Starters
Roast leg of Barbury Duck with red cabbage and onion marmalade drizzled with balsamic Dressing
Traditional Caesar Salad with Parmesan shavings, bacon lardons and crispy garlic croutons
Hodson Bay fruit platter with mango and Grand Marnier syrup
Soup
Cream of Carrot and Coriander Soup
Atlantic Seafood Chowder
Main Courses
Chargrilled sirloin steak with a black peppercorn and cognac flamed cream sauce
Crispy Road Half duckling with a black pudding stuffing and caramelised orange jus
Marinated pork fillet over a button mushroom fricassee
Pan-fried kangaroo fillet glazed in a sauce of Brunswick onion and port wine
Stir-fried summer vegetables in a sweet chilli and tomato sauce with rice pilaff
Fish of the Day
Grilled fillet of baramundi roast with vine tomatoes and lime and chive butter
Hake and Dublin Bay prawns poached with a saffron scented crème blanc
Fresh from our Tank
Galway Bay lobster with parsley butter (supplement)
Served with a melange of fresh vegetables and potatoes
or
Chef’s seasonal salad with house dressing
Dessert
Baked pear and vanilla cheesecake with a fruit compote
Steamed apple sponge pudding with a brandy snap basket and toffee ice cream
Home made parfait with butterscotch sauce and an orange tuille biscuit
A rich Austrian chocolate torte with mint chocolate chip ice cream
Passion fruit crème brulee with a shortbread Biscuit
Freshly brewed Indian tea or Java coffee
Roast leg of Barbury Duck with red cabbage and onion marmalade drizzled with balsamic Dressing
Traditional Caesar Salad with Parmesan shavings, bacon lardons and crispy garlic croutons
Hodson Bay fruit platter with mango and Grand Marnier syrup
Soup
Cream of Carrot and Coriander Soup
Atlantic Seafood Chowder
Main Courses
Chargrilled sirloin steak with a black peppercorn and cognac flamed cream sauce
Crispy Road Half duckling with a black pudding stuffing and caramelised orange jus
Marinated pork fillet over a button mushroom fricassee
Pan-fried kangaroo fillet glazed in a sauce of Brunswick onion and port wine
Stir-fried summer vegetables in a sweet chilli and tomato sauce with rice pilaff
Fish of the Day
Grilled fillet of baramundi roast with vine tomatoes and lime and chive butter
Hake and Dublin Bay prawns poached with a saffron scented crème blanc
Fresh from our Tank
Galway Bay lobster with parsley butter (supplement)
Served with a melange of fresh vegetables and potatoes
or
Chef’s seasonal salad with house dressing
Dessert
Baked pear and vanilla cheesecake with a fruit compote
Steamed apple sponge pudding with a brandy snap basket and toffee ice cream
Home made parfait with butterscotch sauce and an orange tuille biscuit
A rich Austrian chocolate torte with mint chocolate chip ice cream
Passion fruit crème brulee with a shortbread Biscuit
Freshly brewed Indian tea or Java coffee
