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