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RESTAURANT EXPRESS 2018 MENU

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ENTREES

Salt and Pepper Calamari

Served with provincial salad and remoulade

Sweet Potato and Pea Arancini

Served with Housemade garlic aioli & balsamic glaze

Petit Salt Chacutarie meats and regional cheese board (For 1)

Served with lavosh

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Steak & Frites
Regional Fillet minute steak, dressed greens served with herbed butter and fries.

Prosecco battered flathead tails

With garden salad, remoulade & fries

Twice cooked Pork belly

Western Plains Pork Belly twice cooked with slaw, sweet potato & apple jam

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Bombe Alaska

Rhubarb and Vanilla Ice Cream

Sticky Date Pudding

Toffee sauce and vanilla ice cream

Including 1 matching glass of 2017 Clyde Park Locale Sauvignon Blanc, 2016 Clyde Park Locale Pinot Noir or 2015 Clyde Park Locale Shiraz