presents the 157th running of the 

MELBOURNE CUP

MENU

Starter

SHARE PLATTER / grilled rosemary foccacia with olive tapenade / roast pumpkin & parmesan arancini / selection of cured meats / pork & chicken terrine / house pickles

Main

GRILLED SWORDFISH with mango corn salsa & avocado

BEEF CHEEKS SLOW COOKED with a red wine sauce and cauliflower puree’

SUN BLUSHED TOMATO & SPINACH LINQUINI in a cream parmesan sauce finished with roasted pinenuts

PISTACHIO DUKKAH CRUSTED CHICKEN with green hummous

Mains served with roast vegetables & rosemary & sea salt potatoes

Dessert

petite fours with chocolate dipped strawberries

coffee & tea