ENTRÉE

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CAESAR SALAD
With poached egg, crispy pancetta, croutons and parmesan shavings

CALAMARI RINGS
Crumbed in panko and black sesame seeds with lime aioli

MAIN

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CHARGRILLED KANGAROO LOIN
With macadamia and tomato jam served on Paris mash potato

FISHERMAN’S BASKET
Fried catch of the day, fried king prawns and calamari served with chips, tartare sauce and lemon

CHARGRILLED I’M ANGUS TOP CUT SIRLOIN
Served medium on creamy mash and red wine jus

DESSERT

CHEF’S DESSERT OF THE DAY
Freshly brewed tea or coffee