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Ale battered calamari & oysters w lemon mayo & chilli - slaw |
22 |
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Retro avocado prawns w cocktail sauce, lime caviar & shoots |
22 |
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Sweet potato gnocchi in brown butter w sage, pinenuts & parmesan |
21 |
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Baby spinach & portobello mushroom salad w raspberry vinaigrette |
20 |
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Poached lobster tail w cucumber tagliatelle & pickled cherry toms |
22 |
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Chicken liver pate w melba toast, cornichons & tea soaked prunes |
20 |
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Pan fried foie gras on croissant toast w grapes, bacon & shiraz |
28 |
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Daily broth – your server will advise |
12 |
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