~starter~ Emu Carpaccio w/ rocket, black truffle oil vinaigrette, edamame Red Pear, Walnut, and Prosciutto Salad w/ seasonal greens, citrus vinaigrette Today’s Soup Spicy Prawn Dumplings w/ citrus-soy dipping sauce Sweet Chili Crayfish Cake w/ red wine vinaigrette, saffron aioli Baked Wild Mushroom Phyllo Cigars w/ tamarind  sauce Barbequed Artichoke w/ sautéed greens, roast tomato, infused olive oil Kanga Skewers w/ mountain-berry ketchup Rocket and Beet Salad w/ macadamia nut, fresh goat cheese Poached NZ Green Lip Mussels w/ garlic & herbed white wine broth ~main~ Crisp-baked Barramundi Fillet w/ capsicum cous-cous, sweet chili pesto Lemon Myrtle Grilled Tuna Steak w/ soba noodles, Japanese seaweed, wasabi vinaigrette Bancha Green Tea Duck Breast w/ rmacadamia nut sauce, warm cellophane noodle salad Honey Glazed Roast Organic Chicken w/  wok-style Asian vegetables, mountain-berry jus Seared Kangaroo Fillet w/ Spanish-spiced vegetables, sweet potato puree, shititake mushroom vinaigrette Pan Seared Pork Chop w/ potato & parsnip gratin, calvados mustard sauce Pan Roasted Aussie Lamb Rack w/ rosemary & garlic potato mash, shiraz lamb jus Char-grilled Filet Mignon Steak w/ cream of spinach, shiraz pepper jus ~side~ creamy mash potato hand cut fries sautéed spinach market green salad ...20% gratuity added for tables of six or more... Spring 2008