With an imaginative menu that focuses on modern Australian cuisine and fresh, season produce, no palate will be left unsatisfied. Begin with shaved ham, asparagus spears, artichoke hearts and rocket, aioli dressing and parmesan croutons, or seared scallops atop house made parpadelle draped with basil, shallot and seafood veloute. Follow with a main of pork fillet filled with red currant, macadamia nuts and garlic on onion risotto, white
wine and onion sauce, or embrace a bit of Australiana with kangaroo medallions on cous cous, red wine and wattle seed jus sided with mango
and wattle seed chutney.