramundi fillets with salsa verde
  • Roast lamb rack with sweet chocolate jus**
  • Baked lamb fillets with fresh asparagus and mint bérnaise**
  • Slow-braised lamb shanks with ratatouille
  • Roasted vegetable arancini with spinach, leek and roast capsicum puree
  • Grilled eggplant rolls served on a field mushroom and filled with ricotta, semi-dried tomatoes and kalamata olives
  • Thai vegetable pie

**will incur a surcharge

You can download a printable mains menu to keep.