Main courses come with freshly cooked hot vegetables unless you prefer a side salad.
Fish Parcels (small serve also available)
A piece of blue eye trevalla and a piece of fresh salmon separately baked in filo pastery and served with a lemon hollandaise. You can have two trevalla parcels or two salmon parcels or one of each. Also available with a smoked salmon sauce.
Tasmanian Salmon Steak with Pernod
The skin and all bones have been removed from a fillet of fresh salmon. We cut across the fillet to provide a nice thick piece of salmon which we braise in sauce which includes pernod and coconut milk. We serve this on roasted roma tomatoes, zucchini and capsicum with shallots. We recommend Providence 2001 Riesling with this meal.
Baked Quail (small serve also available)
A pair of de-boned succulent farmed quail served with orange brandy sauce which has been caramelized on the quail at the end of the cooking process. We can add a little chilli if you like it.
Grilled Kassler
Kassler is a German meal. It is a loin of pork which has been partly de-boned and stripped of most of the fat and then lightly smoked. Our Kassler is locally produced and is lean and very juicy. We serve it glazed with orange on bavarian red cabbage.
Lamb Fillet with Apricot and Marsala Sauce
The lean portion of a loin of lamb has been marinated in white wine with garlic. It is first seared on a French grill then finished in the oven. It is served sliced with braised vegetables and mashed potato with an apricot and marsala glaze. Please note that this meal is only suitable served rare or quite pink.
Beef Tapenade
Our aged fillet steak is first grilled then sliced and served on German style potato pancakes with tepenade on the side.
Roulade of Beef
Fillet steak filled with spinach leaves, tapenade and pine nuts mixed with cream cheese. Grilled and served with a port wine sauce. Our tapenade is made from olives, anchovies, capers, garlic, olive oil and a little chilli.
Grilled Eye Fillet
A generous serve of best quality mature beef which has been carefully aged and is grilled to your liking. We offer three sauces, dijon hollandaise, mushroom or green peppercorn.
Chicken Paupiettes (small serve also available)
De-boned chicken thighs filled with spinach leaves, fresh oregano and Mersey Valley cheddar oven baked and served with a fruity sauce.
Seafood Creole
Scallops, blue eye travalla, salmon and prawns sautéed in garlic with cajun spices and finished with white wine and cream. Served with rice pilaff. Available hot, medium or mild.
Garlic Seafood
Scallops, blue eye trevalla, salmon and prawns sautéed in garlic butter. Served with rice pilaff.
