Indonesian Seafood Curry with Stargazer, Squid and King Prawns.             
Served with green bean and fresh coconut salad.

Escalopes of Tasmanian Salmon with a Sorrel Sauce.
Thinly sliced and very quickly cooked so slightly under done - the best way to eat it.
With a sorrel, cream and Noilly Prat sauce.

Fillet of Snapper with Stir Fried Vegetables and Coriander.
With a soy butter sauce.

Rocket Risotto with Parmesan.

Bourride of Salted Blue Eye Trevalla, Leatherjacket, Snapper and King Prawns.
The classic Provencal fish stew thickened with aioli served with a crouton spread with harissa.

A Meurette of Bass Groper.
With caramelised eschallots, bacon and mushrooms.

The ‘Fruits De Mer’.
Seafood in the French style, all left in the shell and served on ice with mayonnaise and eschallot vinegar.

Fillet of Black Angus Beef.
With pommes coq d’or, spinach, Portobello Mushrooms and Marchand du vin butter.

Fillet of Blue Eye Trevalla with Slivers of Potato, Mushrooms and Truffle Oil.     

sample menu - subject to change.