Mains
All main courses are served with a choice of one side dish.
Mussels with White Wine Broth, Crispy Bacon, Fresh Herbs
300
Pairs with Sauvignon Blanc
Seared Patagonian Squid with Charred Tomato, Spring Onion Salsa
335
Pairs with Pinot Noir
B’Bos Trout with Green Olive Salsa Verde, Fresh Herbs
360
Pairs with Chardonnay and Pinot Noir
Pappardelle Arrabbiata Pasta with Cherry Tomatoes, Parmesan, Basil ( V )
265
Pairs with Red Blend and Syrah
Charred Ribeye with Bordelaise Sauce, Baby Caramelised Onions
330
Pairs with Pinot Noir and Red Blend
Lamb Cutlets with Mint Pea Purée, Crispy Chickpeas
360
Pairs with Chardonnay and Red Blend
Boeuf Bourguignon with Beef Chuck, Bacon, Rich Red Wine Sauce,
325
Portabellini Mushrooms, Baby Onions Pairs with Pinot Noir
Side dish options
Roasted Pumpkin with Labneh, Sage, Pumpkin Seeds, Burnt Honey Butter ( V )
Roasted Baby Vegetable Medley with Tzatziki ( V )
Garlic Parmesan Fries ( V )
Mashed Potatoes with Herb Infused Cream ( V )
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