A la Carte Menu Lunch and Dinner Entrees
Freshly Shucked Oysters with Red Wine and
Shallot Vinaigrette 4.00 each/22 half dozen
Roast Scallops with Broccoli, White Anchovies and Lemon 29
Brochette of Yabby and Pork Belly with a Cassoulet of Suckling Pig 26
Ravioli of Radicchio and Taleggio with Walnuts, Golden Raisins,
Pears and Sage Leaves 25
Truffled Pigs Cheek 'Schnitzel' with Sauce Gribiche, Crackling and Onion Rings 25
Terrine of Pheasant, Duck and Foie Gras with Jerusalem Artichokes,
Baby Carrots and Hazelnuts 27 Mains
Saute of Gnocchi and Globe Artichokes with Testun di Barolo and
Fresh W.A Truffle 32
Panfried Mirror Dory, Ravioli of Oxtail and Potato, Brussel Leaves
and Sauteed Salsify 38
Milk Fed 'Osso Bucco', Choux Farci of Smoked Tongue and Sauce Bordelaise 38
Palmers Island Mulloway, Pea and Spring Onion Emulsion with Salt and Pepper Cuttlefish 39
Roast Rack of Lamb with 'Petit Sale aux Lentilles' 42
Venison, Chestnut and Celeriac Pie with Smashed Swede and Roast Parsnips 39
Sides
Salad of Cos, Rocket, Fennel and Radish with a Citrus Vinaigrette 9
Roast Potatoes with Beef Dripping 10
Saute of Brussels Sprouts, Chestnuts and Bacon 10
Steamed Green Beans with Almond Butter 10 Pre-Ritz Menu
Fifty Five Dollars
Two Courses including Coffee/Tea. Out by 8.00 PM.
Please let us know prior to dining if you wish to have the Pre-Ritz.
Fully Licensed
NO BYO ON FRIDAYS AND SATURDAYS
Bottled Wine Corkage Tuesday to Thursday @ $15 per bottle
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