Mains

Mexican style fluffy quinoa, served warm, tossed with fresh corn, red capsicum, tomato, black beans, coriander and avocado served with a maple dressing.

Wombok, red cabbage, bean sprouts, cucumber tossed with chefs Thai style sauce and house made mildly spiced Thai green sauce finished with crispy noodles.

Slow-cooked lamb shoulder in a red wine sauce pulled and tossed through pappardelle finished in a rich tomato-based sauce finished with gremolata.

A seafood selection of prawns, scallops, calamari and mussels tossed with cherry tomatoes and spinach finished in a fresh napoli sauce topped with fresh chilli and basil

Chicken pieces, spinach and cherry tomatoes, soft potato and ricotta gnocchi tossed through a pesto creamy white wine sauce finished with pine nuts.

(10) Prawns cooked in a creamy white wine and garlic sauce served on pilaf of steamed rice finished with parsley and prawn crackers with a choice of sides

Served with corn chips, fresh avocado, corn and jalapeno and tomato salsas, lettuce, black beans & mexican rice.

Tender pieces of chicken tossed with seasonal vegetables, Hokkien noodles in Chef Niall's honey soy sauce and finished with crispy noodles and roasted cashews