entrees

Sous vide Kingfish with chilli, lime & ginger 22
Kangaroo carpaccio with beetroot, carrot & capers 20
Chicken liver pate with orange, rhubarb and spice 16
Gazpacho with capsicum, corn and avocado sorbet 17

mains

Pepperberry kangaroo fillet on macadamia cream with a muscatel port jus and fresh pomegranate 31
Prawns marinated in chilli, coriander & garlic on a spicy herb & almond mayonnaise 34
Local fish with watercress salad, roasted vegetables, red quinoa and champagne sauce 33
'Humita' a corn husk filled with corn puree, roasted vegetables and sweet potato served with basil pesto 29

sides

Steamed broccoli & beans with toasted almonds 9
Caramalised cream of sweet corn 9
Patacones served with aioli and chilli jam 9
Chef's salad 9
Our bread is baked daily

desserts

Cheese plate with quince paste and muscatels 21
White chocolate soup with fig leaf ice-cream 15
Seasonal berries with sour creme sorbet and spiced reduction 15
Wobbly knees - mixed beer based jellies finished with sabayon 15

The Gunyah Sunday 3rd of March, Sustainable banquet and documentary screening of 'The Greenhorns'
A Sunday / Public Holiday Surcharge of $7 per person applies to all restaurant accounts