PRE ENTREE
Platters of Tzatziki, Taramosalata and Melitzanosalata dips with crisp breads and
Kalamata olives
Kalamata olives
Beef lasagne. Treasure of the sea (seafood cocktail)
The Modern Antipasto (roast eggplant and pepper, pickled mushroom, fetta,
Serve with prosciutto, salami, olives, sun-dried tomatoes and rocket, finished with
garlic roasted focaccia shards and pesto oil).
The Modern Antipasto (roast eggplant and pepper, pickled mushroom, fetta,
Serve with prosciutto, salami, olives, sun-dried tomatoes and rocket, finished with
garlic roasted focaccia shards and pesto oil).
Baked trout on jasmine rice (served with salsa)
Grilled baby calamari (served on mix salad and tartar souse)
Pan-fried fillet of Trevally (served on a bed of baby spinach with a warm lemon and dill dressing).
Grilled baby calamari (served on mix salad and tartar souse)
Pan-fried fillet of Trevally (served on a bed of baby spinach with a warm lemon and dill dressing).
Rosemary lamb cutlets on mash potato (served with the vegetables and garden salad)
Roast beef with the mushroom source (served with the scallop potato and the steam vegetables)
Chicken Kiev (served on baked potato and garden salad).
Roast beef with the mushroom source (served with the scallop potato and the steam vegetables)
Chicken Kiev (served on baked potato and garden salad).
Strawberry “Romanov” (fresh strawberry wrapped in a delicate crepe), served warm
with vanilla ice cream. Fruit cocktail (served with the vanilla ice cream)
Profiteroles filled with Italian custard topped with a warm chocolate and Frangelico souse
with vanilla ice cream. Fruit cocktail (served with the vanilla ice cream)
Profiteroles filled with Italian custard topped with a warm chocolate and Frangelico souse
Coca Cola
Soda Water
Lemon Squash
Soda Water
Lemon Squash
FULLY LICENSED & B.Y.O No corkage charge