|
specialty cocktails |
‘old mill’ martini - square one rye vodka, dolin vermouth, blue cheese stuffed olive
|
10 |
| silverado trail strawberry lemonade - strawberry-infused vodka and lemonade on the rocks |
9.5
|
man’hatt’an - our own keffer & yajeya barrel bourbon, punt e mes, port-soaked cherry
|
11
|
plum sour - averell plum gin, amaretto disaronno, cointreau, lime juice and soda
| 10
|
prickly pear margarita - tequila, cointreau, prickly pear purée and lime juice
|
10
|
| spa martini - cucumber-lemon house infused vodka, lemon juice, ginger syrup |
9
|
| irish rootbeer float - caamaño bros. sasparilla, bushmills irish whiskey & baileys irish cream |
10
|
dark n’ stormy - gosling’s ‘black seal’ rum, bundaberg ginger beer on the rocks
|
9
|
small plates |
soy-braised crispy pork belly with watermelon, daikon, fresh herbs and kecap manis
| 15 |
| crab cake with ‘gazpacho style’ salad, roasted tomato vinaigrette, black pepper aïoli |
15 |
| beef satay with cucumber, green papaya and pickled ginger salad, spicy peanut sauce |
13 |
| pan roasted mussels with applewood smoked bacon, tomatoes and white wine |
14.5 |
| flash fried calamari with a spicy chipotle chili glaze and pickled ginger |
13.5 |
| macadamia nut crusted goat cheese with port-poached figs, apples and crostini |
13 |
| soup of the day |
4/7 |
green plates |
| sweet coconut fried prawns with mango, cucumber and greens, sesame-citrus vinaigrette |
15 |
| baby spinach and duck confit with dates and petit basque cheese, truffle vinaigrette |
13 |
| endive and pear salad with blue cheese, candied walnuts and honey mustard vinaigrette |
13 |
| butter lettuce salad with cherry tomatoes and tarragon-champagne vinaigrette |
9.5 |
| hearts of romaine with caesar dressing, croutons and parmesan cheese |
6/11 |
big plates |
| s.r.f. top sirloin steak, mashed potatoes, sautéed spinach, crimini mushroom-madeira sauce |
36 |
five spice duck breast, sweet potato purée, stir-fried shiitakes and bok choy, ginger glaze
|
33
|
pan-seared wild king salmon with roasted summer vegetables, black olive tapenade vinaigrette
|
29 |
achiote-marinated chicken breast with quinoa, black kale, grilled pineapple and pan sauce
|
23 |
| mongolian-style grilled heritage pork porterhouse, basmati rice and sautéed broccolini |
27 |
| moroccan inspired braised lamb shank with golden raisin and toasted almond couscous |
25 |
| grilled polenta napoleon with garden vegetables, fresh mozzarella and balsamic glaze |
18 |
| pasta of the day |
a.q. |
