|
specialty cocktails |
red pear - house-infused pear vodka with pomegranate juice and sweetened lime juice
|
10
|
| 'old mill' martini - square one rye vodka, king eider vermouth, blue cheese stuffed olive |
10 |
|
bruja cubana - dewars's scotch and jameson irish whiskey, mint leaves, 7-up and lime juice
|
10
|
man 'hatt' an - bulleit bourbon, punt e mes, port soaked cherry
|
10
|
| prickly pear margarita - corralejo blanco tequila, cointreau, prickly pear and lime juice |
10
|
| spa martini - cucumber-lemon house infused vodka, sweetened lemon juice, ginger syrup |
9
|
‘the fresca’ - ketel one vodka, dimmi liquore, grapefruit juice and 7-up on the rocks
|
9 |
|
dark n’ stormy - gosling’s ‘black seal’ rum, bundaberg ginger beer on the rocks |
9
|
| cosmo italiano - orange vodka, amaretto, cointreau fresh lime and cranberry juice |
10
|
small plates |
crispy soy-braised pork belly with watermelon, rice wine vinegar and asian green herbs
| 13 |
| maine crab cake with asian slaw and sambal aïoli |
13 |
| beef satay with cucumber, green papaya and pickled ginger salad, spicy peanut sauce |
12 |
| pan roasted mussels with applewood smoked bacon, tomatoes and white wine |
13 |
| flash fried calamari with a spicy chipotle chili glaze and pickled ginger |
13 |
| macadamia nut crusted goat cheese with port poached figs, apples and crostini |
12 |
| soup of the day |
4/6 |
green plates |
| sweet coconut fried prawns with mango, cucumber and greens, sesame-citrus vinaigrette |
14 |
| baby spinach and duck confit with dates and petit basque cheese, truffle vinaigrette |
12 |
| endive and pear salad with blue cheese, candied walnuts and honey mustard vinaigrette |
11 |
| butter lettuce salad with cherry tomatoes and tarragon-champagne vinaigrette |
8 |
| hearts of romaine with caesar dressing, croutons and parmesan cheese |
4.5/9 |
big plates |
grilled c.a.b. filet mignon, braised yukon golds, sautéed mustard greens, caberent sauce
|
34
|
roast duck breast with wild mushroom risotto, watercress and black truffle jus
|
29 |
pan seared alaskan halibut, fingereling potatoes, artichoke hearts, carrots, fennel broth
|
28 |
heritage pork t-bone with sweet potato-leek gratin, asparagus and whole grain mustard sauce
|
25 |
mongolian-style chicken breast with kalijira rice, broccolini and charred pineapple salsa
|
23 |
| moroccan inspired braised lamb shank with golden raisin and almond couscous |
23
|
| grilled polenta napoleon with garden vegetables, fresh mozzarella and balsamic glaze |
16 |
| pasta of the day |
a.q. |
