• à la carte

à la carte

A la carte menu

Wild Caught Scallops GF/DF/FF

3 large, plump scallops, pan seared and served with Salmon caviar & champagne sauce

Salt & Pepper Calamari GF/DF/FF

Perfectly tenderised calamari rings, rice flour coated, snap fried served on a bed of rocket and with a trilogy of aiolis

Saganaki GF/LF/FF

Perfectly grilled Haloumi cheese garnished with a deep wine sago reduction

Succulent “root” vegetables GF/DF/FF/Veg

Individually roasted, dressed with a thyme, rosemary and olive oil dressing

Pasta: Rustica GF/FF/DF - Vegetarian version available

You won’t believe our penne is gluten free, served with our delicious “home-made” Italian rustic sauce of fresh herb infused, slow cooked ox-tail beef and roma tomatoes

Classic “Fox” Chicken Schnitzel

“The Famous” home crumbed Chicken Schnitzel GF/DF/FF Premium free range chicken breast, butterflied, corn floured, lightly fried and coated with our house made bread crumbs, served with a curry infused mayo

Egg plant Schnitzel GF/DF /FF Veg

The “nearly as famous” home crumbed Egg plant schnitzel Cheek of aubergine, lightly caramelised, then coated and shallow fried as above but completely vegetarian with your choice of tomato soorz or curry aioli

Duck Confit GF/LF/FF

Duck thigh and leg, held at 115°, flavoured with juniper berries, ginger and fresh herbs; crisped and served on a bed of rustic diced vegetables

Crispy Skinned Atlantic Salmon GF/LF /FF - can be ordered DF

A superb piece of roasted Atlantic Salmon served with crispy skin on a bed of pumpkin risotto, dressed with a side of “pippies” cooked in their own juice and a rich balsamic reduction

Roast leg of Lamb GF/DF/FF

Prime Australian lamb, roasted to perfection, served with round of quinoa and a silver beet puree

Italian Pork Belly GF/LF/FF - can be ordered DF

Pork Belly infused with rosemary and thyme served on a bed of demiglace risotto dressed with a wild raspberry sauce

Tim’s 20 hour “serious” Scotch Fillet GF/LF/FF- can be ordered DF

Prime Australian scotch cooked at 52° exactly for 20 hours, pan seared and served on a float of GF toast, with a scrape of dijonaise, nestled with Tim’s reknowned mock onion” and rosemary blush sauce accomanied with a polenta slice


Green Salad of spinach, lemon & oil dressed with parmesan
Steamed Green Beans with almonds
Steamed Rice
Dinner Roll GF/DF/FF with olive oil, rock salt and olives

Prices and dishes may change.
These prices do not include offers.

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