ROAST
SUNDAY 12-6PM
SMALL
CRISPY SQUID - 12
kimchi mayo
ARTICHOKE HEARTS - 9
lime, ginger, almonds
GRILLED TIGER PRAWNS - 12
aioli, burnt lemon
CHICKEN CAESAR - 18
brown anchovy, Crispy Bacon
ONGLET SALAD - 22
gem, new potatoes, Avocado, broccoli
SEA TROUT NIÇOISE - 22
gem, capers, boiled eggs, green beans, olives, salsa verde
ROASTS
ROAST RIB EYE - 26
horseradish cream
LAMB RUMP - 23
mint sauce
SLOW ROAST PORK BELLY - 21
apple sauce
CORNFED CHICKEN SUPREME - 21
sage & onion stuffing
BUTTERNUT SQUASH, SMOKED TOFU & MUSHROOM WELLINGTON (vg)
SHARING PLATTER - 27pp
rib eye, lamb chops, pork belly or beef short rib
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all roasts and sharing platters are served with carrots, parsnips, seasonal greens, confit shallot, roast potatoes, yorkshire pudding & gravy
SIDES
CAULIFLOWER CHEESE (v) - 6
PIGS IN BLANKETS - 6
ROAST POTATOES (vg) - 4
MACARONI CHEESE (v) - 6
STUFFINGS (v) - 3
DESSERTS
DATE PUDDING (v) - 8
toffee sauce, clotted cream ice cream
DARK CHOCOLATE TORTE (v) - 8
chantilly cream, hazelnut crumble
ETON MESS (v) - 8
cornish cream, meringue, strawberries
SORBET SELECTION (v)/(vg) - 2.5 per scoop