Entrée

Spring Bay Black Mussels

in garlic & spicy tomato passatta

Beetroot Tartlet

Puff Pastry Tart w/ roasted beetroot, asparagus, goats curd & balsamic reduction

Peppered Beef Carpaccio
Seared Beef Tenderloin, rolled in a 3 pepper blend, w/ eschallot, pickle, rocket pesto & saffron grissini

Devil Calamari

Salt & Pepper Calamari w/ harissa & lime

Main

Pan Fried Ocean Trout

w/ fennel & corn slaw, crushed kiphlers & lemon vinaigrette

Roasted Chicken Breast

w/ bubble & squeak, wilted spinach & sauce Robert

Porterhouse Steak

w/ royal blue potato wedges, baby vegetables & red wine jus

Shellfish  Aloglio

Clams & Mussels linguini cooked with garlic, parsley, chilli & extra virgin olive oil

Dessert

Summer Berry Feuilette

A seasonal berry puff pastry tart w/ vanilla ice cream & berry salad

“Lemon Meringue Pie”

Our take on the Lemon meringue pie w/ lemon curd, lemon sorbet & citrus fruit

Zippo’s Sundae

trio of serendipity ice creams w/ seasonal fruits, crème anglaise & chocolate & coffee ganache

2 Course   $40

3 Course   $45

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