Twice baked crispy half duck, creamy mash, wilted spinach with a Metaxa wine and cherry glaze
Chargrilled fillet of chicken with potatoes, salad, flat bread and tzatziki
Chargrilled lamb fillets with potatoes, salad, flat bread and tzatziki
Twice cooked crispy pork belly, sage, bay leaves, white port, sweet potato skordalia with sweet pig jus (gf)
Seasonal vegetables with a rich tomato salsa covered in Béchamel sauce and cheese
Layer of eggplant, potatoes and beef mince with a rich tomato salsa covered in Béchamel sauce and cheese
6 hour spit roasted 1.2kg lamb shoulder seasoned with garlic, thyme, bay leaves and lime; served with chef’s salad, duck fat potatoes, apple mint jelly and a house made tzatziki. “A must try”
600 grams of dry aged rib eye steak that has been seasoned, smoke-infused and grilled to rare; served with duck fat potatoes, garden salad and Béarnaise sauce.
Beef cheeks braised in merlot wine with a creamy garlic potato mash and wilted baby spinach.
Slowly braised baby goat and potatoes served with grilled flat bread and a house made spicy yoghurt
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