Chef Jess Mcneill

Bruschetta with prosciutto, bocconcini and tomato

Caesar bite, poached chicken with crispy prosciutto, Caesar mayo in a baby cos leaf

Herb seared Lamb with broad bean purée on polenta

Cheese puffs with feta and tomato salsa

Parsley and lemon prawn with fried olives

Meatball stuffed with mozzarella and basil cream

Beef carpaccio with capers, pickled onion and red wine glaze

Garlic, chilli and parsley grilled squid with broad beans, rocket and chorizo crumb

Individual Eggplant parmigiana with rocket and basil oil

Bacon Caesar salad

Mussels steamed with white wine and cherry tomatoes and crusty bread

Chicken, spinach and ricotta cannelloni with basil oil

Broccoli and ricotta gnudi with creamed spinach and field mushrooms

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Herb crusted lamb with herby potato, leek and pea smash and minted jus

Porchetta, crispy pork belly stuffed with fennel and smoked bacon

Slow braised Beef cheek Ragu with Parpadelle and herb gremolata

Vanilla bean and yoghurt panna cotta with cherry compote and chocolate shortbread

Lemon ricotta cake with poached sticky figs and cream

Torta Caprese, gluten free chocolate cake with vanilla bean ice cream

Tiramisu, sweetened mascarpone layered with boozy coffee and kahlua soaked savoiradi biscuits

Blackberry and pistachio semifreddo with butter cookies

Chicken liver pate on brioche with pear chutney

Falafel with babaganoush

Spanakopita filo cigar

Truffle and mushroom arancini

Lamb kofta with beetroot yogurt

Parsley and lemon prawn with fried olives

Autumn vegetable ratatouille with orecchiette pasta

Lamb cutlets with herby youghurt and cucumber salad

Housemade focaccia bread with a selection of dips and spreads

Nicoise salad with rare seared tuna and preserved lemon mayo

Garlic, chilli and parsley grilled squid with broad beans, rocket and chorizo crumb

Broccoli and ricotta gnudi with creamed spinach and field mushrooms

Harissa spiced slow roasted lamb with Greek salad and thyme potatoes

Grilled scotch fillet with spinach and feta crumb , sautéed baby poatoes and cherry tomatoes

Market fish with cauliflower purée, smoked bacon, garlic beans, snow peas in a lemon butter sauce

Prosciutto wrapped pork fillet with mustard potatoes and apple chutney

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Baklava cake with mascarpone and honey figs

Crème catalana with pistachio biscotti

Molten Chocolate and salted caramel tart with milk ice cream

Lemon ricotta cheese cake With cherry chambord coulis

Poached pear with ginger crumb and crème anglaise

Goats curd with honey and almonds

Chicken liver pate on brioche with pear chutney

Crab brioche bite with Bloody Mary sauce

Caesar croquettes with crispy pancetta and romaine lettuce

Rare seared beef on crostini with onion jam and blue cheese

Lamb kofta with beetroot yogurt

Seared prawn with avocado mousse

Confit duck and caramelised onion bouchée a la reine

Stuffed pork tenderloin with apple and Riesling sauce

Blue cheese and leek tart with balsamic beetroot

Beef carpaccio with capers, pickled onion and red wine glaze

Autumn vegetable ratatouille with orecchiette pasta

Sautéed prawns with a caper and preserved lemon salsa

Eye fillet with potato gratin, caramelised onions,baby carrots and asparagus

Herb crusted lamb with herby potato, leek and pea smash and minted jus

Poached chicken with sage gnocchi, prosciutto and butter sauce and leafy greens

Market fish with cauliflower purée, smoked bacon, garlic broccolin, snow peas in a lemon butter sauce

Crème brûlée with pistachio and citrus biscotti

Mille-feuille with poached rhubarb

Chocolate ganache tart with roasted figs

Plum and custard streusel tart with pouring cream

Lemon cheese cake With cherry coulis

Housemade focaccia bread with a selection of dips and spreads

Charcuterie platter

Buffalo chicken sliders

Lamb koftas with beetroot yogurt

Cheese puffs with feta and tomato salso

Green leafy salad of the season

Pesto orzo pasta with butternut pumpkin

Broccoli and bacon salad

Roasted potatoes with rosemary butter

Truffle Mac and cheese

Warm roasted vege salad with feta

Bacon Caesar salad

Sautéed seasonal greens

Glazed beetroot salad with orange

Risotto Milanese

Classic potato salad

Spiced couscous salad with roasted carrot

Rib eye steak with bearnaise

Roasted lamb leg with a minted sauce

Roasted chicken breast with lemon and olives

Poached chicken with prosciutto and sage butter

Porchetta, crispy pork belly stuffed with fennel and smoked bacon

Warm smoked salmon with a herb crumb

Garlic prawn skewers

Autumn vegetable ratatouille with orecchiette pasta

Braised beef brisket in a mushroom and shallot jus

Moroccan lamb backstrap with harissa

Anzac cookies

Gluten free raspberry chocolate brownie

Lemon cheese cake

Plum tart

Red velvet cake with cream cheese

Chicken liver pate on brioche with pear chutney

Goats curd with honey and almonds

Confit duck and caramelised onion bouchée a la reine

Stuffed mussels with garlic butter

Lamb cutlets with French onion jus

Blue cheese and leek tart

Sautéed Prawns with bouillabaisse sauce and crusty bread

Stuffed pork tenderloin with apple and Riesling sauce

Autumn vegetable ratatouille with celeriac puree

Chicken Fricassee, chicken thighs with sautéed spinach and creamy mushroom sauce

Salmon meunière with beans and lemon butter sauce

Steak Frites, Eye fillet with crispy petit fries and bearnaise

Chocolate ganache tart with roasted figs

Crème brûlée with pistachio and citrus biscotti

Mille-feuille with poached rhubarb

Poached pear with ginger crumb and crème anglaise