Oysters freshly shucked - raspberry, vinaigrette, lemon and chives
Salmon over Potato Salad - garnished with basil and mint pesto
Caesar Salad - with smoked chicken fillets
Baby Calamari - tossed over sauteed spinach leaves, fetta and Kalimata olives
Nicoise Salad - Tuna over cos lettuce, egg, capers, beans, olives and parmesan
Salmon Roulard - rolled with spinach, cream cheese and chives

Lamb Fillet - on Moroccan spiced cous cous
Wild Mushroom Risotto - crowned with shaved parmesan
Chargrilled Mediterannean Vegetables - topped with a confetti of goats cheese
Soup - Italian minestrone, Thai pumpkin, Red lentil
Penne Calabrese - tomato, Hungarian salami, and roasted red peppers
Hokkien Noodles - tossed with chicken strips, Thai red curry, coconut milk, corriander and julienne of vegetables

Eye Fillet - medallions medium rare with potato chats, field mushroom, red wine sauce and mixed green vegetables
Chicken Teriyaki - on wok seared Asian greens
Salmon Fillet - oven roasted with baby chat potato, asparagus, spinach, and a lime and caper tartare suace
Honeyed Lamb Cutlets - with ginger and chilli, braised beans and grilled vegetables
Pork Loin - over vegetable style stir fry and gingered soy sauce
Tuna Nicoise - Grilled fillet of Tuna on cos lettuce, potato, green beans, capers and egg, garnished with a lemon and basil mayonnaise
Marinated Lamb Fillet - with a minted pesto, potato mash, zucchini, and oven dried tomato