This week’s
Specials

Perfectly seared scallops served on a silky pistachio cream, topped with brown butter baby prawns.

Tender venison loin served with vanilla-infused fennel and finished with a rich blueberry demi-glace.

Delicately glazed miso halibut served with bok choy, silky fennel and broccoli mash, and finished with delicate carrot ribbons.

Slow-cooked barbecue beef ribs served with red cabbage slaw, buttered corn on the cob, and hand-cut chips.

Fresh pappardelle, in a slow-braised duck ragù, delicately enriched with Marsala wine and aromatic Italian herbs, finished with aged Parmigiano Reggiano.

A delicate gooseberry and fig tart served with whipped ricotta, honey, and fresh lemon zest.

Freshly baked cherry cobbler served warm with our own vanilla ice cream.

A refreshing blend of gin, fresh strawberries, lemon juice, and Cointreau, shaken to create a perfectly balanced cocktail with bright citrus notes, natural berry sweetness, and a smooth, velvety finish.

A vibrant fusion of two classics, combining tequila, peach purée, peach liqueur, lime juice, and sparkling wine. Fruity, refreshing, and lightly bubbly with the perfect balance of sweet peach and zesty citrus.

A refreshing blend of blue curaçao syrup, pineapple juice, fresh lemon juice, lemonade, and soda water. Bright citrus notes meet tropical sweetness, creating a vibrant blue mocktail that’s crisp, fruity, and perfectly refreshing..