Mains
V = Vegetarian G = Gluten Free| Catch of the day on a dill and prawn potato cake served with ginger and coriander mayonnaise | $26.90 |
| Trevally fillet dukkha crusted on chervil mash with salad greens and lemon aoli (G) | $22.90 |
| Crumbed calamari with salad greens, chips and tartare sauce | $21.90 |
| Gummy shark in Coopers beer batter with salad greens, chips and tartare | $21.90 |
| King George whiting fillets tempura battered with salad greens, chips and tartare | $26.50 |
| Wild Australian king prawns wok tossed with coriander, chilli and palm sugar finished with coconut cream and served on jasmine rice (G) | $29.90 |
| Pad Thai with chicken and prawns, rice noodles and Asian vegetables | $22.90 |
| Baked vegetable slice with potato, spinach, mushroom, sundried tomato, olives, ricotta cheese and a spinach and basil sauce (G/V) | $21.50 |
| Spanish paella with prawns, mussels, fish fillets, scallops, chicken, chorizo and paprika | $26.90 |
| Penne pasta with cherry tomatoes, prosciutto, baby spinach, roasted garlic, chilli, olive oil, kalamata olives and parmesan cheese | $21.90 |
| Tandoori chicken breast served with rice, cashew nut masala sauce and minted yoghurt (G) | $23.90 |
| Chicken Parmigiana with Virginian ham, mozzarella cheese, Napoli sauce, salad greens and chips | $22.90 |
| Chicken breast filled with cream cheese, spinach and pine nuts served with vegetable risotto and sundried tomato sauce | $26.90 |
| Hotel Sorrento lamb shanks on a bed of creamy mash topped with Parmesan cheese | $24.90 |
| Lamb korma with traditional North Indian spices served with rice, minted yoghurt, toasted almonds and pappadums | $23.90 |
| Rack of lamb marinated with garlic , basil and rosemary served on roasted root vegetables with juniper berry sauce | $27.50 |
|
250gm Aged prime Peninsula eye fillet topped with beetroot marmalade and served with pommes gratin and steamed vegetables Accompanied with either cabernet jus or garlic herb butter |
$28.90 |
