Entrée $12
212 Prawn Cocktail
Chilled Prawns served on a Bed of Crisp Lettuce Leaves,
topped with Sweet Cocktail Emulsion, garnished with Fried Leek
Country Style Meatloaf
Slow baked Lamb Shoulder blended with Roasted Pistachio Nuts,
Glazed in Veal Jus
Traditional French Onion Soup
French Onion Soup served with Toasty Gruyere Cheese Baguette
Fungi Bruschetta
Wild mushrooms sautéed in White Wine, Garlic and a hint of Fresh Chili,
Served on a thick Slice of toasted Bread
Nicoise Salad
Fresh blanched Green Beans, Olives, Boiled Egg, Tuna and Baby Mix Leaves
Tossed in Lemon Vinaigrette
Main $18
Beef Wellington
Beef Fillet rolled in Fresh Herbs and Seeded Mustard, wrapped in Puff Pastry,
Served medium well and accompanied with Confit Garlic Mashed Potatoes and Veal Jus
Grain Fed Rump Steak
250grams Rump Steak, served with French Fries and Salad
Cambridge Chicken Kiev
Breaded Chicken Breast stuffed with rich Garlic Sauce accompanied with Mushroom Pie
1960’s Beef Burger
300grams of Premium Ground Beef, topped with Bacon, fried Egg, Tomato, Tasty Cheese and Lettuce, Served with Battered Onion Rings, and Grilled Corn Cob
Classic Fish and Chips
Beer battered Flathead Fillets served with French Fries and Tartar Sauce
Goat Cheese Pasta Bake
Goat Cheese and Cherry Tomato’s tossed with Penne Pasta and baked to perfection
Dessert $10
Apple Crumble
Granny Smith Apples diced and caramelized, topped with Shortbread Crumble,
Served with Whipped Cream
Ice Cream Sandwich
Giant Chocolate and Hazelnut Cookie filled with Vanilla Bean Ice Cream
Chefs Bomb Alaska
Rainbow Ice Cream encased in Sponge Cake covered Italian Meringue,
Served on a Bed of Berry Compote
Oversized Profiteroles
Cox Pastry filled with Chocolate Mousse and Fresh Strawberries
Side Dishes $5
Garlic Mash Potatoes
French fries
Garlic bread
Macaroni and Cheese
Seasonal steamed mix vegetables
Garden salad