Dinner Menu

Entrée's

 

Half shell grilled mussels with a lime kelp crumb.

$9.50

Bacon, corn and sweet Thai chilli fritters served with a gherkin & sour cream relish.

$8.00

Locally made North American and sundried tomato fusion bread served with homemade dip of the day & avocado oil.

$12.00

The Atrium tasting plate, a selection of the above entrees – great to share.

$18.50

Toasted garlic and dill butter Ciabatta.

$7.00

Soup of the day served with toasted bread.

$8.00

Caeser salad with julienne of bacon, tomato, lettuce, shaved parmesan, poached egg and a Home-made mayo. (G)

$13.00

Main option

$24.00

With chicken an extra $5.00

 

Main Dishes

 

Pork chop served with slowly baked barbequed beans and finished with a fresh Savoy cabbage slaw. (G)

$22.00

Regal Marlborough Salmon served over a lemon, spring onion and sundried tomato polenta cake with a saffron tartare. (G)

$29.50

Sage egg battered chicken medallions served with roasted potato cubes tossed in a tomato & coriander pesto.

$24.00

Roasted Lamb Rack served with green beans and a rosemary cumin potato cake, finished with a merlot wine reduction and char-grilled capsicum. (G)

$34.00

Scotch Fillet (Ribeye) topped with caramelised red onion and mushroom confit, parsnip crisps & pan jus.

$29.50

Filo Parcels with roasted pumpkin, pinenuts, smoked paprika spinach and feta, served with a mango thyme relish. (V)

$18.00

Accompaniments

 

Vegetables of the day.

$4.00

Crisp garden salad with a peppercorn vinaigrette.

$4.00

Creamy parmesan mash.

$4.00

French fries with tomato ketchup (on the side).

$4.00

Dessert

 

Apricot & apple crumble topped with caramelised sugar and vanilla bean ice cream.

$10.00

Brownie bottom chocolate cheesecake served with whipped cream & mocha ganache.

$10.00

Local trio of gourmet ice-cream, topped with shavings of white chocolate fudge & blueberry coulis (G).

$10.00

Orange zest & peach panacotta with pistachio & chocolate sable biscuit.

$10.00

Cheese board for 2.

$19.00