HORS D'OEUVRES & ENTREES

Spring Specials
Warm crusty organic bread, butter &
olive tapenade  8-9  v

Soup of the day w/ grilled Continental bread  11-9

Chicken liver pate, orange & poppy seed toasts
spread with goose fat  14-5

Continental Classics
Warm bruschetta of seasonal tomatoes w/
sweet basil & sea salt  9-5  v

Chilli-salt cuttlefish, wild rocket leaf salad,
sesame dressing  18-9

Parmesan-coated fried white asparagus (as available), sauce gribiche
14-9  v

WARM SALADS & LIGHT MEALS

Spring Specials
Smoked Victorian rainbow trout, frisée lettuce, black olives,
neu potatoes, orange segments, chives, horseradish cream  21-9

Baked pumpkin, crisp prosciuto, shaved celery, blue cheese,
saffron vinaigrette, aged balsamic reduction  17-9

Caramelised bitter leaves, sweet fried spanish onions, kipfler potatoes,
walnuts, dill, tahini sauce  15-5  v

Continental Classics
Petite savoury quiche Lorraine, beetroot leaves, verjus vinaigrette  15-9

Twice-baked goat’s cheese soufflé, mixed leaf salad  20-9  v

Grilled lamb Greek salad, macadamia & mint pesto, soft fetta,
tomato, cucumber, olives  21-5

A “v” after the price of a dish denotes a vegetarian option.

MAIN  COURSES

Spring Specials
Tender-braised beef skirt, white polenta, sauteed spinach,
shaved pecorino  24-9

Coq au vin (red wine, bacon, mushrooms), buttered spätzle  25-9

Berkshire pork cutlet, fondant potatoes,
grilled zuchinni, apple & nectarine relish  27-5

Fresh fish of the day - chef’s selection  MP

Vegetarian spinach lasagna, grilled spring vegetables,
cheese fondue, white wine  23-5  v

Oven-baked brown rice pilaf, leek,
spinach, shaved Gruyere cheese  19-9  v

Continental Classics
Soy lime chicken breast, coconut risotto,
steamed bok choy  26-5

Continental beef sausages, potato mash, roast tomato,
caramelised onion jus  21-0

Grilled 90-day grain-fed rib eye (300g), Rutherglen port jus, French fries,
green salad  31-0

Pan‑seared lamb's fry & bacon, désirée potato mash,
roast tomato jus  21-0

Spaghetti, prawns, chilli, smoked bacon, baby spinach,
lemon  24-5

Risotto aux fruits de mer, roast tomato & garlic,
local prawns, fish, mussels  24-5

SIDE DISHES

French fries, classic aioli  -  petit  6-5    grande  8-5  v
Seasonal steamed vegetables  8-9  v  Continental potato mash  5-5  v
Mixed leaf salad, tomato, Spanish onion, cucumber, lemon vinaigrette  6-9  v

Wednesday evenings: “ Brains & Other Offal Things”…Bookings recommended
Should you have time constraints, please advise your waiter as you order

SPRING DESSERTS

Wine-poached Royal Gala apple, stuffed w/ walnut & cinnamon crumbs  10-0

Grilled banana tart, blackened meringue, lime & roasted coconut sorbet  12-0

Continental classic crème brûlée  10-0

Blueberry & marscarpone charlotte, pomaugranite syrup, shaved chocolate  10-0

Sticky-date pudding, hot butterscotch, double cream  10-0

Affogato  (vanilla bean or burnt caramel ice cream, ‘drowned’ in espresso coffee)  7-5

Continental ice cream sundae, burnt caramel & vanilla bean ice creams,
hot butterscotch, whipped cream  8-9

Two cheese plate, dried fruit, homemade chutney & wholemeal crackers  17-50

Three cheese plate, dried fruit, homemade chutney & wholemeal crackers  22-50

Burnt caramel or vanilla bean ice cream in addition to cream on any dessert  -  4-0 a scoop

COMPANIONS

De Bortoli Noble One NSW  45-00  (375 ml)  12-50  (90 ml)
Stella Bella Pink Muscat Margaret River WA  35-00  (375 ml)  9-00  (90 ml)

FORTIFIED WINES

Campbells 30 year old Liquid Gold Tokay  11-50
All Saints Estate Rutherglen Muscat (Rutherglen)  8-00
Ramos Pinto L’agrima White Port (Portugal)  8-50
Ramos Pinto Tawny Port (Portugal)  8-50
Ramos Pinto Port LBV 2001 (Portugal)  10-00

RESERVE SPIRITS

Laphroaig 10 year old Single Malt Whisky  11-50
Lagavulin 16 year old Single Malt Whisky  14-50
Glenmorangie 18 year old Single Malt Whisky  16-50
Calvados Boulard XO  9-00
Calvados Eric Bordelet Vintage 1994  18-00
Aniversario Pompero Rum Venezuela  9-50
Hennessy Privilege VSOP Cognac  11-00
Maison Janneau Armagnac Vintage 1964  22-00