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Editorial
The menu features modern Australian dishes and a comprehensive pizza menu, both of which change regularly. Chargrilled tapas are top of the list featuring Moroccan spiced lamb skewers with smoked eggplant relish, or chermoula crusted tiger prawn skewers with sweet chilli drizzle. For mains you can't go past the pan-fried yellowtail or kingfish fillet on warm new potato, French bean, Kalamata olive and cherry tomato salad with puttanesca sauce. Gluten-free pizza bases are available for those who desire the taste of pizza, but normally must refrain. Desserts are tempting with selections such as the passionfruit and praline souffle with vanilla gelato, or the espresso and Frangelico brulee with homemade biscotti.
Meagan Hepworth, May 2007
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