3-COURSE MENU
$45 per person

Starter – Choose One:

• Prawn Crunch Roll
  Crispy prawn, mango, avocado, sesame soy paper, sriracha mayo, soy glaze.
• Hot Chicken + Pickles
  Crispy fried chicken, Nashville spice, honey, creamy Parmesan dip.
• Ravioli + Prawn Trio
  Chef Rob Feenie’s signature butternut squash and mascarpone ravioli, truffle butter, sautéed prawns, pine nuts, crispy sage.
• Zen Roll
  100% plant-based, yuzu tamari, avocado, mango, sesame soy paper, vegan mayo, soy glaze, crispy taro.
• Kale Salad
  Crispy chickpeas, picked red cabbage, fennel chili crumb, Grana Padano, lemon garlic dressing.

Main – Choose One:

• Blackened Creole Chicken
  Creole butter, cajun spices, buttered mashed potatoes, seasonal vegetables.
• Thai Green Curry
  Coconut green curry, jasmine rice, bok choy, spinach, peppers, bean sprouts, Thai basil, cilantro, crispy rice with your choice of prawns or chicken.
• Rigatoni Bolognese
  Truffled pecorino, slow cooked beef and pork ragu, rosemary, fennel chili crumb, garlic crostini.
• Spaghetti Portofino
  Sautéed prawns, lobster lemon butter sauce, roasted gem tomatoes, corn, fennel chili crumb, garlic crostini.
• The Med Bowl
  Falafel and grilled Shawarma chicken, turmeric rice, beetroot hummus, kale, cucumber, red onion, tomatoes, Macedonian feta, kalamata olives, yogurt, pickled red cabbage. Vegetarian or vegan option available.
• Steak Frites
  8 oz CAB sirloin, kale salad, horseradish cream, sea salted fries.
  Upgrade to:
  • CAB filet + $15.
  • 12 oz CAB New York striploin + $13.
• Add:
  • Pernod peppercorn demi-glace + $4.
  • Mushroom sauce + $6.

Dessert – Choose One:

• Chocolate Peanut Butter Crunch Bar
  Tahitian vanilla ice cream, caramel sauce, crunchy chocolate pearls.
• New York Cheesecake
  Graham cracker crust, raspberry compote, hand-whipped cream.