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English muffin w mushrooms, tomatoes, poached eggs and hash browns.
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Deep fried salt an pepper squid served with a side salad and sweet chilli sauce.
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This place makes a mean cup of coffee! If Barista matt is working, your bound to get some awesome coffee art (Rosetta) to make the experience all that much more enjoyable!
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Sashimi Tacos, Salmon Carpaccio, Edamame, Duck Dumplings, Soft Shell Crab, Wagyu Spring Roll.
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Breakfast Bruschetta is served with poached egg's, sourdough toast, lots of green's, sundried tomato's, fetta & a splash of vinegar! A perfect alternative choice of breakfast!
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fresh squeezed breakfast mocktail
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Tuna, salmon, kingfish, prawn, egg, eel, scallop sushi with 6 pieces of mini rolls.(10+6pieces)
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Battered local fish, chipotle mayo, cabbage and mango.
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Second course of the Chefs Menu Spring 2011. Seared Bonito with Avocado, Apple Jelly and Snow. Price is for 9 courses.
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Flammenbrot a light crispy pastry base topped with delicate soft cheese, caramelised onions & your choice of toppings. Rocket, Ricotta & Semi Dried Tomatoes
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Corfu "Hirino - Pork" Third course of the degustation menu. Braised pork with apple jelly, cucumber and vegetables. Price is for 8 courses.
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Fifth course of the Chefs Menu Spring 2011. Roast Suckling Pig and Apple Sauce. Price is for 9 courses.
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Salad of baby beetroot with horseradish ‘skordalia’, bitter leaves and toasted walnuts.
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Salt Baked Gold & Purple Beetroot Salad, Served Chilled. Goats Curd, Beet Juice, Roasted Walnuts, Gorgonzola, Young Chard.
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Served with eggs any way, chipolata's, field mushrooms, roast cherry tomatoes, bacon and a side of baked beans and toast.
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A delicious sweet alternative to breakfast. *Price is estimated, due to it being in a hotel package.
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Terrine, ‘black and blue’, and tartare of 400 day, grain-fed Black Angus beef, with Fresh Tasmanian wasabi and spicy leaves.
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Last course of the Chefs Menu Spring 2011. Chocolate Mousse with Beetroot Sorbet. Price is for 9 courses.
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Char-grilled garlic shoot wrapped with sliced beef.
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